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You guys and gals were terrific with this 'dumb bachelors' bleach problem, so I thought I'd call on your expertise yet again. I consider myself to be a fairly good cook; nowhere close to what my Mom used to be, but at least no one has been taken to the hospital, yet! I'm sure it's simple to most of you, but for the life of me, I can't get a batter to stick to anything that I want to fry in a pan. It does not stick to chicken, fish, cube steak, liver, onion rings, nothing.
I've tried rinsing the item under water, then patting with a paper towel, before pressing with all-purpose flour. I've tried dipping the item in an egg and/or milk mixture before pressing with the flour. As far as I know, the only thing left is Super-Glue and I'm very close!
I use olive oil in what I think is a very hot skillet to start, then turn it down to cook and simmer, but most of the batter stays in the pan; not on the meat. I've been wanting to experiment with my Mom's, 'to die for' fried chicken with rolled/crushed corn flakes, but I'm afraid I'll wind up with big bowl of fried Corn Flakes.
Well, Larry, I can't say I've never had your problem. I never have problems with the batter on my fried chicken, but pork chops or chicken fried steak is another matter. It's sounds like you've tried pretty much anything I would suggest, except I wouldn't turn the burner down too much. Make sure your oil is hot before adding the meat, but that doesn't mean your heat has to be really high to begin with. On my electric cooktop, I start with medium and pretty much stay there. You want to cook those juices out of the meat as quickly as possible, but if you turn the heat down too much, the juices just rise to the top and make the crust soggy. Also, let the first side get pretty much done before you turn the meat. Don't be turning it back and forth. That combined with the juices will encourage sticking and pull the crust off.
Hi Larry! Great advice from AuntieEm39 :) Another thing I'd try is to flour your chicken before you put it in your beaten egg with a little milk or water. Then go back to the flour again or try your Mom's corn flakes for the 2nd coat after the egg. Let us know how your next batch of battered meat turns out.
1st, olive oil is NOT meant for deep frying! To get a crispy coating you need a higher temp. than what olive oil can be heated to (it is more for sauteing).
Laryy I DO use OLIVE oil. This is how I do it and never have had a problem. Coat meat with flour, then beaten egg, then press on the crumbs, flakes, whatever coating you want. Next, PUT IN FRIDGE for 1 hour or more, even overnight, covered. Heat the olive oil (about 1/2 inch) until a drop of water sizzles in in, put in the meat. Well, you know the rest. By the way, the way I do chops, I brown them breaded on high, real fast. Then drain on papertowels, put in a 300 degree oven for 30 minutes in a covered casserole dish. They are done inside, juicy, the coating gets soft, (but tasty) some people don't like a soft coating. You might like to try it for thick chops. Good Luck.
Put some corn starch or potato starch in with the flour. That's what the restaurants use. I do the same. Soak the chicken in buttermilk then dip in the flour mixture, milk again then the flour mixture. Kind of shake off the piece of meat then put in a hot skillet with peanut oil.
Here's the trick I use and I learned it in a restrantant kitchen.
It's a three step process;
1) plain flour in a bowl
2) egg wash next bowl
3) flour in yet another bowl
Dip whatever you are breading in the bowls in the order given above.
Try to keep one hand for the wet and use the other hand for the dry.
That way you won't end up with a thick layer of "gunk" on your hands and have to stop every time to clean them.
It's as easy as that and if you want to change the last bowl's ingredients to say bread crumbs or cracker crumbs, crushed potato chips, panko flakes whatever.... everything will stick and cook beautifully.