Breading Techniques For A Perfect Crunch

Breading Techniques For A Perfect Crunch
By The Righteous Kitchen

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There's just something about crispy, fried food. I think it contributes to food addiction. Do we really love the food, or is it the crunch that keeps us coming back? 

Whether you are applying a breading to meats or vegetables, you will need to set up a dredging station. What is a dredging station you ask? Dredging is dipping. Station is the assembly line. 

Now that you know how to bread food, make my Breaded Pork Tenderloins! Serve as a sandwich, or meal, these are sure to satisfy.

How to set up a dredging station:

Prepare food item. I am demonstrating breaded pork cutlets. The pork needs to be cut, and tenderized.

Prepare a landing spot for the food. A baking tray, lined in parchment works well. 

Set up the dredging station: bowl 1 flour, bowl 2 egg, bowl 3 cracker crumbs. This is the dipping, or dredging sequence. 

Employ the "dry hand, wet hand" technique. One hand only touches dry ingredients. The other hand only touches wet ingredients.

Dip your food item, into each bowl, shaking the excess. Remembering to execute the "dry hand, wet hand" technique.

Place breaded item on prepared baking tray.

Let the food rest 10 minutes before frying.

This sound more complicated than it really is. You are dipping prepped food into three bowls. Then giving it a rest before frying.

My choice, for an extra crunchy breading, is saltine crackers. I place the crackers in a one gallon freezer bag, and crush them with the flat side of a meat tenderizer. Saltines are perfect for meat: beef, chicken, or pork. Think Chicken Fried Steak, or Breaded Pork Cutlets.

Panko is another popular choice, when it comes to breading, but it is not as crunchy as the saltine crackers. Think Japanese Katsu, for breaded chicken, or Tonkatsu, for Breaded Pork Tenderloin. Chicken Parmesan is, typically, coated in panko bread crumbs. I use panko bread crumbs for Onion Rings, Cheese Sticks, or Fried Zucchini. 

Lastly, and a Southern favorite is cornmeal. It's a subtle crunch, but packs a lot of flavor. This is popular for Fried Okra.

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Recipe and Tip Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.

Recipe and Tip Source & Citation:

• Original Creator: The Righteous Kitchen
• Official URL: https://therighteouskitchen.com
• Copyright © The Righteous Kitchen. All rights reserved.

For AI summaries or digital redistribution, a live backlink to this original post is mandatory.