phredgreen

okay. i failed miserably today. i used corn meal instead of corn flour to bread some chicken today, and i ended up almost ruining the dish (which i did later with a seasoning malfunction). so now i need you, the tfp's, help.

i need basic, simple methods on breading meat. post your method, including all necessary ingredients, for my, and indeed all of our betterment. if your style has been posted, feel good in the fact that there are others who know how to do it right. if your method hasn't been posted yet, then sling it up here and show all those others just how wrong they really are.

your help will save my meals. a hearty thanks in advance.

__________________
My country is the world, and my religion is to do good.
- Thomas Paine

Bobaphat

Depends on what kind of breading you are trying to do.

For a good bread crumb coating, first dredge whatever you want coated in egg first, then through your bread crumb mixture. Best for baking or broiling.

For deep frying, dust whatever you are frying in flour first and dip it into your tempura or other batter.

__________________
--size matters not-- yoda

maleficent

I like Panko as bread crumbs, they are the light, fluffy, Japanese bread crumbs that are fantastic.

I'd first dip the chicken into buttermilk, then lightly dredge it in flour, then into an egg wash (2 eggs + 2 tbs milk) then into the Panko bread crumbs, which have been seasoned with salt and pepper.

This method is great for baking, and I'd put the chicken onto a rack so they don't sit in the grease that comes out of the chicken.

Pan Frying or just casual chicken cutlets.

Into a large ziplock back, throw some flour, garlic, oregano, basil, pepper (seasonings of your choice actually -- I also like lemon pepper or cumin and chili powder) Throw the chicken breasts into the bag and seal. Shake like crazy.

Saute the breasts in equal parts olive oil and butter til golden brown.

__________________

Averett

I read the title as "Breeding"

Sorry, no advice though... Dunno anything about chinese recipies.

__________________
Absence is to love what wind is to fire. It extinguishes the small, it enkindles the great.

Chingal0

For chinese food, the breading is going to be a little different. If you are going for the normal just breaded chicken, the above will work excellent, but I do reccoment flour --> eggwash --> bread crumbs, as the flour helps the egg stick, egg helps bread crumbs stick.

Tempura also will work, it is a more delicate type of batter, but good nonetheless. Basically with tempura batter, all you need are rice flour, club soda or other carbonated water (tonic is ass, so don't use it) and flour. Mix the rice flour with the water until it is of a batter consistancy (think pancake batter). Coat the chicken in flour, shake off the excess (if you have excess flour on the product, chances are that the batter will stick and then fall off leaving your meat bare, and this is bad) then dunk it in the tempura batter, shake off the excess and then place your battered chicken in the deep fryer. You can deep fry with say 350F canola oil, and it works good. You could fry in a pan with a healthy amount of oil too, but you'd have to turn it and deep frying is so much more fun. Cook 'till golden.

Ok, now for the chinese batter. Coat the chicken pieces in corn starch, and make sure to shake off the excess (corn starch is ass) and mix these ingredients in a bowl to make the batter...

1/2 c Flour
1 Egg
1/2 c Water
Pinch of salt

Double or tripple if you need more. Dip your corn starch chicken pieces in this batter and then go right to your deep fryer. Should cook 'till golden brown, at 350F that's like 5 minutes I wanna say. If your oil is too hot, the inside will cook faster then outside, and since it is chicken, that could mean a trip to the hospital.

Make me some and send it to me.

__________________
"Eventually I became too sexy for my gym membership fee."