![]() ![]() To pound the chicken I usually go for a rolling pin, but a mallet or heavy pan will also do the trick. This will not only help level out the thigh, which in turn will help it cook more evenly, but it also tenderizes the meat. When prepping the chicken you’ll want to give it a good bashing. The most important thing is that you’re using boneless/skinless meat. In reality the difference is minimal and the process is the same. Mainly because thighs are slightly fattier/softer than breast. Follow me…įor this sandwich we’re going for thigh. There’s a few different steps, but it’s 100% worth it. Whether you’re a fried chicken pro, or never fried a piece of chicken in your life, there’s no way you won’t fall in love with this sandwich. which is probably a similar effect to a flour layer, but much easier for me.ĭisclaimer - I've used these breading techniques on cheese, or on vegetables like eggplant, and not actually on chicken - I think the principles would be similar, though.This fried chicken sandwich is ultra crispy on the outside, tender & juicy on the inside and bursting with flavour all over! On the other hand, I sometimes make a thin batter with flour, spices and the egg mix, and dip in that before the breadcrumbs for a thicker crust. well, I've used it sometimes, and not used it sometimes, I've never seen a dramatic effect from pre-flouring before an egg wash, at least not one that outweighs the extra fussiness of the step. Besides, you will likely get enough oil in the recipe from frying.Īs for flour. I've found the eggs by themselves were too thick and didn't stick well, but thinning them out let them wet the surface evenly enough to get breadcrumbs sticking nicely.Īnd oil won't help any of it stick, and doubly so because the oil will probably make it easier for the coating to dissolve in the cooking oil, rather than staying together. Use water or milk to thin the eggs, and not oil. ![]()
0 Comments
Leave a Reply. |