Breading & Coating: Standard Breading Procedure (Flour, Egg, Crumb)

Notes

The science behind breading is fascinating: the egg wash acts as a crucial adhesive, creating a surface for the crumbs to cling to, while the flour provides structure to prevent the crumbs from falling off during cooking. Common mistakes include using too much flour, which can create a thick, pasty coating, or overcrowding the pan, leading to uneven cooking. Always ensure your oil is at the correct temperature to avoid greasy food. For make-ahead meals, breaded items can be refrigerated for a few hours or frozen for longer storage. When reheating, bake in a preheated oven to maintain crispiness.

Steps

1. 1 Prepare three shallow dishes: one with seasoned flour, one with beaten eggs, and one with breadcrumbs.
2. 2 Season the flour with salt and pepper to taste.
3. 3 Whisk the eggs in the second dish until well combined.
4. 4 Place your choice of breadcrumbs in the third dish.
5. 5 Dredge the food item in the flour, shaking off any excess.
6. 6 Dip the floured item into the beaten eggs, ensuring full coverage.
7. 7 Coat the item thoroughly with breadcrumbs, pressing gently to adhere.
8. 8 Place the breaded item on a wire rack or plate, allowing any excess crumbs to fall off.
9. 9 Repeat the process for each item, ensuring consistent coating.
10. 10 Preheat your oven to 350°F if you plan to bake, or heat oil to 350°F for frying.
11. 11 For baking, place items on a greased or parchment-lined baking sheet.
12. 12 For frying, carefully lower items into hot oil and cook until golden brown.
13. 13 Drain fried items on paper towels to remove excess oil.
14. 14 Serve immediately for the best texture and flavor.