![]() Sometimes when I make chicken, I dredge it in the morning, cover it and chill it until I’m ready to fry it, maybe 6-8 hours later. I usually place the dredged food on either parchment of plastic wrap. That resting period allows the breading to really cling to the food. I usually just use water, then dredge and then, I let the dredged food rest for 5-10 minutes. If I’ve soaked chicken in buttermilk, I remove most of the buttermilk. One other thing, I only dampen what I’m coating. ![]() I usually keep this pretty neutral, but you can add Cajun seasoning, poultry seasoning, chile powder, curry powder or whatever compliments what you’re preparing. It is particularly delicious with fish, seafood and chicken, but veggies work, as well. I keep a bag of it in the freezer, just ready to use whenever I want to sauté or deep fry anything. No wheat flour either, so for you gluten-free friends, you can go to your culinary happy place! The key to a crispy coating, that keeps its crunch is rice flour, cornmeal and/or cornstarch! You can season it however you wish, but that’s really the mix. This isn’t a batter, per se, but a coating. Yup, you won’t need to really have much else in the way of a coating. ![]() I think I’ve mentioned this coating before, but I don’t think I’ve posted it for you. Isn’t that a terrific way to begin the day? It was truly delicious I’m still thinking about it. I had a soft-shelled crab sandwich for breakfast.
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