This procedure is meant for food that will be baked, pan/shallowfried, or deep-fried.
First, prepare the “dry” flour mixture (typically, the main ingredient is all-purpose flour, although you may use a wholewheat, rye, or rice flour). I always add cornstarch to this dry mixture. The ratio that I follow is 2:1, meaning 2 parts flour to 1 part cornstarch. This trick lends to the crispy and crunchy texture characteristic of fried food. Season the flour mixture. Use your imagination; in addition to using kosher salt and freshly cracked black pepper, paprika is fantastic for adding a bit of color, and spices such as curry, cinnamon, and cayenne will add a great depth of flavor. Place the flour mixture into a large, shallow pan. The pan should be large enough to lay the
dredging item flat.
Secondly, prepare the “wet” egg mixture. Always beat the eggs well in a separate bowl, and then add to a large, shallow pan. I always add 1 or 2 tablespoons of water, milk, or buttermilk to the egg mixture.
This lends to a creamy texture to the eggs, which act as an adhesive between the dry ingredients.
Lastly, prepare the “dry” breadcrumb mixture. Typically, this is Italian- style breadcrumbs, although I love the Japanese-style “panko” breadcrumbs (found in the international foods’ aisle of most grocery
stores). Panko is characteristically light, and adds a lot of texture to fried foods. You can also season this mixture with kosher salt, freshly cracked black pepper, and minced fresh herbs. Other flavor additives include Parmesan cheese, sesame seeds, and toasted coconut. Avoidadding fresh garlic or onion when deep frying, as this will often burn and add a bitter flavor.
To assemble, place the flour mixture, egg mixture, and breadcrumb mixture side by side, in that order. When dredging in the flour mixture, be sure to completely coat the entire surface area of the food item, and pat it off to remove excess flour that would otherwise burn in the oil. Next, fully submerge the food item into the egg mixture.
dredging item flat.
Secondly, prepare the “wet” egg mixture. Always beat the eggs well in a separate bowl, and then add to a large, shallow pan. I always add 1 or 2 tablespoons of water, milk, or buttermilk to the egg mixture.
This lends to a creamy texture to the eggs, which act as an adhesive between the dry ingredients.
Lastly, prepare the “dry” breadcrumb mixture. Typically, this is Italian- style breadcrumbs, although I love the Japanese-style “panko” breadcrumbs (found in the international foods’ aisle of most grocery
stores). Panko is characteristically light, and adds a lot of texture to fried foods. You can also season this mixture with kosher salt, freshly cracked black pepper, and minced fresh herbs. Other flavor additives include Parmesan cheese, sesame seeds, and toasted coconut. Avoidadding fresh garlic or onion when deep frying, as this will often burn and add a bitter flavor.
To assemble, place the flour mixture, egg mixture, and breadcrumb mixture side by side, in that order. When dredging in the flour mixture, be sure to completely coat the entire surface area of the food item, and pat it off to remove excess flour that would otherwise burn in the oil. Next, fully submerge the food item into the egg mixture.
Finally,place it into the breadcrumb mixture until fully coated. Another great trick is to lay fully coated food onto a flat pan, being careful not to overcrowd it, and place the pan uncovered in the refrigerator for 30 minutes before frying. This helps to adhere the breading onto the food item. Chef Nicole
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