In Absolute Best Tests, Ella Quittner breaks the rules in her own kitchen to find the truth. Shes boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles chicken cutlets.
Most chicken cutlets one encounters in the wild are pretty good. The average one wears an armor of crunch that’s seasoned heartily enough to play smokescreen for any dryness inside. Usually doused in a sauce, or pressed between two halves of an Italian roll, or blanketed by melted American cheese, breaded chicken is the form of cooked poultry Most Likely To Be Fine, whatever the circumstance.
I can count on one hand the number of cutlets I would betray a close family member for, cutlets I fall asleep thinking about, cutlets I would board planes to pursue. This new episode of Absolute Best Tests is a tribute to that—to finding the recipe for a cutlet that is so good it’s not even close to being amazing. ” It’s an exercise in small tweaks, in hot pursuit of perfection. Ready those forks:
For each test, I used boneless, skinless chicken breasts, sliced and pounded into cutlets. I seasoned with Diamond Crystal kosher salt and freshly ground black pepper.
I let each piece of breaded chicken rest at room temperature for 15 to 30 minutes before frying for two reasons. Primarily, it helps the breading adhere, probably because the crumbs have more time to absorb the egg from the dredging process. And it also allows the chicken to come to a less frigid temperature, which means it won’t have as crazy an effect on the oil when you drop it in.
Cast-Iron Skillet: Fabulous for ensuring maximum crunch on a breaded cutlet (or on a breaded anything, really).
When Frying Chicken Should You Dip in Egg or Flour First? The Secret to Crispy. Crunchy Fried Chicken
Fried chicken is a beloved comfort food enjoyed by people across the world. Who doesn’t love biting into a piece of juicy, tender chicken enclosed in a crispy, golden crust? But achieving that perfect crunch requires knowing the proper frying technique and order of operations. One of the most hotly debated questions is: when frying chicken, should you dip in egg or flour first?
As a passionate home cook and chicken lover, I’ve experimented extensively to determine the ideal order for breading chicken before frying After copious trials resulting in everything from soggy disappointments to crunchy triumphs, I can definitively say that flour before egg provides superior results
It’s science behind frying and breading. I’ll also show you how to do it step by step and give you my best tips for always making delicious fried chicken with a very crispy crust. Whether you’ve fried chicken before or not, you’ll learn the basic steps to make the fried chicken of your dreams.
The Purpose of Flour and Egg in Fried Chicken
To understand why flour must come before egg when breading chicken, it’s helpful to first examine the role of each ingredient:
-
Flour: The flour is the first dry coating and gives the egg and breadcrumbs a place to stick to. It soaks up the moisture on the skin of the chicken so that the next layers stick properly.
-
The egg is like “glue” that holds the flour and breadcrumbs together with the meat. As the chicken cooks, the egg proteins set and stick to the chicken.
-
Breadcrumbs/second flour coating: These add crunch, thickness, and flavor to the crust.
If you skip the initial flour coating and go straight to egg, the egg won’t sufficiently coat the chicken or help the crust adhere. Starting with flour creates a tacky, dry surface for the egg to grab onto.
Experts also say that the chicken should be dredged twice: first in flour, then in egg, and finally in flour again. This keeps the egg from turning gooey by sandwiching it between two crispy layers of flour.
Step-By-Step Process for Coating Chicken
Now that you understand the logic behind flour then egg, let’s walk through the full breading process:
-
Prepare your dredging station. Set up three shallow dishes or pans – one with flour, one with beaten eggs, and one with your breadcrumb/second flour mixture. Season each as desired.
-
Pat chicken pieces dry. Moisture will make flour clump and coatings slide off. Thoroughly drying the chicken helps everything stick.
-
Dredge chicken in seasoned flour, coating all sides. Shake off excess. The thorough, even coating provides the ideal surface for the egg to adhere to.
-
Dip chicken in egg mixture, allowing any excess to drip off. The egg should coat the chicken without pooling.
-
Place chicken in second flour or breadcrumb dish, pressing gently so coating sticks. Add any other crust ingredients like spices now if using.
-
Optional: Return chicken to egg then flour/breadcrumbs again for an extra thick, crunchy crust. Let sit 5-10 minutes so coating firms up before frying.
-
Fry chicken in 350°F oil about 15-18 minutes until golden brown, flipping halfway. Drain on paper towels.
-
Allow chicken to rest 5 minutes before serving. This helps lock in juices. Dig in and enjoy your perfectly fried chicken!
Tips for Maximizing Crispness
I’ve picked up several tricks over the years for achieving the crispiest crust possible when frying chicken. Try incorporating these tips:
-
Use ice-cold buttermilk instead of plain eggs. The tang helps tenderize, and the acid coagulates the proteins for improved binding.
-
Add 2 Tbsp vodka or bourbon to your dredging flour. Alcohol evaporates quickly for an ultra-crispy texture.
-
Use self-rising flour, which contains leavening agents to make the coating lighter and crunchier. Or add a pinch of baking powder to regular flour.
-
Use coarse panko breadcrumbs rather than fine for added crunch.
-
Refrigerate coated chicken before frying to allow crust to solidify. This prevents breading from falling off.
-
Maintain oil temperature of 325-350°F for even cooking and optimal crispness.
-
Don’t overcrowd the pan. Cook chicken in batches to keep oil temperature consistent.
With the right technique and a well-structured coating, you’ll be rewarded with fried chicken that boasts a shatteringly crisp exterior enveloping deliciously moist meat. While there’s room for creativity with flavors and textures, the order of egg after flour is non-negotiable. Master that, and you’ll become the fried chicken guru everyone asks for the secret recipe. Just be sure to share this helpful guide so they can make their own crunchy masterpieces at home. Now get out your cast iron skillet and fry up some magic!
So, What’s the Best Way to Bread Chicken?
Marinate your chicken in lemon juice and crushed garlic for maximum flavor and the most tender meat.
For the biggest (and most consistent) crunch, dredge in flour, then dip in egg, then coat in crumbs. If you’re into a battered cutlet but don’t want to commit all the way, combine the flour and egg, then coat in crumbs.
When it comes to breading, it’s tough to go wrong. If you really like a certain cracker or chip flavor, like Ritz, Saltine, or Cheez-Its, use those. For a classic, extra-crunchy boy, use panko or panko-Parm. For something nuttier, try fresh bread crumbs made from whole wheat or multigrain. What should Ella test in a future column? Share requests in the comments!.
The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. There are a lot of great ideas in this book by Food52 and chef Tyler Kord. It has everything from quick dinners for the week to warm treats.
When frying chicken do you dip in egg or flour first?
FAQ
Why do you dip chicken in eggs before frying?
Additionally, the egg helps to bind the flour to the chicken, which gives it a crispy coating when fried. Finally, dipping the chicken in eggs first helps make sure that the flour covers the whole chicken evenly. The process of dipping chicken in eggs and then flour is fairly simple.
Can you dip chicken in flour?
Dipping the chicken in the flour forms an even base. You can also use almond flour, coconut flour, or even chickpea flour instead of the brown rice flour. So now you’ve got a nice floury coating on the chicken: Time to dip it in eggs. Eggs are sticky, and when they mingle with the flour, they make a gluey paste for the breadcrumbs to stick to.
How to dip chicken for frying?
For the final word, the best way to prepare chicken for frying is to dip it in flour first, then egg. This technique helps create a crispy and golden crust that encases deliciously tender meat. So, gather your ingredients and get ready to make some mouthwatering fried chicken at home!.
Should you dip chicken in egg first?
On the other hand, if you prefer a lighter, crispier coating, then dipping the chicken in egg first is the way to go. The egg acts as a glue, binding the flour to the chicken, resulting in a crispy and flavorful exterior.
Should you dip chicken in beaten egg before frying?
When it comes to achieving perfectly crispy and flavorful fried chicken, dipping the chicken in beaten egg before frying is a popular technique used by many home cooks and professional chefs alike.
Does dipping chicken in flour make it stick better?
Yes, dipping chicken in flour first helps create a dry surface for the egg to stick to, resulting in a better adherence of breadcrumbs or flour. 2. Can I skip the flour and just use egg? Although you can skip the flour and go straight for the egg, using flour before the egg provides a better texture and helps the crust adhere more effectively. 3.
Do I dip chicken in egg or flour first?
When preparing breaded chicken, you should first dip the chicken in flour, then in egg, and finally in breadcrumbs or the final coating. This order ensures a good adherence of the breading to the chicken and results in a crispy coating.
Do you fry with egg or flour first?
When frying, flour should be applied before the egg to create a good base for the egg and subsequent breading.
What to dip first, egg or flour?
Dipping the chicken in flour first lets you form a sturdy, dry base that won’t slide right off (like the eggs would at this stage).Apr 20, 2025
What is the dipping order for fried chicken?
First dip each piece of chicken in the flour, dusting off any extra; then into the egg, making sure it is coated completely; and finally into the bread …Mar 15, 2022