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Why does this always happen

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To my chicken strips! I'm referring to the gap between the meat and breading.

I am using a deep fryer set to 350, and an egg wash then flour method. I have tried flour, egg, then flour as well with the same results. If I just dredge it in flour, it doesn't happen, but then it doesn't have enough of a crust.

Tips?

http://i49.tinypic.com/5b4ol.jpg

(first time posting, pic won't upload for some reason)

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  1. Steam is creating that pocket. Try resting your chicken after coating it but before you fry it. Also, try pan frying it to allow the steam to escape from the top side of the chicken that is not submerged in the oil.

    2 Replies
    1. re: 1POINT21GW

      +1 on resting. I find that a 30-minute rest makes a big difference in keeping fried chicken from losing its crust.

      1. re: WNYamateur

        I have also heard that resting is the key to avoid that separation. I do chicken wings and they recommend resting in the fridge for at least 30 mins. Seems to work well.

    2. Are you drying the chicken thoroughly?
      Have to tried ending with bread crumbs vs. flour, as in flour-egg-bread?

      1 Reply
      1. re: monavano

        I have used the flour-egg-bread method successfully many times.

      2. I don't use any flour, just egg and a breading mix of almond flour and panko or whole wheat crumbs. As others have said, resting it is key, I get no separation that way, always had the problem before. And I dry the meat well before the egg dip.

        Also pan fry.

        1. Coat your strips....Dry ~ Wet ~ Dry ~ Rest 10-15 minutes ~ Dry ~ Fry ~~~ Wet needs to contain egg.

          Fun!