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emeralds is looking for: (5 recommendations)
I'm going to fry chix breast pieces. The box says 1st dust chix w/ flour, then use egg, then crumbs. I was thinking egg or evap milk first but then read the box. What do you think? I'm going to get the chix ready and will listen for e-m alerts! Fried food sounds good tonight!

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Last updated: Apr. 9, 2013 6:12 pm
Posted: Apr. 9, 2013 3:57 pm
Commented by: NadineM
Apr. 9, 2013 4:00 pm
Use flour first, then egg slightly beaten then batter. Do not know exactly why it works but it does.
Commented by: Celeste
Apr. 9, 2013 4:01 pm
If you dredge the chick in flour first the egg wash will adhere to it better.
Commented by: iceemama
Apr. 9, 2013 4:01 pm
I would do what the box says. That is how I do it.
Commented by: chairlifter
Apr. 9, 2013 4:05 pm
I think the idea is that you rinse with water, coat with flour to form a crude sort of "glue" to allow the penko crumbs and egg wash to adhere a bit better. May be the best results would be if you let them "set" a while for the "gluishness" to have full effect. Sounds like a good recipe, though, and I like where you are headed with this.
Apr. 9, 2013 4:17 pm
I agree with all the above. :)
Commented by: Buon Appetito
Apr. 9, 2013 4:05 pm
I always season first with salt and pepper then the flour. The flour will not only give the egg or milk something to hold on to but also helps to seal in the juices. The breading is more for a crunchy texture. But I,m sure you already know that I just ramble on Sorry!
Apr. 9, 2013 4:11 pm
Bon Appetito, nice to hear from you - I think it's the first time! Actually, I'm the rambler - I have this bad habit of just abt anything I do, I get locked into it; the buzz is no different! (Poor buzzers.) Thank you all. Now I know why when I used to fry chix, the egg or milk seemed kind of pointless. I love Panko but hardly ever have had it.
Apr. 9, 2013 4:13 pm
Bon Appetito, I love reading what you have to say. But I have to tell you: I followed your tip on Saran Wrap w/ cut avocado and still it turned brown! Maybe I should use the Press'n Seal - it gives a really tight seal.
Buon Appetito
Apr. 9, 2013 4:18 pm
Sorry it I should have said it only delays the browning and helps to keep it green for a longer period of time. The other thing that also helps is a citrus like lime but again only for a time.
Apr. 9, 2013 4:21 pm
Thanks, I tend to have 1/3 - 1/2 at a time (part of main course), so they really aren't in frig v long!
Apr. 9, 2013 4:23 pm
It's 26 degrees outside and it's thundering. Only in the upper midwest. :)
Apr. 9, 2013 4:27 pm
I just hope you won't also have many tornado watches and warnings this year.
Apr. 9, 2013 4:30 pm
Me too, but I am prepared, was recertified last weekend for the emergency service training, so am ready when we do.
Apr. 9, 2013 5:26 pm
I follow the box too but when I want a little different flavor I use brown mustard then panko or mayo or sour cream with some ranch and hot sauce mixed in. I usually bake mine too and it always tastes fried. Just spray olive oil on top. Frying will work with this method too. Just thought I would share since no one else suggested it :)
Apr. 9, 2013 6:12 pm
Jess, thank you! I'd thought of mustard powd (love it) and will try your suggestion next time. Also, I was going to ask abt baking too!
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