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Old 08-17-2007, 11:22 AM   #1
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I made Fried Chicken - breading fell off - any tips?

Glad I found this website! Here is my dilema -

I made fried chicken last night according to this recipe - Southern Fried Chicken Recipe: Recipes: Food Network

I initially had the chicken sit in a brine solution while I was at work.

The chicken was frying fine and the breading was sticking with no problem while I turned it. However, when it was time to take the chicken out of the pan most of the breading fell off. Any tips to make it stay on?

Thanks!

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Old 08-17-2007, 11:26 AM   #2
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I soak mine in buttermilk and toss in some salt and dried chiles. Don't know if that helps the breading stay on or not, but it might.

My recipe states that to keep the breading from coming off you need to let the chicken sit for about 15 minutes after you coat it and before you put it in the frying pan. It works for me, I've never had the breading fall off. Try that one out and see if it works for you.
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Old 08-17-2007, 11:31 AM   #3
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I second what Alix says. After you have battered the chicken, place it in the fridge for about 15 minutes before you actually fry it. It yields a better crust this way.
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Old 08-17-2007, 11:35 AM   #4
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Thanks a lot for the quick replies! I will try that next time.

They were boneless, skinless breasts as well - would that matter?
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Old 08-17-2007, 11:35 AM   #5
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Quote:
Originally Posted by scottv
Glad I found this website! Here is my dilema -

I made fried chicken last night according to this recipe - Southern Fried Chicken Recipe: Recipes: Food Network

I initially had the chicken sit in a brine solution while I was at work.

The chicken was frying fine and the breading was sticking with no problem while I turned it. However, when it was time to take the chicken out of the pan most of the breading fell off. Any tips to make it stay on?

Thanks!
My fried chicken recipe just includes seasoned flour and skips the egg and more flour part. Never had a problem with the coating falling off and the chicken comes out crispy and delicious

Is it just me, or does 12 minutes seem like not enough time to cook bone-in chicken thoroughly?
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Old 08-17-2007, 11:35 AM   #6
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Nope. Just the time to let the breading "set".
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Old 08-17-2007, 11:40 AM   #7
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Although I have never made fried chicken I have fried other things. The breading has fallen off but found (as stated by others) to let it set or dry before frying.
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Old 08-17-2007, 11:55 AM   #8
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Nope. Just the time to let the breading "set".
Yeah, I had to leave it in there for about 10-12 minutes per side turning twice.
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Old 08-17-2007, 12:04 PM   #9
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Quote:
Originally Posted by scottv
Thanks a lot for the quick replies! I will try that next time.

They were boneless, skinless breasts as well - would that matter?
Looks like we overlapped on the replies The recipe said use a whole chicken, cut up, so I thought that's what you were using.
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Old 08-17-2007, 12:06 PM   #10
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Nope. Just the time to let the breading "set".
I'm not sure my question was clear The recipe called for a whole chicken, cut up, and said to cook each side for 6 minutes, or 12 minutes total. That seems like not enough time to cook it through. I haven't fried chicken in a long time, but I'm sure I cooked it for at least 30 minutes total.
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