My question centers around the egg wash part of the breading process.
1- dust with seasoned flour
2-egg wash
3-breading
4-pan fry to brown sides
OK, so should I have 100% egg wash only, or should I have an egg/milk mix? If I should have egg/milk mix, what ratio should I have? I was told for 4 chicken breasts I should have 1 egg and 8 oz of milk. Is this right? Does the milk actually make it sticky? Does the milk type (2%, skim) matter?
I also deep fried a bloonim onion (at 350-375) with the actual breading from Outback and my breading fell off !!!! UGGGGHHHH!!!
HELP! whats the best way to make breading stick?
thanks for the help!
1- dust with seasoned flour
2-egg wash
3-breading
4-pan fry to brown sides
OK, so should I have 100% egg wash only, or should I have an egg/milk mix? If I should have egg/milk mix, what ratio should I have? I was told for 4 chicken breasts I should have 1 egg and 8 oz of milk. Is this right? Does the milk actually make it sticky? Does the milk type (2%, skim) matter?
I also deep fried a bloonim onion (at 350-375) with the actual breading from Outback and my breading fell off !!!! UGGGGHHHH!!!
HELP! whats the best way to make breading stick?
thanks for the help!