Use Buttermilk Instead Of Egg Wash To Avoid Loose Breading (2024)
nick pisano
·2 min read
A perfectly fried chicken cutlet, pork chop, fish filet, or other protein can be among the tastiest centerpieces of a hearty meal. Unfortunately, many home cooks find out too late that creating that ideal breading isn't as simple as it may look. If you have problems with a loose coating, one easy swap can do wonders to resolve it.
Instead of the traditional flour and egg breading, use buttermilk as the liquid tostop the breading from falling off during frying.Beaten eggs and buttermilk work just as well in helping the outer coating of flour or breadcrumbs adhere to the meat. However,eggs tend to react when they hit the hot frying oil and expand, which can cause the breading to pull away.
This occurs as the moisture in the beaten eggs evaporates, followed by the proteins in the egg hardening and setting into a thick crust. Buttermilk proteins don't react the same way, helping the breadcrumbs or flour stay closer to the meat.
Using buttermilk as the second stage of your breading process comes with other benefits beyond fixing loose breading. Many enjoy the subtle tang that buttermilk can provide due to the mild acidity of the liquid.This acidic nature also helps lightly tenderize the meat, creating an even juicier, more succulent texture. Even a few minutes of soaking in buttermilk (or resting after breading) can make a big difference.
Despite these benefits, cooks should remember that buttermilk breading may not be suitable for dairy-free diners. Buying buttermilk for this specific purpose will also add to your grocery bill. However, you canmake buttermilk from your regular milk: Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar.
While this simple switch can fix many breading issues, you can refine your frying technique even further with tips for creating a crispier coating.
This occurs as the moisture in the beaten eggs evaporates, followed by the proteins in the egg hardening and setting into a thick crust. Buttermilk proteins don't react the same way, helping the breadcrumbs or flour stay closer to the meat.
Second, as you finish coating the chicken, set the pieces on a wire rack and let them rest a bit before frying. Even a 10-minute rest between dredging and frying will help keep the breading intact, so when you begin to fry, start with the pieces you coated first.
Other plant-based substitutes for egg wash include maple syrup, flaxseed, nondairy milks like rice milk and almond milk, molasses, aquafaba and various blends with olive oil or vegetable oil.
When it comes to breading meat, most breading procedures are basically the same. But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken.
Instead of the traditional flour and egg breading, use buttermilk as the liquid to stop the breading from falling off during frying. Beaten eggs and buttermilk work just as well in helping the outer coating of flour or breadcrumbs adhere to the meat.
The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy. After marinating, dredge your chicken pieces in the flour mixture and get to frying!
Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.
Use Cornstarch Instead Of Flour For Crispy Breading
Another reason your fried chicken is turning out soggy is that the oil temperature is falling below the ideal frying level, which is right around (or slightly above) 350 degrees Fahrenheit.
Use milk as a binding agent so bread sticks. Add the tenders to the bowl of breadcrumbs, one or just a couple at a time, and pat to coat thoroughly. Shake of the extra crumbs from each piece of chicken before placing carefully into the pan.
You could also try milk or yogurt. For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first. Once the floured fish is dipped in the butter or milk, it will get a little gummy and help the coating adhere better.
The typical three-step process is flour, eggs and then breadcrumbs. Instead of the egg, Moskowitz recommends a mix of cornstarch and water, which, when stirred together, forms a slurry. It, too, is an effective glue, and you may even notice more crispness to, say, your chicken parm.
Issue: Not allowing the breaded chicken to rest before frying can lead to the breading falling off. Solution: After breading, let the chicken rest on a wire rack for 10-15 minutes. This allows the breading to set and adhere.
Buttermilk: Acts as a tenderizer, giving the chicken its soft and juicy texture inside. Yogurt or a mixture of milk with a touch of lemon juice can replace buttermilk in a pinch. Eggs: Helps in binding the flour to the chicken, ensuring an even and consistent crust.
Buttermilk is slightly acidic, so as the chicken marinates, the buttermilk breaks down the proteins in the chicken, tenderising it. Its thicker texture helps completely coat the chicken in the spiced flour mixture so it crisps up well when fried.
Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.
WHAT SUBSTITUTE IS BEST TO USE INSTEAD OF EGGS IN CAKE? Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.
Many people like to eat eggs or omelettes with tea for breakfast. However, this food combination can lead to constipation, gas and acidity. Eggs should not be consumed with dairy products like milk, curd, buttermilk and cheese. The combination of eggs with these things can be harmful to health.
Hobby: Gunsmithing, Embroidery, Parkour, Kitesurfing, Rock climbing, Sand art, Beekeeping
Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
