| Breading Procedure You’ll need 3 containers, I use pie pans. Put the flour in the first one along with any seasonings. Beat an egg* or two in the second one. In the third one, put the coating of your choice, bread crumbs, corn flake crumbs or whatever you’re using, along with any seasonings. Make sure the item you’re breading is dry. Dredge first in the flour, shake off the excess. The flour helps the egg to stick and also helps everything to “hug” the item you’re going to fry, helping to prevent the coating from falling off during frying. Then coat with the egg, which helps the breading to stick, and then in your choice of breading. Pat the breading down slightly. Place it on a plate or wire rack and keep refrigerated until just before you’re ready to cook. This step helps to keep the breading from coming off in the pan. Make sure your oil is hot before frying. Depending on what you’re going to be frying, there are many choices for the coating. The most basic are: Flour Bread crumbs Corn flake crumbs Cracker Crumbs Cornmeal ground nuts *for those with an egg allergy, you can substitute one of the following for the egg: Dijon mustard Buttermilk Milk Cream or Half and Half Italian Dressing Butter or Margerine |
