The Greatest Breading For Chicken Pork Fish Or Anything Fried Recipes

Steps:

• Fill a large cast-iron skillet with 1 inch of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
• Meanwhile, whisk the flour, cornmeal, cornstarch, thyme, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Whisk the eggs and milk in another large bowl. Season the chicken all over with salt and pepper. Dredge each piece in the flour mixture, then dip in the egg mixture, letting any excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a large plate or baking sheet.
• Carefully add about half the chicken to the hot oil (do not crowd the skillet). The oil temperature will drop; adjust the heat as needed to maintain a temperature of 350 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and continue cooking, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 13 to 16 minutes. Remove with tongs and transfer to a rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.

Steps:

• Wisk together batter ingediients in a large mixing bowl until smooth. should be the Consistency of runny pancake batter.
• Put as much of your meat in the bowl with the batter as you can, and make sure it is all well coated with the batter. let it set for at least 5 minutes.
• Combine the dry ingredients in a 9 X 13 baking pan, make sure they are well mixed.
• Reserve 1 cup of dry mix and spread it evenly on a platter this keeps the pieces from getting soggy and pulling the breading off of each other.
• Use the wet hand, dry hand method and take each battered piece and dredge it in the dry mix until well coated and then move to platter, do not stack the pieces.
• only prepare as many pieces as willl fit in your deep fryer in one batch.
• Do each batch seperately just before putting in fryer and fry until medium brown following your Fryers directions.
• Don't try to Stretch the dry mix, when it gets soggy and too clumpy, make a new batch of dry mix.

Steps:

• Place the ingredients in three separate bowls and set them in the order listed above.
• Prepare and season the meat you want to be breaded.
• Put the meat into the flour and coat on all sides.
• Dip the floured meat into the eggs and let the excess drain off.
• Roll into the potato flakes.
• Depending on the meat and personal preference, fry in oil or bake as necessary.

Steps:

• Mix all but soy sauce together.
• Cut meat in approximately 1/2" wide pieces for pork, season with your favorite seasonings.
• Shake a little bit of soy sauce and let meat marinate a few minutes.
• Dip meat in batter, fry in deep oil, temperature 375 degrees for 5-6 minutes till brown.
• Mix all but soy sauce together.
• Cut meat in approximately 1/2" wide pieces for pork, season with your favorite seasonings.
• shake a little bit of soy sauce and let meat marinate a few minutes.
• Dip meat in batter, fry in deep oil, temperature 375 degrees for 5-6 minutes till brown.
• Part of preparing time is the marinating and cooking is for all the meat.

Steps:

• Mix all dry ingredients, except the extra flour, whisk together.
• Add beer and only mix lightly.
• DO NOT over mix. If there are flour lumps just squish with the back of a spoon.
• You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.
• For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.
• Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.
• This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique).
• When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick. (I truly hated that with deep frying).

Steps:

• 1.)Mix all dry ingredients together. I usually mix with my hands, that way you can really rub it all together. Of course, make sure your hands are freshly washed. "Yes mom." You can freeze the dry ingredients together for up to two months if you make extra, just let it sit out in a bowl for a few hours and it'll be just as new. 2.) Mix all the wet ingredients together separate from the dry. 3.) Place the wet mixture in a bowl next to the bowl of dry. Don't mix. 4.) Take whatever you have to fry and dip it in the wet then dry and repeat if you want it extra thick.