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How to keep the egg coating from burning? Sometimes people will coat their chicken breasts in an egg coating. I always end up with burn marks. Do you add cream?
Is the egg coating suppose to also act as an indicator of doneness? When it starts to brown a bit, means the chicken breast is finished?
here is an example of egg coating I am talking about
Another thing you can do is put the pieces in a relatively hot oil to set the egg. Then turn the temperature down to cook the meat. When done, if necessary, turn the heat back up a bit to brown the coating.
It can take some practice. I usually stay right with my frying pan when I am frying chicken. Which is why I usually use oregonwoodsmoke's method these days. You get the same flavor of frying.
You could also buy a thermometer to put in the oil. That helps until you get the feel for how it should look and sound. Yes, sound. Chef Daughter told me she does a lot of her frying by sound to tell when the meat is done. The sizzling sounds different she says. Also the appearance of the bubbles will change.
It's tricky because every time you add a new piece you change the temperature of the oil so the temptation is to turn the heat too high.
Do you add your pieces at room temperature? That will also help.
Wont you boil the meat if the temp is not hot enough? But if hot, then egg batter burns
Quote:
Originally Posted by oregonwoodsmoke
Just egg? I use an egg wash to hold the flour or crumb coating in place.
You have to turn it as it cooks.
I brown my coating and then put the chicken into the oven to finish cooking, so the chicken gets done and the coating isn't overdone.
Classic diner style around here. Chicken breast is floured, then egg batter, no breading, but with some sauce like Francaise, or Marsala, or fra Diavolo etc etc. Fish is sometimes like that too. You can get breaded if you want though.
It always comes out perfectly golden. Never charring, and chicken is always juicy.
You're dredging the chicken in flour before the egg wash, correct? Adding a little water to the egg wash to yhin it out just a bit? Cutting your chicken breasts and pounding them thin into cutlets? Keeping the oil at a medium temperature?
Wont you boil the meat if the temp is not hot enough? But if hot, then egg batter burns
This question puzzles me. Frying chicken in grease could be compared to "boiling in oil," I suppose. But with a good coating of batter I would think there is steam sealed in which is doing some of your cooking for you.
You're dredging the chicken in flour before the egg wash, correct? Adding a little water to the egg wash to yhin it out just a bit? Cutting your chicken breasts and pounding them thin into cutlets? Keeping the oil at a medium temperature?
Yes, I dread in flour first. I never added water though. I usually like my chicken breasts a little thick. I try to keep temp med to high
Quote:
Originally Posted by Lodestar
This question puzzles me. Frying chicken in grease could be compared to "boiling in oil," I suppose. But with a good coating of batter I would think there is steam sealed in which is doing some of your cooking for you.
I always hear the celebrity chefs on YT say this. The oil and pan must be hot. Like when cooking steak in a pan, oil and pan must be hot or else you boil the meat instead of frying it.
Yes, I dread in flour first. I never added water though. I usually like my chicken breasts a little thick. I try to keep temp med to high
I always hear the celebrity chefs on YT say this. The oil and pan must be hot. Like when cooking steak in a pan, oil and pan must be hot or else you boil the meat instead of frying it.
I think that’s the problem. Regular whole chicken breast’s will be too thick. Pound or cut thin, and then the egg won’t burn before the chicken is done.
Are you using a nonstick teflon pan? I stopped using those and prefer stainless with copper bottom.
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