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Other than typical flour/breadcrumbs, what do you bread chicken with?
I like to add spices along with the breadcrumbs such as Cajun spice, Montreal chicken spice, ground pepper, garlic powder, Italian seasonings, or lemon pepper.
Flaxseeds for extra omega 3! It creates a nutty taste too.
Smear them with cream cheese and roll in corn flakes. Delish and SIMPLE!
dip chicken in egg, roll in any cereal you like, add a little four and spice, you can also use crackers, then there is the fish fry batter too experiment, there no end to what you can do with food and make it personal to you.
I like to dip it in eggwash, then panko with seasonings, depending on the flair I'm looking for. Sometimes I use asian seasonings...sometimes Italian..sometimes cajun, and the list goes on. I know that panko is considered breadcrumbs, but they're certainly not the breadcrumbs I grew up with.
Dipp in a pesto sauce and egg whites mixture, sprinkle parmesan cheese and red chili powder.
Try ground nuts. I use this for fish but it should be fine for chicken as well.
two different alternatives i have used:
finely crushed saltines seasoned lightly with poultry seasoning, pepper
finely crushed corn flakes , seasoned with salt and pepper
i dip in a milk wash, roll lightly in flour, shake off, dip in milk wash again, roll in either saltines or cornflakes
To answer your question, First you need to know how you are going to cook the chicken, pan fry or deep fry it. To deep fry chicken, removing all the excess water from the chicken is necessary to prevent it from splattereing all over the place! This can be done by blotting it with paper towels, pressing gently will assist in this project. If you are pan frying, removing excess water is helpful, but not as necessary as in deep frying. Next, you can choose to double bread, as for deep frying, or a simple roll in a dry breading for pan frying works fine. You can use any combination of flour, crumbs, or dry cereals, (not my choice), along with what ever seasonings you like, ie; Cajun, south west, garlic, salt and pepper, grated cheese. Panko crumbs give you a real crisp coatingfor an extra crunch! Panko crumbs have little or no taste so you need to add your choices of spices. For deep frying, it is best to use a double breading, first of seasoned flour and the second coating can be any of the above suggestions. If deep frying, use a wetting agent that helps keep the breading on the chicken from splattering during the frying process. It uses 1 raw egg and 3 tablespoons of salad oil beat together until a smooth wetting agent is formed. Use in both stages of breading for deep frying. Coatings boil down to personal choice, simple flour and salt and pepper to spices and crumbs
If I'm out of breadcrumbs, I use matzo meal. (I always have leftover from Passover.) I season it just as I would with plain breadcrumbs: garlic, oregano, a pinch of red pepper flakes. You just have to be careful cooking it, because the matzo meal burns faster than breadcrumbs would.
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