How do I make fried chicken without the breading coming off?
I USED TO USE AN EGG MIX BUT DIDNT LIKE THE EGGY TASTE SO NOW: i coat chicken in flour I make a second flour mix which is plain flour and water ( to a semi thick consistency) seasoned with grated lime, and juice of 1/2 lime 1/2 tsp chilli sauce, 1/4 tsp garlic powder, pinch salt and ground black pepper i then do a second coat with this batter and then add the breadcrumbs and it gives a really thick breadcrumb finish – make sure you press the bread crumbs on till no more can stick to the mix and deep fry for a few mins til golden and transfer to semi hot oven – you can deep fry till fully cooked but oil needs to be hot when chicken initially added then temp lowered after three mins so that the chicken cooks right through – if you ad the chicken to warm oil the breadcrumbs will fall apart