How Do I Get Breading to Stick on Homemade Fried Chicken?

[npakergy16]

I worked in a fried chicken place a long time ago we'd mix eggs and milk. Dip chicken then dip in the flour and seasoning mixture. If you let it sit for a bit in the fridge it becomes almost like a dough consistency on your chicken

 

[elainegoodwin]

Dip it in buttermilk then flour. Buttermilk will make it moist

 

[garfield156]

Your grease isn’t hot enough when you put it in.

 

[yeisu]

Add panko to the flour

 

[jewels777]

Dip in buttermilk and then in flour (add any seasoning you like, to the flour) and put in an already heated pan of oil.

 

[semisweet]

Once breaded let them sit until they look almost soggy before frying.

 

[annetteaa]

I used to have this problem all the time. I read that you should put them in the fridge after breading for 15 minutes. Take them out as needed if frying in batches and let the rest stay in the fridge until you're ready for them. Also make sure your oil is hot enough. Works like a charm!

 

[veritas1899]

Dip in milk then flour then dip in egg then flour. Works well

 

[mudachi]

After you bread your chicken (seasoned flour. Egg mixture, panko bread crumbs is what I do) let it sit for 15 minutes. Heat up your pan, medium plus. When heated add your oil. 1/2 works for me. As soon as it is glistening lay each piece of chicken, away from you. The chicken will stick at first. Do not attempt to turn until it moves freely when you gently wiggle with tongs. Time, I go by temp, mostly. Bone in takes longer. If you are good with your cooking time just incorporate the tips above. The 15 minute rest helps a lot. And you can use flour, corn flakes, bread crumbs, or even what ever you want if you don't want panko crumbs.

 

[larrygeratyjr]

I suspect your oil isn't hot enough. Also, like several people mentioned, letting the breading "set" even a few minutes helps.

 

[jisarwm]

Milk and Eggs always works ! Milk and eggs mixed then dip chicken let the extra run off , I put my coating in a gallon zip lock and shake it! Oil must be hot when you drop chicken into it ! 8 cook for 25 mins

 

[bbarb]

Double dip the fry batter. If you want place the tenders in a zip lock with milk or buttermilk. Let soak at least 2 hours then dip in flour, egg, flour again, egg, and then I use a panko crumb with added seasonings. Make sure your oil is at the ultimate heat before you put chicken that is a main reason they fall apart, oil is not hot enough.

 

[trhovshikashko]

Check your oil, it needs to be at 350F to start, you can lower it to 325F if needed after your initial sear. I like to fry my chicken in an electric skillet so I can control the temperature better.
I remove the skin from my chicken pieces, dip into egg then seasoned flour and place in skillet. Turn after 10 min then cook until done. Use a meat thermometer to check for internal temp of 165. Remove and drain on rack over cookie sheet. This ensures the breading doesn’t get soggy from to much grease.

 

[laurie4321]

Make sure oil is hot

 

[jakobim]

Flour, egg wash, breadcrumbs, egg wash, breadcrumbs, fry

 

[canti1232]

@jakobim I do something like this

 

[drlindatravelute]

@jakobim this is what I do as well

 

[lowlyservantjon]

Egg wash then dip in flour, egg wash again the flour. Mine always sticks. Maybe the grease isn’t hot enough

 

[hishandmaiden7513]

Your oil isn't hot enough

 

[greenteapot3255]

Pat your chicken dry and set aside
In one bowl mix together flour, S&P, paprika, cayenne, garlic, onion, and dried parsley
In another bowl whisk together eggs, milk or cream, and hot sauce
First dip the chicken in the seasoned flour
Then into the egg/milk mix
Then back into the flour
In a pot, heat enough oil to cover the chicken— to ensure it’s hot enough before putting the chicken in, test the oil with a bit of breading and if it sizzles and floats to the top, oil is ready
Place the chicken in the oil, make sure the pieces all have enough space
Remove when golden brown
Don’t move the chicken around while it’s in the oil until the breading is golden and crispy and the chicken is ready to take out, otherwise you risk removing the breading before it’s cooked