What is the reason for coating chicken in flour when crumbing it?

Introduction to Coating Chicken in Flour for Crumbing

Coating chicken in flour is a common practice when preparing breaded chicken dishes. It is a simple process that involves coating the chicken in flour before dipping it in beaten eggs and breadcrumbs. The flour acts as the first layer in the breading process and plays a crucial role in creating a crispy crust. This article will explore the reasons behind flour coating and its benefits for crumbing chicken.

What is Flour Coating?

Flour coating is a basic technique used in cooking and baking to add texture, flavor and to thicken sauces, soups, and gravies. When it comes to crumbing chicken, it is used as the first layer of the breading process. Flour is a neutral, fine powder made from wheat, corn, or rice. It is used to coat chicken before dipping it in egg and breadcrumbs to create a crispy and flavorful crust. The flour coating helps the egg adhere to the chicken, and the breadcrumbs stick to the egg, ensuring that the breading stays put during frying, baking or pan-searing.

How Does Flour Coating Work?

Flour coating works by absorbing moisture from the chicken’s surface, providing a dry surface to which the egg mixture can adhere. The flour also helps the egg mixture to stick to the chicken, and the breadcrumbs to stick to the egg mixture without falling off. The flour coating forms a protective barrier against the hot oil or heat, giving the chicken a crispy, golden-brown crust when fried, baked, or pan-seared. This is because the flour coating helps to create a layer of air between the chicken and the oil, preventing it from becoming soggy and greasy.

Benefits of Flour Coating for Crumbing Chicken

The flour coating has numerous benefits when preparing breaded chicken. Firstly, it helps to create a crispy and flavorful crust that enhances the taste and texture of the chicken. Secondly, it helps to prevent the breading from falling off during cooking, ensuring that the chicken is evenly coated. Thirdly, it helps to keep the chicken moist and juicy by forming a protective barrier between the meat and the hot oil or heat. Lastly, it is an affordable and readily available ingredient, making it a popular choice for crumbing chicken.

Types of Flour Used for Coating Chicken

Various types of flour can be used for coating chicken, including all-purpose flour, self-rising flour, cornmeal, rice flour, and chickpea flour. All-purpose flour is the most common type of flour used for coating chicken, as it is readily available and reasonably priced. Self-rising flour is also an excellent option, as it contains baking powder, which helps to create a lighter, fluffier crust. Cornmeal and rice flour are gluten-free alternatives that produce a crunchy texture that is ideal for fried chicken. Chickpea flour is a popular vegan and gluten-free option that also produces a crispy crust.

Steps for Coating Chicken in Flour for Crumbing

To coat chicken in flour for crumbing, follow these simple steps:

  1. Pat dry the chicken pieces with paper towels to remove any excess moisture.
  2. Place the flour in a shallow bowl or plate, and season it with salt, pepper or any other spices according to your preference.
  3. Dredge the chicken pieces in the flour, shaking off any excess flour.
  4. Dip the chicken in the beaten egg mixture, making sure it is evenly coated.
  5. Dredge the chicken in the breadcrumbs, pressing the crumbs into the chicken to ensure they stick.
  6. Place the chicken on a baking sheet or wire rack, and allow it to rest for 10-15 minutes to allow the breading to set.
  7. Fry, bake or pan-sear the chicken according to your recipe.

Alternative Coatings for Crumbing Chicken

Besides flour, other coatings can be used for crumbing chicken, such as cornflakes, panko breadcrumbs, crushed crackers, and even potato chips. These coatings add flavor and texture to the chicken and are a great way to add a unique twist to traditional fried chicken recipes.

Common Mistakes in Coating Chicken with Flour

One common mistake when coating chicken with flour is using too much flour, which results in a thick, doughy crust that does not crisp up. Another mistake is not seasoning the flour, which results in bland, tasteless chicken. Using wet chicken, not shaking off excess flour, and not allowing the breading to set are also common mistakes that affect the quality of the final product.

Tips for Achieving the Perfect Flour Coating

To achieve the perfect flour coating, use a shallow bowl or plate for the flour, and season it with salt, pepper, or any other spices according to your preference. Use a light hand when coating the chicken with flour, and shake off any excess flour before dipping it in the egg mixture. Allow the chicken to rest for 10-15 minutes to allow the breading to set before cooking. Fry the chicken in hot oil or bake it in a preheated oven for even and crispy results.

Conclusion: The Importance of Flour Coating in Crumbing Chicken

Flour coating is a simple yet essential technique used in crumbing chicken recipes. It helps to create a crispy and flavorful crust while keeping the chicken moist and juicy. By understanding the role of flour coating and following the steps and tips outlined in this article, you can achieve perfectly breaded chicken every time. Experiment with different flour types and alternative coatings to add variety and creativity to your meals.

Leave a Reply


Your email address will not be published. Required fields are marked *