In Absolute Best Tests, Ella Quittner breaks the rules in her own kitchen to find the truth. Shes boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles chicken cutlets.
Most chicken cutlets one encounters in the wild are pretty good. The average one wears an armor of crunch that’s seasoned heartily enough to play smokescreen for any dryness inside. Usually doused in a sauce, or pressed between two halves of an Italian roll, or blanketed by melted American cheese, breaded chicken is the form of cooked poultry Most Likely To Be Fine, whatever the circumstance.
I can count on one hand the number of cutlets I would betray a close family member for, cutlets I fall asleep thinking about, cutlets I would board planes to pursue. This new episode of Absolute Best Tests is a tribute to that—to finding the recipe for a cutlet that is so good it’s not even close to being amazing. ” It’s an exercise in small tweaks, in hot pursuit of perfection. Ready those forks:
For each test, I used boneless, skinless chicken breasts, sliced and pounded into cutlets. I seasoned with Diamond Crystal kosher salt and freshly ground black pepper.
I let each piece of breaded chicken rest at room temperature for 15 to 30 minutes before frying for two reasons. Primarily, it helps the breading adhere, probably because the crumbs have more time to absorb the egg from the dredging process. Additionally, it lets the chicken warm up more slowly, which means that when you put it in the oil, it won’t react as badly.
Cast-Iron Skillet: Fabulous for ensuring maximum crunch on a breaded cutlet (or on a breaded anything, really).
When Frying Chicken Should You Dip in Egg or Flour First? The Secret to Crispy. Crunchy Fried Chicken
People all over the world love fried chicken as a comfort food. No one doesn’t love biting into a piece of juicy, tender chicken with a golden, crispy crust. But to get that perfect crunch, you need to know the right way to fry the chicken and the right steps to take. When you fry chicken, should you dip it in egg or flour first? This is one of the most heated arguments.
As an avid home cook and chicken lover, I’ve done a lot of testing to find the best order for breading chicken before frying it. After many attempts that have led to both soggy failures and crunchy successes, I can say for sure that flour before egg gives the best results.
In this article, I’ll explain the science behind frying and breading, walk through the step-by-step process, and share my best tips for making mouthwatering fried chicken with an ultra-crispy crust every time. Whether you’re a novice fryer or seasoned pro, you’ll learn the key principles to create the fried chicken of your dreams
The Purpose of Flour and Egg in Fried Chicken
If you want to know why flour must come before egg when breading chicken, let’s look at what each ingredient does:
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Flour: Flour acts as the initial dry coating, providing a textured base for the egg and breadcrumbs to adhere to. It absorbs surface moisture from the chicken skin so subsequent layers can properly stick.
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The egg is like “glue” that holds the flour and breadcrumbs together with the meat. As the chicken cooks, the egg proteins set and stick to the chicken.
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Breadcrumbs/second flour coating: These add crunch, thickness, and flavor to the crust.
If you skip the initial flour coating and go straight to egg, the egg won’t sufficiently coat the chicken or help the crust adhere. Starting with flour creates a tacky, dry surface for the egg to grab onto.
Additionally, experts recommend double-dredging the chicken – coating in flour, egg, then flour again. This sandwiches the egg between two crispy flour layers, preventing it from creating a gummy texture.
Step-By-Step Process for Coating Chicken
Now that you understand the logic behind flour then egg, let’s walk through the full breading process:
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Prepare your dredging station. Set up three shallow dishes or pans – one with flour, one with beaten eggs, and one with your breadcrumb/second flour mixture. Season each as desired.
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Pat chicken pieces dry. Moisture will make flour clump and coatings slide off. Thoroughly drying the chicken helps everything stick.
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Dredge chicken in seasoned flour, coating all sides. Shake off excess. The thorough, even coating provides the ideal surface for the egg to adhere to.
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Dip chicken in egg mixture, allowing any excess to drip off. The egg should coat the chicken without pooling.
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Place chicken in second flour or breadcrumb dish, pressing gently so coating sticks. Add any other crust ingredients like spices now if using.
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Optional: Return chicken to egg then flour/breadcrumbs again for an extra thick, crunchy crust. Let sit 5-10 minutes so coating firms up before frying.
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Fry chicken in 350°F oil about 15-18 minutes until golden brown, flipping halfway. Drain on paper towels.
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Allow chicken to rest 5 minutes before serving. This helps lock in juices. Dig in and enjoy your perfectly fried chicken!
Tips for Maximizing Crispness
I’ve picked up several tricks over the years for achieving the crispiest crust possible when frying chicken. Try incorporating these tips:
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Use ice-cold buttermilk instead of plain eggs. The tang helps tenderize, and the acid coagulates the proteins for improved binding.
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Add 2 Tbsp vodka or bourbon to your dredging flour. Alcohol evaporates quickly for an ultra-crispy texture.
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Use self-rising flour, which contains leavening agents to make the coating lighter and crunchier. Or add a pinch of baking powder to regular flour.
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Use coarse panko breadcrumbs rather than fine for added crunch.
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Refrigerate coated chicken before frying to allow crust to solidify. This prevents breading from falling off.
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Maintain oil temperature of 325-350°F for even cooking and optimal crispness.
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Don’t overcrowd the pan. Cook chicken in batches to keep oil temperature consistent.
With the right technique and a well-structured coating, you’ll be rewarded with fried chicken that boasts a shatteringly crisp exterior enveloping deliciously moist meat. While there’s room for creativity with flavors and textures, the order of egg after flour is non-negotiable. Master that, and you’ll become the fried chicken guru everyone asks for the secret recipe. Just be sure to share this helpful guide so they can make their own crunchy masterpieces at home. Now get out your cast iron skillet and fry up some magic!
So, What’s the Best Way to Bread Chicken?
Marinate your chicken in lemon juice and crushed garlic for maximum flavor and the most tender meat.
For the biggest (and most consistent) crunch, dredge in flour, then dip in egg, then coat in crumbs. If you want a battered cutlet but don’t want to go all the way, mix the flour and egg together and then coat the cutlet in crumbs.
When it comes to breading, it’s tough to go wrong. If you’re a big fan of the flavor of any specific cracker or chip (like Ritz or Saltine or Cheez-Its), use those. For a classic, extra-crunchy boy, use panko or panko-Parm. For something nuttier, try fresh bread crumbs made from whole wheat or multigrain. What should Ella test in a future column? Share requests in the comments!.
The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, youll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
When frying chicken do you dip in egg or flour first?
FAQ
Do I dip chicken in egg or flour first?
When preparing breaded chicken, you should first dip the chicken in flour, then in egg, and finally in breadcrumbs or the final coating. This order ensures a good adherence of the breading to the chicken and results in a crispy coating.
Do you fry with egg or flour first?
When frying, flour should be applied before the egg to create a good base for the egg and subsequent breading.
What to dip first, egg or flour?
If you coat the chicken in flour first, you can make a strong, dry base that won’t fall apart like the eggs would at this point. Apr 20, 2025.
What is the dipping order for fried chicken?
First, coat each piece of chicken in flour and shake off any extra. Next, dip it in the egg and make sure it’s fully covered. Finally, coat it in bread. Mar 15, 2022
Why do you dip chicken in eggs before frying?
Additionally, the egg helps to bind the flour to the chicken, which gives it a crispy coating when fried. Finally, dipping the chicken in eggs first helps to ensure that all of the flour gets evenly coated on the chicken. The process of dipping chicken in eggs and then flour is fairly simple.
Can you dip chicken in flour?
Dipping the chicken in the flour forms an even base. You can also use almond flour, coconut flour, or even chickpea flour instead of the brown rice flour. So now you’ve got a nice floury coating on the chicken: Time to dip it in eggs. Eggs are sticky, and when they mingle with the flour, they make a gluey paste for the breadcrumbs to stick to.
How to dip chicken for frying?
In conclusion, when it comes to dipping chicken for frying, the ideal order is to dip it in flour first, followed by the egg. This technique helps create a crispy and golden crust that encases deliciously tender meat. So, gather your ingredients and get ready to make some mouthwatering fried chicken at home!
Should you dip chicken in egg first?
On the other hand, if you prefer a lighter, crispier coating, then dipping the chicken in egg first is the way to go. The egg acts as a glue, binding the flour to the chicken, resulting in a crispy and flavorful exterior.
Should you dip chicken in beaten egg before frying?
When it comes to achieving perfectly crispy and flavorful fried chicken, dipping the chicken in beaten egg before frying is a popular technique used by many home cooks and professional chefs alike.
Does dipping chicken in flour make it stick better?
Yes, dipping chicken in flour first helps create a dry surface for the egg to stick to, resulting in a better adherence of breadcrumbs or flour. 2. Can I skip the flour and just use egg? Although you can skip the flour and go straight for the egg, using flour before the egg provides a better texture and helps the crust adhere more effectively. 3.