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Chicken in breadcrumbs

  • 24-11-2006 1:12am
    #1
    Diogenes
    Closed Accounts Posts: 2,701 ✭✭✭


    I've got a lovely dish chicken in breadcrumba (crumbs in basil, salt pepper, chili powder, and salt) The thing is i'm looking for a good binding agent of the coating, any clues?


Comments

  • #2
    Blub2k4
    Closed Accounts Posts: 3,733 ✭✭✭Blub2k4


    Dip the chicken in flour, then beaten egg, then into the breadcrumbs.

    This is pretty much the standard for breading chicken.


  • #3
    Diogenes
    Closed Accounts Posts: 2,701 ✭✭✭Diogenes


    Blub2k4 wrote:
    Dip the chicken in flour, then beaten egg, then into the breadcrumbs.

    This is pretty much the standard for breading chicken.

    Cheers out of curiousity whats the best kind of breadcrumbs?

    I stuff the chicken with mozeralla, and wrap it in parma ham, the cheese keeps the chicken very moist.


  • #4
    Blub2k4
    Closed Accounts Posts: 3,733 ✭✭✭Blub2k4


    Best breadcrumbs, are any really.

    Last time I did it I blitzed up a few slices of stale pat the bakers with some herbs.

    Frozen breadcrumbs from Tesco will also do it.


  • #5
    Blub2k4
    Closed Accounts Posts: 3,733 ✭✭✭Blub2k4


    It's also a good idea if you have a few slices left over in the end of a loaf that are gone stale to pop them in the blitzer then freeze them.


  • #6
    Diogenes
    Closed Accounts Posts: 2,701 ✭✭✭Diogenes


    Blub2k4 wrote:
    It's also a good idea if you have a few slices left over in the end of a loaf that are gone stale to pop them in the blitzer then freeze them.

    Not a bad idea. Ta.


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