Breaded foods are everywhere. From chicken nuggets,patties and tenders,to jalapeno poppers,fried fish,shrimp and mozzarella sticks,American consumers just love breaded foods.Classic Italian dishes such as chicken,
eggplant and veal parmigiana contain breading,as do many varieties of onion rings.But,what exactly is breading?
Breading is a coating,which adheres to food items,usually to food items that are to be fried.Because the primary ingredient used in breading is normally bread crumbs,that is likely where the name derives from.The bread crumbs adhere,or stick to various food items through use of flour and egg-wash,which is nothing more than beaten eggs,with a little-bit of water or milk added,which are applied prior to the breadcrumbs.By first dredging,or lightly-coating food with flour and then dipping in an egg-wash,it creates a ‘glue’,or adhesive,that enables the bread crumbs to cling to the food item.This process provides for optimum results when frying foods,by creating a crispy exterior,which encases the food item.
Although bread crumbs are by far the most common coating ingredient in breading,many other types of foods are not only acceptable,but very good substitutes for bread crumbs in the breading process.Some of the other types of foods that are used for breading are; cornmeal,matzos,crushed cereals,such as corn flakes,crushed crackers,corn chips,pretzels,nuts,potato chips,melba toast and coconut.
In recent years,a form of Japanese bread crumbs known as “Panko” bread crumbs,have gained widespread popularity among American chefs and home cooks alike.These bread crumbs are larger than regular bread crumbs,with a coarse texture.The size and texture of Panko bread crumbs allows them to cling better to food surfaces.They also hold-in moisture better than regular bread crumbs,eliminating sogginess.Panko bread crumbs are known for producing a light,flaky crust,that maintains a high-level of delicate crunchiness.While many major supermarkets now carry Panko bread crumbs,they can also be found at most Asian grocery stores.
Other methods,besides classic breading,are used for coating food items for frying and other purposes.”Flouring” of foods,is one of those methods.Most commonly-used in the preparation of fried chicken, the flouring of foods entails coating food items with flour only,which also produces a golden-brown,crisp crust.Another method of coating foods is “Battering”,wherein a thick,liquid coating is applied to food items.Many restaurants,use this method of coating foods,in the preparation of such items as onion rings and fried fish and shrimp.
When breading food items,it is best to prepare the work area first.Because breading foods can sometimes become messy,it is best to use a clean,bare work area.A chef’s trick, or kitchen tip,is to place sections of newspaper over the area where you intend to work.The newspapers will ‘catch’ all flour,and bread crumbs,which have a tendency to fly about and absorb spilled egg-wash.When you are done breading the food items, simply fold the newspaper together and discard.Separate,shallow containers are needed for flour,egg-wash and the bread crumbs.It is best to use shallow containers,containing only as much of the ingredients as needed,because it is advisable and safest to throw-away any ingredients that remain after the breading process has been completed.Especially,when breading fresh chicken,because of food-safety and sanitary concerns,it is imperative that the breading ingredients not be re-used.
The breading of food items is a precise and step-by-step process.Ideally,there should be five containers present.First,the food items to be breaded,should be in one container.One container each,for flour,egg-wash and bread crumbs,should be arranged next to each other,in a row,for easy,step-by-step breading.Another clean container,preferrably lined with wax-paper,to prevent sticking,should be ready for holding the breaded items.
Before starting the breading process,if desired,the bread crumbs may be ‘seasoned’,using such ingredients as salt,pepper,herbs and spices and even grated cheese.Also,for extra flavor,it is recommended to add salt and pepper to food items before breading them.
The first step in breading food items,is to ‘dredge’,or lightly-coat the food item in flour,evenly,preferrably using one hand,and shaking-off any excess flour.The next step is to place the food item into the egg-wash,allowing the food item to become fully-coated with the egg-mixture.This creates a ‘glue’,or adhesive,that enables the bread crumbs to stick to the food item.Drain-off excess liquid.Next,place the food item into the container of bread crumbs.Using your other,or ‘dry’ hand,gently ‘pat’the bread crumbs onto the food item,as evenly as possible,and shake-off excess bread crumbs.This is known as a “Wet and dry method”.The best results are obtained by gently applying the bread crumbs to the food item.When items are fully and evenly-coated with bread crumbs,transfer them to the holding container.For best results with breaded foods,it is recommended to refrigerate the breaded items for at least one hour before cooking them.
For a thicker,crispy and crunchy coating,”Double-breading” is often utilized.Double-breading of food items is basically self-explanatory.After you have breaded the item,repeat the process.This method is often used by restaurants in the preparation of ‘extra-crispy’fried chicken and other fried foods.
Although deep-frying is often the method of cooking used for breaded food items,it is not necessary to deep-fry breaded foods.Sauteeing in a small amount of oil,or baking in a container in which a small amount of oil has been added,are also methods of cooking breaded food items.
