The chicken breast is patted with flour, the excess flour patted off. This lightly coats the chicken and helps the batter adhere. But the batter isn't made yet.
Milk added to seasoned flour to make a batter. The excess batter is drained off, pulled off, flicked off, or shaken off in a wire basket before being dropped into preheated hot oil. The thinner the breast is pounded then the thinner the batter coating otherwise the chicken will be lost in the fried coating. I learned over time that very little batter goes a long way. I pull it off manually using my fingers as a squeegees to get most of the batter off.
No comments:
Post a Comment