Yes, you can refrigerate breaded chicken before frying to help the coating adhere better and prevent it from falling off during frying. However, it is best to let the breaded chicken come to room temperature for a few minutes before frying for more even cooking.
Can i refrigerate breaded chicken before frying?
Refrigerating breaded chicken before frying can indeed be beneficial in terms of improving the coating’s adherence and preventing it from falling off during the frying process. However, it is important to note that allowing the breaded chicken to come to room temperature for a few minutes before frying is recommended for more even cooking.
Here is a more detailed explanation on the topic:
Benefits of refrigerating breaded chicken: Cooling the breaded chicken in the refrigerator prior to frying helps the coating to set and adhere better to the chicken. The chilling process firms up the breading, creating a more robust and crispy crust.
Adherence and texture: When breaded chicken is refrigerated, the coating has time to hydrate properly, absorbing moisture from the chicken, which allows the dry ingredients in the breading to form a stronger bond. As a result, the breading adheres more efficiently to the chicken, ensuring a more uniform and flavorful bite.
Preventing coating from falling off: Refrigeration helps the breading to set, making it less likely to fall off during frying. Without proper chilling, the coating may become loose and separate from the chicken, resulting in an unevenly coated and less appealing dish.
Even cooking: Allowing the breaded chicken to come to room temperature for a few minutes before frying ensures more even cooking throughout. This step is important because if the chicken is too cold when added to hot oil, the exterior can overcook before the interior reaches the desired doneness.
To further emphasize the importance of properly chilling breaded chicken, here is a quote from renowned chef and television personality, Julia Child: “The only time to eat diet food is while you’re waiting for the steak to cook.” This quote reminds us that while we may be eager to dive into a deliciously crispy and well-cooked piece of breaded chicken, taking the time to properly chill it first ensures a superior end result.
Additionally, here is a simple table outlining the recommended steps for refrigerating breaded chicken before frying:
|Steps for Refrigerating Breaded Chicken Before Frying|
|1. Bread the chicken, ensuring it is evenly coated with breading.|
|2. Place the breaded chicken on a baking sheet or plate.|
|3. Cover the chicken loosely with plastic wrap or aluminum foil.|
|4. Transfer the chicken to the refrigerator and let it chill for at least 30 minutes and up to 4 hours.|
|5. Prior to frying, remove the chicken from the refrigerator and allow it to come to room temperature for a few minutes. This will ensure more even cooking.|
In conclusion, refrigerating breaded chicken before frying serves as a useful technique to enhance the coating’s adherence and prevent it from falling off during frying. Additionally, letting the chicken come to room temperature before frying ensures more even cooking. So go ahead and enjoy your crispy and perfectly cooked breaded chicken!
Sure, in this video, Thomas Joseph teaches viewers how to master the standard breading process in three easy steps. He emphasizes the importance of seasoning every layer of the breading process to avoid a tasteless cutlet and uses panko breadcrumbs to achieve a crispy texture. The flour creates a dry layer that helps the egg mixture adhere to the meat, and then the breadcrumbs stick to the cutlet itself. To prevent the crust from falling off while cooking, he recommends chilling the cutlets in the refrigerator for about 30 minutes before cooking. Finally, he suggests cooking the cutlets for two minutes per side in neutral oil and using a wire rack to avoid a soggy bottom.
Other options for answering your question
breading chicken cutlets ahead of time: Lay the breaded cutlets on a tray, cover with plastic foil and put in the fridge. You can cook them a couple of hours later or the next day. Take the cutlets out of the fridge about 30 minutes before you plan on cooking them.