Creating a crust on fried meats is a delicate balance of ingredients, oil and heat, all working together to achieve a crispy covering. Flour is the key component of coated fried meats. Getting it to stick is a culinary art form.
Eggs Do the Trick
Use egg to make flour stick to meats before frying. Beat as many as six eggs in a large bowl with a pinch of salt, blending the yolk and white thoroughly. Pat the uncooked meat dry with a paper towel, then roll it in flour. Dip the floured meat into the blended egg mixture, then back into the flour again. A slight variation of this method is to dip the meat in egg from the very beginning, then repeat the process a second time to create an extra-thick crust.
For a lower-cholesterol version of fried meats, use only the egg white or an egg substitute for binding the flour to the meat. If you have dairy allergies, skip the egg entirely. Make a paste out of flour and water, then spread it over the meat. For a richer flavor, use melted butter instead of water, or include buttermilk or yogurt for a thicker coating. Fry the meat gently, turning it as little as possible.
How to Tenderize Meat With Flour
Do You Need Flour When Frying a Steak?
How Many Calories Are in a McDonald's ...
How to Cook Moose Steaks
How to Cook Moose Meat
How to Make Breading Stick to Meat ...
How to Cook a Tender Steak Using a ...
How to Cook Fish With Flour
How to Use Egg in a Burger
How Do You Cook Milanesa Steak?
How to Thicken Beef Stroganoff
How to Make Flour Stick to Chicken Wings
How to Cook Muskrat
How to Cook Arroz Chaufa
List of Cuban Foods
How to Make quick Meat Loaf
Can You Use Vegetable Oil Instead of ...
How to Make Fried Ramen Noodles
How to Make a Juicy Pork Tenderloin
How to Cook Beef Topside in a Slow ...
Wendy K. Leigh is a travel writer and photojournalist from Seattle. She is the Editor of Islands America, a travel website for visiting islands within the United States. She also writes about home design, food and historical architecture. Leigh holds a Bachelor of Arts in English from the University of Washington.
Brand X Pictures/Stockbyte/Getty Images