Frying With A Twist: Breaded Items For Deep Fryers

Deep frying is a cooking method that involves submerging food in oil heated to a temperature of around 400°F (200°C). The process is known to create a crisp outer surface with a chewy centre. The standard method for breading foods that will be deep-fried involves a three-step procedure: dredging in flour, moistening in egg wash, and coating in breadcrumbs. This technique helps seal in moisture, provides a crunchy texture, and gives the food an attractive golden-brown colour. Examples of foods that can be breaded and deep-fried include chicken, fish, onion rings, and even hard-boiled eggs.

Can you bread items to cook in a deep fryer?

The standard method for breading

Breading is a three-step procedure that creates a crispy coating before frying. It is a basic process used in the culinary arts to make everything from fried chicken to onion rings. Breading helps seal in moisture when deep-frying or pan-frying and provides a crunchy and delicious exterior. The golden-brown colour also makes the food more attractive.

The standard breading technique includes three steps: dredging in flour, moistening in an egg wash (beaten egg plus a tablespoon or two of water or milk), then coating in crispy breadcrumbs. The flour helps the egg wash adhere, and the egg helps the breadcrumbs adhere, ensuring the breading sticks to the food instead of falling off in the hot oil.

First, make sure the food you're going to bread is dry. You don't want any extra moisture trapped under the coating, which will cause the food to be soggy and not fry properly. Then, season each of the three coating ingredients with a little salt and pepper. This will assure that the food won't come out bland and that every layer will be flavourful. You can also lightly season the food you will be frying before you begin the coating process. If you want to add more flavour to the dish, you can season the breadcrumbs with herbs and spices that will complement what you're making. Including some grated Parmesan cheese in the breadcrumbs also adds a nice flavour if you are preparing chicken cutlets, for example.

Use your wet hand (your dominant hand) to take the item out of the egg wash, let any excess egg drip off, and then transfer it to the dish with the breadcrumbs. Toss it in the breadcrumbs until it is thoroughly coated; it is okay if you need to press them on a little to assure they adhere. Repeat these steps for all the pieces to be breaded. When you're done, make sure you discard any leftover breading ingredients, especially the breadcrumbs that have had raw egg in them.

Once you have all of the food coated, place it in the refrigerator for about 15 minutes. Chilling the breaded food helps the breading really take hold, making the flour stick to the food and the egg wash stick to the flour, and, finally, the breadcrumbs stick to the egg wash. This will offer a better chance of the breading staying on during frying versus falling off when moving the pieces in the hot oil.

How to avoid a mess

Deep frying can be a messy process, but there are several ways to minimise the mess and keep your kitchen clean. Here are some tips to avoid a mess when deep frying:

Use the right equipment:

• Invest in a dedicated deep fryer with programmable temperature settings and a fry bucket. These features will make it easier to control the oil temperature and lift out hot food without making a mess.
• If you don't have a dedicated deep fryer, use a wok instead of a pot or skillet. The sloped sides of a wok help contain splatters and make it easier to flip your food for even cooking.
• Use a slotted spoon, tongs, or a Chinese "spider" to gently lower food into the hot oil and prevent splashing.

Prepare your food properly:

• Cut your food into evenly sized pieces. Smaller pieces will cook faster and more uniformly, reducing the risk of overcooking or grease fires.
• Always pat your food dry with paper towels before placing it in the hot oil. Wet food can cause splattering and greasy results.
• If using batter, let the excess drip off before placing the food in the oil.

Cook in small batches:

• Fry in small batches to avoid crowding the fryer or wok. Crowding will cause the oil temperature to drop, resulting in greasy and unevenly cooked food.
• Give each piece of food some space in the oil. Separate any pieces that stick together, and keep the food in motion for crispier results and a more even fry.

Clean as you go:

• Skim off any floating debris, such as loose breadcrumbs or batter, between batches to prevent overcooking and off-flavours.
• Store used oil properly for reuse. After cooling, strain the oil to remove impurities, then store it in a sealed container in the fridge.

By following these tips, you can minimise the mess and enjoy delicious, crispy deep-fried food without the hassle of a greasy kitchen.

The wet hand, dry hand method

Breading is a standard technique used before deep-frying or pan-frying food items. It helps seal in moisture, provides a crunchy exterior, and makes the food more attractive with its golden-brown color. The standard breading technique includes three steps: dredging in flour, moistening in egg wash, and then coating in crispy breadcrumbs. The flour helps the egg wash adhere, and the egg helps the breadcrumbs stick to the food, ensuring the breading doesn't fall off in the hot oil.

To use the wet hand, dry hand method, first set out the ingredients in an organized way to simplify preparation and create less mess. Fill three bowls or dishes with each ingredient, with flour in the first, the egg wash in the second, and the breadcrumbs in the third.

Assuming you're working left-to-right, your left hand will be your dry hand, and your right hand will be your wet hand. Use your left hand to dredge the item in flour, ensuring it is coated evenly, and shake off any excess. Transfer the food to the egg wash dish using your right hand, and try not to get your left hand wet. Use your wet hand to take the item out of the egg wash, let any excess egg drip off, and then transfer it to the breadcrumbs. Use your dry hand to coat the item with breadcrumbs, ensuring it is well-coated.

Once your food is breaded, it is ready to be fried. Fill a heavy-bottomed pan with enough oil to half-cover the food. Heat the oil until a few breadcrumbs sizzle when tossed in. Fry the food for a minute or two, until golden brown on the bottom, and then flip. Fry in batches to avoid overcrowding the pan. Drain on paper towels or place on a cooling rack over a baking sheet and keep warm until ready to serve.

How to prevent food from getting soggy

Yes, you can bread items and cook them in a deep fryer. However, there are some things to keep in mind to prevent your food from getting soggy.

Firstly, ensure your deep fryer is at the proper temperature. A lower temperature than recommended will cause the oil to be absorbed into the food, making it soggy. A unit with a faster recovery time will shorten the cooking time, reducing the amount of oil absorbed. If you are frying in a pan, heat the oil to a medium-high temperature until it shimmers and gives off heat. This will keep the bread or batter crisp rather than soggy.

Secondly, when breading your items, use the wet hand, dry hand method. Dredge battered pieces in a dry mix, such as flour or cornmeal, until well coated. Do not stack the pieces, and only prepare as many items as will fit in your deep fryer in one batch. Fry the items until they are a medium or golden brown.

Additionally, slightly stale white bread can be better for frying as it will absorb the oil more quickly, resulting in a crisp texture. If frying bread, cut a hole in the centre to create a shape or a romantic heart. This will expose more of the bread to the oil, resulting in a crisp texture.

Finally, batters and breadings are formulated to dry out gracefully, creating a delicately crisp structure. However, if the batter or breading becomes too soggy or clumpy, make a new batch.

What to do if you're baking

Breading items before deep-frying is a standard method to create a crispy coating. The process helps seal in moisture, provides a crunchy exterior, and gives the food an attractive golden-brown colour. While this technique is typically used for fried foods, breaded items can also be baked.

If you're baking breaded items, here's what to do:

Preparation:

• Set up your ingredients in an organised way to simplify preparation and create less mess. Use three bowls or dishes for the flour, egg wash, and breadcrumbs, placing them in the order you'll be working.
• Ensure that the food you're breading is dry. Remove any extra moisture to prevent sogginess and ensure proper frying.

Breading:

• Use your left hand as the "dry hand" and your right hand as the "wet hand" to avoid mess.
• Coat the item evenly in flour and shake off any excess. Ensure there are no bare spots or thick areas of flour.
• Using your right hand, transfer the item to the egg wash, letting any excess drip off before moving it to the breadcrumbs.
• Dredge the item in the breadcrumbs, ensuring it's well coated. You can season the breadcrumbs with herbs, spices, or grated Parmesan cheese to add extra flavour.

Baking:

• Place the breaded food on a cooling rack set over a baking sheet. Drizzle a little oil over the food.
• Bake in the oven until golden brown and cooked through.

Remember, breading is a versatile technique that can be applied to various foods, from chicken to vegetables. The key to successful breading and baking is maintaining dryness before frying and ensuring even coating during the breading process.

Frequently asked questions