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Breading Baked Chicken Breast
(LockNess) wrote in
om:
> Hello everyone,
> I have a very quick question. What are some tips on breading
> boneless-skinless chicken breast. The problem I am having is that,
> after it's cooked, the bread doesn't stay on the breast too
> well...especially on the bottom. Here is how I am preparing it now:
>
> 1. Clean breast and cut off excess fat
> 2. Allow it to marinade in Pepper sauce for 30 mins
> 3. Sprinkle seasoning on it (Garlic Salt, Season All)
> 4. Bake in oven for 35 mins.
>
> Any help or advise would be greatly appreciated. Thank you all.
>
>
> -Antoine
Perhaps an adaptation of my method of breading fried chicken tenders might
work here. The trick is, after dredging the chicken in flour or bread
crumbs, let it sit for about five minutes or so to allow the breading to
absorb the egg/milk wash (or, in your case, marinade?) and form a
nice...uhhh...coagulated or sticky coating. Then bake (or fry). WHen I
fry chicken tenders, I "double dip"- egg wash, dredge (flour), sit...egg
wash, dredge, sit...then fry. Perfectly breaded and the coating doesn't
fall off. Never tried baking using this method...but I think I will this
weekend......tiberius
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