Bread
Breading is the process of giving food a crumb coating so it fries up crisp and golden. The standard method is a three-step sequence: first dust the food with flour, then dip it into beaten egg thinned slightly with milk or water, and finally press it into bread, cracker, or cereal crumbs. Each layer has a job, the flour helps the egg cling, the egg glues on the crumbs, and the crumbs form the crunchy shell.
Breading is what gives fried chicken, pork cutlets, fish fillets, and mozzarella sticks their signature crust. A reliable tip is to keep one hand for the wet step and one for the dry, so your fingers do not turn into a breaded mess, and to let the coated food rest for ten to fifteen minutes before cooking so the coating sets and stays put. Frying in oil that is properly hot keeps the crust crisp instead of greasy.
Breading is what gives fried chicken, pork cutlets, fish fillets, and mozzarella sticks their signature crust. A reliable tip is to keep one hand for the wet step and one for the dry, so your fingers do not turn into a breaded mess, and to let the coated food rest for ten to fifteen minutes before cooking so the coating sets and stays put. Frying in oil that is properly hot keeps the crust crisp instead of greasy.