Do you run a restaurant that serves breaded chicken? Would you like it not only to taste delicious but also to look as if it came straight out of a KFC advert, yet you still cannot achieve the desired results? Perhaps you are making one of the most common mistakes during breading? Discover how to avoid failed culinary experiments and start breading chicken like a professional. Find out how using a ready-made chicken breading powder can make your job easier and help you achieve the perfect result – a coating just like KFC’s – in no time.
The perfect coating for chicken
Everyone knows what the perfect coating on nuggets, strips or wings should be like – crispy, golden, and beautifully craggy. It should cling well to the meat and not fall off, even when slicing. However, not everyone knows how to achieve such a result. Problems with getting that ideal finish often stem from mistakes made during the breading process.
Mistakes during breading
Here is a list of the most common mistakes made when breading chicken in a restaurant. Check what you can improve and try out this solution in your own kitchen.
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The 4 most common mistakes made when breading in restaurants
- Incorrect order of breading stages
Mixing up the correct sequence of steps, skipping a stage or unnecessarily repeating one will significantly affect the final outcome. A coating layer that is too thin will result in meat that is too dry after frying. A coating that is too thick will cause it to separate from the meat.
- Using ingredients that are not fresh
When preparing your own coating mixture, you must ensure that all the ingredients are fresh. Pay particular attention to the eggs – never keep leftover egg-based coating for the next day.
- Using dried spices
Never use dried spices when preparing your coating. Dried spices tend to burn during frying, giving the coating not only an unappetising colour but also an unpleasant bitter taste.
- Using breadcrumbs for breading
If you want the optimal crispiness and craggy texture, while still achieving tender yet not greasy meat, do not use breadcrumbs. Breadcrumbs absorb more fat during frying, which becomes strongly noticeable both in the coating and in the meat itself. Using breadcrumbs also prevents the desired craggy effect. Restaurateurs often make breadcrumbs themselves from stale bread. This is a practice best avoided, as such breadcrumbs can turn the product sour, significantly affecting the taste of the breaded dish.
Four breading mistakes – one ready-made solution
Is there one simple solution to eliminate the risk of mistakes when breading? Yes! It’s the Holly Powder ready-made coating for chicken and fish, dedicated to professional kitchens. By using this coating, you will not only speed up and simplify your work but also ensure the consistency of the final result – essential in gastronomy. Using ready-made coating guarantees that your dish will always look and taste just as good.
What’s more, by using ready-made coating you won’t need any additional ingredients – no spices or eggs required. Another advantage of the professional coating is that each starter set includes a step-by-step breading guide created by the manufacturer. Thanks to it, anyone can effortlessly prepare perfect chicken every time.