Get the Crispiest Chicken Ever With This This Simple Chef-Approved Hack
Ever wish you could learn the secrets of a restaurant chef to make the best dishes possible? Well, when it comes to breading your chicken like a pro, you’re in luck: One chef shared his secret to making the crispiest chicken ever.
This tip comes from Mike (@stoveandgarden), a longtime chef who gives TikTok users the inside scoop on all of the different hacks he’s learned over the years from working in restaurants. He shared a quick one on how to make sure your breaded chicken turns out extra crispy every single time, whether it’s baked in the oven or fried on the stovetop.
This was a tip that a surprising number of people didn’t already know about. When making your bread mixture to dredge poultry in, you need to separate your ingredients into three different bowls: One that contains flour, one than contains an egg wash, and one that contains the breadcrumbs of your choice. Often, people will coat their poultry in their egg wash first, before flouring it and dumping it in their breadcrumbs.
Instead, Mike says the best way to do it is to coat your chicken in the flour first before submerging it in your egg mixture and then packing on the breadcrumbs. Not only does the flour add more crumbly, crispy bits after your breaded chicken is done cooking, but it also gives your egg wash and your breadcrumbs something to stick to, meaning your poultry is more evenly coated overall. So simple, right?
There’s a reason why restaurants use this trick for their own chicken: It really works!
When I tried it out for myself, the breading had no issues sticking to the egg wash mixture, and I didn’t have any pieces fall away as I tried to cut it at the dinner table. What’s not to love?
