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During freshman exploratory, one of the most popular activities that every student gets to experience, is breading up chicken fingers. This is called standard breading procedure and usually more than half of the students raises their hands when asked if they have ever done anything like this before at home. Students each get a chance to coat chicken tenders in flour, dip in egg wash, and then coat with bread crumbs. As a little treat we fry them up later and taste. Who can blame them for loving it!
During freshman exploratory, one of the most popular activities that every student gets to experience, is breading up chicken fingers. This is called standard breading procedure and usually more than half of the students raises their hands when asked if they have ever done anything like this before at home. Students each get a chance to coat chicken tenders in flour, dip in egg wash, and then coat with bread crumbs. As a little treat we fry them up later and taste. Who can blame them for loving it!
This is a different recipe altogether. Though we often use classic standard breading.... for tenders, for the arancini, for breading eggplant or cutlets for parmesans, true southern fried chicken uses a related technique, one that does not use bread crumbs. You have probably tried fried chicken that has those little nuggets of batter, the crunchy bits, and that is probably from a moistened dredge that is the foundation of the technique. First the chicken is marinated overnight in a salty buttermilk brine to season it throughout as well as tenderize it. Then a mixture of flour, a little corn starch, and seasonings is prepared. Some of the buttermilk brine is incorporated into the dredge to give it a little texture and then the chicken is simple tossed to coat and then fried. Ours follows this same principal. Anyways....who doesn't love fried food?
This is a different recipe altogether. Though we often use classic standard breading.... for tenders, for the arancini, for breading eggplant or cutlets for parmesans, true southern fried chicken uses a related technique, one that does not use bread crumbs. You have probably tried fried chicken that has those little nuggets of batter, the crunchy bits, and that is probably from a moistened dredge that is the foundation of the technique. First the chicken is marinated overnight in a salty buttermilk brine to season it throughout as well as tenderize it. Then a mixture of flour, a little corn starch, and seasonings is prepared. Some of the buttermilk brine is incorporated into the dredge to give it a little texture and then the chicken is simple tossed to coat and then fried. Ours follows this same principal. Anyways....who doesn't love fried food?
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