Breading is a coating of crumbs, flour, or a batter applied to food before frying, baking, or other means of cooking. Breading helps to seal in moisture, provide texture, and give a crispy and flavorful exterior to foods like meats, vegetables, and seafood. While bread crumbs are the most common breading, flour can also be used. Using flour as breading provides some advantages as well as disadvantages compared to regular bread crumbs.
Advantages of Using Flour as Breading
There are several potential benefits to using flour instead of traditional bread crumbs for breading foods:
Gluten formation
When flour is used as a breading and is mixed with a liquid, gluten strands form. Gluten provides structure and chewiness. This can result in a firmer, less crispy coating compared to bread crumbs. The gluten development is similar to what happens in fried dough recipes like hushpuppies or beignets. For foods where a sturdy coating is desired, flour can help achieve this texture.
Adheres well when wet
Flour-based batters and doughs cling and adhere to moist foods like meats very effectively. The starches in flour mix with the meat juices to form a thick paste that creates a protective seal around the food during cooking. By contrast, dry breadcrumbs can sometimes fall off meat and vegetables during frying or baking. A flour coating stays on better.
Economical
Plain all-purpose flour is an inexpensive pantry staple. Keeping a bag of flour on hand can save money compared to buying cans or bags of breadcrumbs. Plus there are no bread heels or crumbs to let go stale. For large batch cooking, flour is likely the cheaper option for breading foods.
Versatile
Flour can be used on its own as a dry breading or mixed into batters or dough. It adheres well to foods before cooking and forms a texture ranging from light and crunchy to thick and chewy depending on the recipe. Flour is also handy for creating gluten-free breading by using rice, chickpea, or other gluten-free flour instead of wheat.
Crispness
When coated lightly, flour can produce a crispy crust on foods when fried. The dry flour coating quickly forms a barrier between the food and hot oil. As it fries, it develops bubbled layers that become crispy. Light flour coatings are ideal for getting a crunchy texture.
Disadvantages of Flour Breading
However, using flour as a breading does come with some drawbacks:
Heavy texture
Too much flour can lead to a thick, pasty coating that turns gummy or gluey during cooking. Flour-batters in particular can become heavy and overwhelm delicate foods. Achieving a light breading takes practice when using flour instead of dry crumbs.
Quick to burn
Dry flour can burn faster than breadcrumbs. It reaches an ideal golden brown quickly but goes from baked to burnt rapidly if not carefully monitored. Close attention is needed when frying or baking flour-coated foods.
Lacks flavor
Plain flour does not provide much inherent flavor or aroma by itself. Breadcrumbs can add nuttiness, richness, or hints of cheese or herbs depending on the variety. Flour coatings rely fully on any added seasonings for taste. More salt, spices, or herbs may be needed.
Gluten concerns
Wheat flour contains gluten and is not suitable for gluten-free diets or sensitivities. Substituting rice, chickpea, or other gluten-free flours can help, but may not provide the exact same texture.
Messy
Flour tends to produce more dust and mess than dry breadcrumbs. It can be challenging to evenly coat foods without leaving excess flour behind. The fine particles also get airborne easily when battering or frying foods. Overall, working with flour breading requires more cleanup.
Tips for Using Flour as Breading
Here are some tips for getting the best results when using flour for breading:
Use a light coating
Too much flour leads to a thick, heavy crust. Lightly dredge foods in flour or shake off any excess to get a thin, delicate coating that fries or bakes up crisp.
Season well
Since plain flour has little flavor of its own, add ample spices and herbs like garlic powder, paprika, oregano, basil, or black pepper to give it taste. Salt helps enhance flavors.
Combine with breadcrumbs
For a crisper, lighter coating, combine flour with fine dried breadcrumbs or panko. The flour adheres the coating while the crumbs provide crunch. Use a 1:1 ratio or play around to find an ideal blend.
Dip in egg wash first
Coat foods in egg wash or buttermilk before pressing into the flour coating. This helps the flour better adhere to the food for an even layer.
Fry quickly
Shallow fry flour-breaded foods over moderately high heat. The quick fry helps set the coating before the flour can soak up too much oil and get greasy.
Let baked goods rest
After baking flour-coated items, let them stand for 5-10 minutes out of the oven. This allows any excess moisture to evaporate for a crispier finish.
Work in batches
Breading with flour can be messy. Fry or bake foods in smaller batches to prevent things from sticking together. Continuously flouring your hands while working can also help.
What Foods Work Best with Flour Breading?
Flour makes an excellent breading for many foods. Here are some of the top choices:
Chicken
Chicken wings, tenders, cutlets, and other chicken pieces develop a deliciously crispy crust when dipped in flour before frying. The flour adheres nicely to the chicken skin. Just be sure to season the flour well.
Pork chops
Flour is ideal for dusting pork chops before pan frying or baking. The coating seals in moisture while providing a browned, textured surface. Pork takes well to the mild flavor of flour.
Fish
Flounder, tilapia, cod, and other white fish fillets work well with a basic flour coating. The light breading doesn’t overpower the fish. Fry until golden brown and crispy.
Shrimp
For frying or oven-baking, a light flour coating on shrimp forms a crunchy exterior without falling off like dry breadcrumbs might. It also absorbs any moisture released.
Squash
Summer squashes like zucchini and yellow squash along with winter varieties like butternut make tasty flour-fried fritters. The flour mixture fries up deliciously crisp.
Eggplant
Eggplant absorbs oil easily, making a flour coating helpful for frying. The flour creates a barrier against excess grease and provides a pleasing crunch.
Onion rings
Onion rings with a simple flour coating become wonderfully crisp on the outside while the onion inside remains tender. The batter adheres well to the onion slices.
Chicken fried steak
Traditional chicken fried steak is breaded in heavily seasoned flour before pan frying resulting in a crispy, savory crust. Other meats work too.
Flour Breading Recipes
Here are some tasty flour-breaded recipe ideas:
Fried Chicken
Ingredients:
– 1 cup all-purpose flour
– 1 tablespoon paprika
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne
– 1 egg
– 1 cup buttermilk
– 4 boneless, skinless chicken breasts
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together the flour, paprika, salt, pepper, garlic powder, and cayenne. In another shallow dish, beat the egg and buttermilk together.
2. Pat the chicken breasts dry. Dip each breast in the egg mixture, then press into the flour mixture to coat both sides.
3. Heat 1/2 inch oil in a skillet over medium-high heat. Fry chicken 6-8 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate.
Crispy Fish Sticks
Ingredients:
– 1 pound white fish fillets
– 1 cup flour
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon pepper
– Vegetable or canola oil for frying
Instructions:
1. Cut the fish fillets into long 1-inch wide strips. Pat dry with paper towels.
2. In a shallow bowl, mix together the flour, garlic powder, salt and pepper.
3. Dredge the fish sticks lightly in the flour mixture, coating both sides.
4. Fry in 350°F oil for 2-3 minutes per side until golden brown and fish flakes easily with a fork. Drain on a paper towel-lined plate.
Flour-Fried Squash Fritters
Ingredients:
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 1 egg, beaten
– 1/2 cup milk
– 1 1/2 cups shredded zucchini or yellow squash, drained
– Oil for frying
Instructions:
1. In a bowl, whisk together the flour, baking powder, salt and pepper. Make a well in the center.
2. Add the egg and milk to the well. Stir together until just combined, then fold in the shredded squash.
3. In a skillet, heat 1/4 inch oil over medium heat. Scoop batter by heaping tablespoons into the hot oil.
4. Fry 2-3 minutes per side until deeply golden. Drain on paper towels and enjoy warm.
Conclusion
While breadcrumbs may be more common, flour serves as an effective alternative for breading many foods before frying or baking. With some seasoning and proper technique, flour creates a deliciously crispy crust and helps seal in moisture. Fried chicken, pork chops, fish fillets, and onion rings all benefit from a light flour coating. Just be sure not to use too much flour or it can end up heavy and gluey. With the right recipe, flour can be an inexpensive, versatile, and handy option for all your breading needs.