When making fried chicken, the order in which you coat the chicken can affect the texture and flavor of the final dish. There are two main methods – dredging the chicken in flour first or dipping in egg first. Both methods work, but there are some differences to consider when deciding which to use.
Quick Answer
There is no definitive “right” way, as both egg first and flour first can produce delicious fried chicken. The main differences are:
- Flour first will result in a thicker, crunchier coating.
- Egg first will yield a thinner, crisper crust.
- Flour first absorbs less oil.
- Egg first helps the flour coating stick to the chicken better.
It comes down to personal preference. Try both methods to see which texture you prefer.
The Difference Between Egg First and Flour First
Putting the flour on the chicken first before dipping in egg is known as “dry dredging.” This method results in a thicker, crunchier crust because the flour has a chance to really adhere to the meat before the egg seals it on. The downside is that without the “glue” of the egg first, the flour coating may fall off easier.
Dipping in egg before flour is called “wet dredging.” The egg helps the flour coating stick to the chicken better. The coating will be thinner and crispier, as there is less flour layered on. However, the crust may puff up more when frying since there is extra moisture trapped underneath from the egg.
Flour First Pros
- Thicker, crunchier crust
- Allows you to really pack on the flour
- Flour has direct contact with the chicken
- Absorbs less oil than egg first
Flour First Cons
- Coating can fall off easier
- Moisture from chicken may prevent flour from sticking
- Can have flour clumps if not properly dredged
Egg First Pros
- Egg helps the flour stick to the chicken better
- Thinner, crisper crust
- Allows flour to evenly coat all surfaces
- Seals in juices and prevents moisture loss
Egg First Cons
- Can absorb more oil since liquid egg traps oil
- Coating may puff up more during frying
- Harder to achieve very thick crust
- Raw egg can drip and make things messy
Key Considerations
Here are some key factors to think about when deciding on egg or flour first:
Texture
If you prefer a shatteringly crisp, thin crust, egg first is likely the better method. The egg seals the chicken juices and prevents the crust from becoming too bready.
But for a thick, substantial crunch, applying flour directly to the chicken first allows you to pack it on generously.
Mess
Working with raw egg can get messy – it can drip off the chicken into your flour or onto your work surface. Flour first keeps things cleaner.
However, some mess can be avoided by letting excess egg drip off before dredging in flour.
Oil Absorption
Egg contains more moisture, which will cause the finished chicken to absorb a bit more oil during frying. Flour first means less oil uptake.
To minimize oil absorption, let fried chicken drain on a rack after cooking. Dry off with paper towels.
Coating Adhesion
The protein in egg helps the flour coating stick tightly to the chicken. So for the most secure crust, egg first is best.
With flour first, be sure to press the flour onto the moist chicken so it adheres initially before the egg seals it.
Uniform Coverage
Dipping in egg first allows the flour coating to evenly stick all over the chicken pieces for a uniform crust. Flour first can sometimes lead to uneven coverage.
However, you can achieve good coverage with flour first by completely packing on the flour and pressing it on firmly.
Best Practices for Each Method
To get ideal results from each technique, follow these tips:
For Flour First
- Pat chicken dry so flour sticks better
- Season flour with salt, pepper, spices for flavor
- Dredge chicken thoroughly in flour, coating all sides
- Press flour onto chicken to help it adhere
- Shake off excess flour before dipping in egg
- Let egg-coated chicken drip off before final flour coating
For Egg First
- Use whole eggs or egg whites for crispier crust
- Beat eggs lightly to make coating easier
- Let excess egg drip off before dredging in flour
- Use one hand for egg and the other for flour to avoid clumps
- Press flour firmly onto chicken to maximize adhesion
- Refrigerate chicken 20 mins after coating to help crust set
Frying and Cooking
Once you have your chicken dredged, fry it at 350-375°F until golden brown and cooked through. The thickness of the coating will impact cook time. Egg-first chicken may cook slightly faster with a thinner crust.
Fry chicken in batches to maintain oil temperature. Let drain on a wire rack or paper towels when done.
Check internal temperature with a meat thermometer to ensure chicken reaches 165°F.
Allow fried chicken to rest 5-10 minutes before serving for the juiciest meat.
Try Both Ways
When it comes down to egg first vs. flour first, there’s no right or wrong method – just personal preferences for texture. Your best bet is to experiment with both techniques.
Fry one or two pieces using each method and see which you like better. You may find you prefer flour first for drumsticks and egg first for breasts. Tailor it to the pieces being cooked.
The most important thing is making sure your oil, coating, and chicken are prepared properly. Follow the steps above for crispy, flavorful fried chicken regardless of which coating order you use.
Conclusion
Egg first and flour first dredging are both valid methods for fried chicken. Key differences include:
- Flour first has a thicker, crunchier crust
- Egg first has a thinner, crisper crust
- Flour first absorbs less oil
- Egg helps binding for a more secure crust
For the crispiest, most flavorful fried chicken, make sure to:
- Remove excess coating when dredging
- Allow chicken to rest before frying
- Fry at the proper oil temperature
- Drain fried chicken on a rack or paper towels
The ideal method comes down to personal preference. Try both egg first and flour first to see which gives you the texture you like best!