Getting breading to stick properly when cooking in an air fryer can be tricky. Unlike deep frying, the air frying process doesn’t allow food to be submerged in oil, which helps adhere breading. However, with a few simple tricks, you can get crispy, crunchy breading that sticks perfectly every time you air fry.
Use Buttermilk or Eggs
The first step to getting breading to adhere is making sure your protein is properly coated before breading. Give your protein a dip in buttermilk or beaten eggs before coating in breadcrumbs. The buttermilk or egg coating helps the breading stick to the food. Allow excess buttermilk or egg to drip off before transferring to the breadcrumbs. You want the surface lightly coated but not overly wet.
Tip for Chicken
For chicken, many people swear by using pickle juice instead of buttermilk or egg. Pickle juice works the same way, providing an acidic coating for the breading to cling to. The vinegary flavor also gives a tasty boost to fried chicken flavor.
Use the Right Breading
The type of breading you use also makes a difference. Dry breadcrumbs often fall off easier when air frying compared to panko breadcrumbs or crushed crackers. Panko breadcrumbs are made from bread without crusts, creating light, crispy crumbs that hold better to foods. Crushed saltine crackers or crushed corn flakes also make excellent air fryer breadings. The coarse, crunchy textures help the coating adhere.
Breading Tips
- Use Japanese panko breadcrumbs for the craggy texture that clings best.
- Crush saltines, Ritz crackers, corn flakes or bread slices into coarse crumbs.
- For extra crunch, use a combo of panko and crushed crackers.
- Season your breadcrumbs with spices, garlic powder, Parmesan, etc for more flavor.
Add a “Glue” Ingredient
For added insurance that your breading sticks, you can add a sticky ingredient to help it adhere. Ingredients like mayonnaise, mustard or salad dressing work great as “glue” for breading. Brush a thin layer over your protein before dredging in the breadcrumb mixture. The oil and vinegar in these glue ingredients further help the breading grab hold and form a crunchy crust.
Breading “Glue” Ideas
- Mayonnaise
- Yellow mustard
- Dijon mustard
- Ranch dressing
- Blue cheese dressing
- Honey mustard dressing
- Barbecue sauce
Use a Breading Station
Set up a proper breading station to make the process easier and keep the breading where it belongs. This includes 3 shallow dishes or pie pans next to each other:
- Dish 1: Flour seasoned with salt and pepper
- Dish 2: Beaten eggs or buttermilk
- Dish 3: Breadcrumb mixture
The step-by-step process helps prevent big clumps of breading and gives an even, crispy coating. Dredge protein pieces in flour first, dip in egg/buttermilk, allow excess to drip off, then place in breadcrumbs. Use one hand for the wet dip and the other for the dry dredge to keep things tidy.
Let it Rest
After breading your protein, place it on a baking sheet or tray and allow it to rest 5-10 minutes before air frying. Letting it rest helps “set” the breading so it further adheres to the surface. This helps ensure it stays crispy and attached during cooking.
Spray Oil Lightly
Right before placing your breaded protein in the air fryer basket, give it a light spray of oil. A light mist of vegetable, canola, olive oil or non-stick cooking spray helps crisp and brown the breading. Just a light coat is all you need. Too much oil causes dripping and breading to loosen.
Cook at High Heat
Cranking up the heat helps breading get crispy and brown faster. Air fry between 380-400°F if your model allows. The high heat sets the breading quickly for a crunchy crust before the interior overcooks. Let any excess oil drain off for the first few minutes before continuing cooking.
Don’t Overcrowd
Just like other air frying, breading gets crispier when the air fryer basket isn’t overpacked. Leave space between each piece so air circulates completely around. Overcrowding causes steam buildup which leads to soggy spots.
Check for Doneness
A toothpick inserted into the center is a good way to check if your breaded item is cooked through. The juices should run clear with no raw wetness if fully cooked. Also check that the breading feels crispy all over and has browned nicely. Flip or rotate items midway through cooking to evenly brown.
Let Rest Before Eating
As hard as it may be, let your freshly air fried breaded treats rest 2-3 minutes before digging in. Letting them rest allows the steam to distribute evenly through the food. Sinking your teeth in immediately may cause the breading to loosen or get soggy in spots.
Troubleshooting Tips
If you still have issues with breading not sticking when air frying, here are some tips to troubleshoot:
- Use smaller pieces to increase surface area for breading to stick to.
- Press breading gently into buttermilk or glue so it adheres better.
- Double bread for extra adherence. Dip in breadcrumbs twice.
- Try coarser breadcrumbs rather than fine, dry breadcrumbs.
- Brush away any bald spots and re-baste with glue ingredient to patch.
- If breading falls off, press back into place once food is cooked through.
Conclusion
Sticking to these simple tricks will help you get perfectly crispy, crunchy breaded results from your air fryer. Taking the time to adhere the breading properly before cooking is crucial. Breadcrumbs that stay in place will cook up much crispier with little mess in the basket. Follow the guidance on breading ingredients, coating techniques, and air frying methods for success.