Keeping the breading from falling off fried chicken that has been soaked in buttermilk can be tricky, but there are a few simple tricks you can use to help the breading adhere better:
Use Flour Before Breading
After soaking the chicken in buttermilk, drain off any excess and then coat the chicken pieces in flour first before moving onto the breadcrumb mixture. The flour helps act as a binder and glue to hold the breadcrumbs in place. Make sure to shake off any excess flour before breading.
Allow Buttermilk to Adhere
Don’t bread the chicken immediately after taking it out of the buttermilk. Let it sit for 5-10 minutes first so the buttermilk has time to really cling to the chicken. This helps the breading stick better later on.
Press Breadcrumbs In
Don’t just toss or lightly coat the chicken in the breadcrumbs. Really press the breadcrumbs into the chicken to adhere. Use your hands to pack the breading on tightly.
Use Egg Wash
For extra sticking power, consider using an egg wash before breading. After draining the excess buttermilk, dip the chicken pieces in beaten egg and then transfer to the breadcrumbs. The egg wash acts like “glue.”
Choose Appropriate Breadcrumbs
Really fine, dry breadcrumbs can have a harder time adhering. Opt for panko breadcrumbs or larger style crumbs to hold better. Just avoid excessively large crumbs.
Let Sit After Breading
Just like after buttermilk, let the breaded chicken pieces sit for 5-10 minutes before frying. This helps the breading further adhere to the chicken.
Fry at Right Temperature
Frying at too low of a temperature can cause the breading to separate and slide off. Heat your oil to 325-350°F for best results.
Don’t Overcrowd Pan
Frying too many pieces at once causes the temperature to drop too much. Fry chicken in batches, being careful not to overcrowd the pan.
Blot Oil Before Serving
After frying, let chicken drain briefly on a wire rack or paper towels. Gently blot with more paper towels to soak up any excess grease.
Check Buttermilk Freshness
Make sure your buttermilk hasn’t expired and curdled. Old buttermilk won’t properly cling to the chicken.
Conclusion
Following these simple tips will help your fried chicken turn out crispy, crunchy, and flavorful every time. The keys are taking the time to let the chicken properly adhere at each stage, using an egg wash or flour to assist sticking, and frying at the ideal temperature. With the right technique, you’ll have beautiful fried chicken with breading that stays put with each tasty bite.