Frying chicken can be a delicious way to prepare a meal, but it does require some technique to get the breading crisp and the chicken fully cooked without drying it out. One of the big questions many cooks have when breading chicken to fry is whether you should dip the chicken in egg first. There are good arguments on both sides, so let’s take a deeper look at the pros and cons of dipping chicken in egg before dredging and frying.
The Purpose of Dipping in Egg
The main reason to dip chicken pieces in egg before dredging in flour or breadcrumbs is to help the coating adhere better to the meat. The egg acts as a “glue” to hold the dry dredging on the outside of the chicken. If you don’t dip in egg first, the coating can often fall off easily while frying or when you go to eat it. The egg helps create a crispy, crunchy exterior that sticks to the chicken.
Makes Coating More Even
Dipping in egg can also help you achieve a more even, uniform coating. The egg helps the flour or breadcrumbs smoothly coat the chicken rather than clumping unevenly. This leads to a nicer presentation with each piece breaded consistently.
Adds Flavor
The egg dip adds extra flavor and richness to the coating. As the egg fries, it browns and adds an extra layer of taste. The hints of egg flavor complement the crispy texture.
Adds Color
In addition to extra flavor, the egg also contributes a golden color to the chicken coating as it fries. This can lead to a more appetizing presentation.
Potential Cons of Dipping in Egg
While using an egg dip does provide some benefits, there are a few potential downsides to consider as well:
Messy Process
The dipping process can get a little messy having to work with wet egg and dry dredging. The egg can drip off the chicken, making it tricky to achieve an even coating. It takes some practice to perfect the process.
Extra Steps
Dipping chicken pieces into egg and then flour or breadcrumbs adds extra steps compared to simply dredging dry. This can be time-consuming when cooking large batches.
Eggy Taste
While the egg adds richness, the flavor is not always desirable. Some people do not like a prominent egg taste on their fried chicken. Too much egg dip can make it taste overly eggy.
Soggy Coating
If the chicken sits too long after dipping in egg before frying, the coating can become soggy and fail to get crispy. The key is to fry immediately after dredging to prevent this.
Alternatives to Dipping in Egg
If you want to avoid using egg but still end up with a crispy breaded coating, there are a few alternatives to try:
Dairy-Based Dips
Substitute the egg dip with milk, buttermilk, yogurt or cream. These dairy products serve a similar function in helping the coating stick.
Mayonnaise or Salad Dressing
Mayonnaise or vinaigrette salad dressings work well for clinging dry breadcrumbs or flavorful panko to chicken. Mustard can also act as a binder.
Pulse in Food Processor
Place the flour and chicken pieces directly into a food processor. Pulse to finely grind some of the flour onto the chicken before dredging in the remaining dry mix.
Skip Breadcrumbs
Fry in just seasoned flour without breadcrumbs. The flour will still cling and become crispy, just with a lighter coating.
Best Practices for Dipping in Egg
If you do opt to use egg for your fried chicken breading, follow these tips:
- Use cold eggs straight from the fridge. Warm eggs are runnier and will drip more.
- Beat eggs lightly before dipping chicken to incorporate some air.
- Dip chicken immediately into flour after removing from egg to prevent dripping.
- Let excess egg drip off before dredging to prevent gummy flour.
- Add a splash of water or milk to the egg to thin it slightly.
- Set up your workspace with egg and flour bowls positioned close together.
Breadcrumb Options for Chicken
There are many possibilities when it comes to what type of coating to use on fried chicken. Here are some of the most popular choices:
| Breading | Description | Benefits |
|---|---|---|
| Flour | All-purpose or cornstarch flour | Simple and always on hand. Crisps up nicely. |
| Breadcrumbs | Dried breadcrumbs or fresh crumbs made from bread | Provides texture and soaks up chicken juices. |
| Panko | Japanese-style flaky breadcrumbs | Extra crunchy and crispy texture. |
| Cornmeal | Whole grain cornmeal | Hearty crunch and corny flavor. |
| Cracker Meal | Ground saltine or buttery crackers | Toasted, buttery flavor. |
Experiment with different coatings to see which gives you the flavor and texture you most prefer.
Frying Chicken Basics
However you choose to bread your chicken, frying it correctly is key to getting the ideal crisp exterior while keeping the meat moist and juicy. Follow these fundamental frying tips:
Use a Thermometer
Invest in a deep fry or candy thermometer to accurately regulate your oil temperature. Maintain it between 325-375°F for best results.
Don’t Overcrowd
Fry chicken pieces in batches without overcrowding the pan. Too many pieces lower the temp and prevent even browning.
Let Oil Reheat Between Batches
Bring the oil back up to temp before frying the next batch. This prevents greasy chicken.
Fry Until Golden Brown
Fry chicken for 12-15 minutes until the coating is crispy and golden brown, not pale or blonde. Test doneness with a meat thermometer if needed.
Drain on Wire Rack
Remove chicken from oil and let excess drain off on a wire rack rather than paper towels for optimal crispness.
Conclusion
Dipping chicken in egg before breading for fried chicken is an extra step worth taking. The egg helps the coating stick better and fry up crispier with added richness of flavor and color. Just be sure not to overdo the egg which can make the breading gummy. Follow best practices for dipping and frying to enjoy perfectly breaded and fried chicken every time. Experiment with different dry dredging options beyond basic flour or breadcrumbs to find your favorite crunchy coating.