Substituting Flour for Bread Crumbs in Fried Chicken Tenders: A Comprehensive Guide
When it comes to breading chicken, many chefs and home cooks rely on traditional breadcrumbs to achieve that crispy, golden-brown exterior. But what if you want to explore alternative options, such as substituting flour for breadcrumbs? This article will delve into the process of making a delicious fried chicken mix with flour, the differences in texture and flavor, and some tips for successful breading.
The Science Behind the Breading Process
The breading process for chicken involves three main steps: coating the chicken in a dry ingredient, soaking it in a liquid, and coating it again in a dry ingredient. When using flour instead of breadcrumbs, you can achieve a similar texture but with some unique variations. Flour can provide a softer, less crispy coating, while breadcrumbs typically yield a crunchier exterior. Here’s how to use flour for breading chicken tenders:
Step-by-Step Guide to Using Flour as a Breading Ingredient
Season the Flour: Mix a batch of flour with your favorite seasonings, such as salt, pepper, garlic powder, onion powder, cayenne pepper, dried herbs, paprika, and any other flavorful additions you prefer. Add a couple of tablespoons of cornstarch and a heavy pinch of baking powder to the flour to make the crust light and crispy. Prepare the Chicken: Cut chicken breasts into strips or tenders and season them with salt, pepper, and any desired spices or herbs. Coat in Flour: Place the seasoned flour in a shallow bowl. Dust the chicken tenders with the flour, shaking off any excess. This will create an even layer of flour that will help seal in the moisture and enhance the flavor. Soak in Buttermilk (Optional): If you want to give your chicken a richer flavor, let the flour-dusted tenders soak in buttermilk for 30 minutes to a couple of hours before coating them again. Buttermilk can help tenderize the chicken and add moisture to the final product. Second Coating in Flour: After soaking or not, dredge the chicken tenders heavily in the seasoned flour, making sure to cover them well. Shake off any excess flour to prevent the coating from becoming too thick. Fry the Chicken Tenders: Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken tenders for 5-7 minutes or until the coating is golden-brown and the internal temperature reaches 165°F (75°C).Comparison: Flour vs. Bread Crumbs
Bread crumbs and flour serve different purposes in the breading process. Bread crumbs provide a crispier and crunchier coating, while flour results in a softer, more tender breaded chicken. If you're looking for a more traditional crispy coating, bread crumbs are a good choice. However, if you prefer a softer and more traditional fried chicken texture, using flour can be a fantastic option.
Other Flour Mixes and Additions
There are various flour mixtures you can use for breading chicken, some of which include cornstarch or other additives. For example, many restaurants, such as Winn Dixie, use a mix of flour and cornmeal for their fried chicken. Cornflakes are also a popular alternative and can add a unique texture and flavor to the coating.
Conclusion: Experiment and Enjoy Chicken Adventures!
Whether you choose to use flour, bread crumbs, or a combination of both, the possibilities for creating delicious fried chicken tenders are endless. Don't be afraid to experiment with different seasonings and breading methods to find your perfect taste. Happy breading and enjoy your chicken adventures!