Question for LindseyGetting breadcrumb coatings to stay on the food.
Asked on 19 Jan 2019 by Azuree59
I always avoid recipes with breadcrumb coatings as I find I just end up with a mushy mesh, and when I remove from the oven half of the coating always falls off.
I always follow the recipes and instructions but it never seems to work out
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Hello,
Flour first, then coat with egg and then the crumbs.
Leaving the coated food to chill in the fridge between adding the crumb and cooking helps the crumb stay attached.
I find that dried fresh crumbs stick better that fresh.
Use a large shallow tray or baking sheet.
Line the tray. A reusable non-stick liners work best but parchment will work too.
Make sure that the coated fish / chicken etc. is placed on the lined tray with plenty of space between the portions / pieces.
A high heat will help the crumb stay in place.
Best wishes
Lindsey