How do you bread poultry?

Breading Poultry: A Step-by-Step Guide

Breading poultry is a classic technique that adds a crispy, flavorful crust to your chicken, turkey, or duck. Here's a step-by-step guide to achieving that perfect golden brown finish:

1. Prepare Your Poultry:

* Dry Thoroughly: Pat your poultry dry with paper towels. This will ensure the breading adheres properly.

* Season: Season the poultry with salt, pepper, and any other desired spices.

* Cut Into Pieces (optional): For smaller pieces, cut the poultry into drumsticks, thighs, breasts, or tenders.

2. Set Up Your Breadcrumb Station:

* Three Bowls: Have three shallow bowls ready.

* Bowl 1: Flour: Fill the first bowl with all-purpose flour.

* Bowl 2: Egg Wash: Whisk together eggs and a splash of milk or water in the second bowl.

* Bowl 3: Breadcrumbs: Fill the third bowl with breadcrumbs (panko, Italian-style, or your preferred type). You can also add herbs, spices, or grated cheese to the breadcrumbs for extra flavor.

3. Bread Your Poultry:

* Dredge in Flour: Coat the poultry pieces generously in flour, shaking off any excess.

* Dip in Egg Wash: Dip each piece into the egg wash, making sure it's fully coated.

* Coat with Breadcrumbs: Gently press the coated poultry into the breadcrumbs, ensuring all surfaces are covered.

4. Fry, Bake, or Pan-Sear:

* Frying: Heat oil in a skillet over medium-high heat. Fry the breaded poultry until golden brown and cooked through, about 5-7 minutes per side.

* Baking: Preheat oven to 400°F (200°C). Place breaded poultry on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through.

* Pan-Searing: Heat oil in a skillet over medium-high heat. Pan-sear the breaded poultry for 3-4 minutes per side, until golden brown and cooked through.

Tips for Success:

* Keep Breadcrumbs Dry: If your breadcrumbs become soggy, you can refresh them by toasting them in a dry skillet for a few minutes.

* Don't Overcrowd the Pan: Allow space between the pieces of poultry to ensure they brown evenly.

* Cook to Proper Temperature: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for poultry breasts, and 180°F (82°C) for thighs and drumsticks.

Enjoy your crispy, delicious breaded poultry!