Ready, Prep, Fry

• Apply the breading in three stages: Dust the food with flour, dip it in an egg wash, then apply a coat of breadcrumbs. Arrange the ingredients side-by-side on your counter to save time and cleanup.

Mix and Match Flours

• Flour seals the food surface and absorbs excess moisture, which lets the food steam in its own juices while the breading fries. All-purpose flour yields an effective coating. But there are several other options. Self-rising flour results in a thicker crust that is still light and crunchy. The baking powder in the flour also prevents it from absorbing too much oil when you fry the food. Add 1 teaspoon of baking powder and 1/4 teaspoon of salt to every cup of all-purpose flour to make it self-rising.

  Many breading recipes call for a blend of flours, such as an equal mix of self-rising and corn flours -- don't confuse this with corn starch. Each piece of food needs only a light dusting of flour.

Eggspert Coating

• Eggs act like glue, binding the breadcrumbs to the surface of the food. You can use egg whites alone, but the consistency of the wash is better if you use whole eggs. Beat eggs with a fork or whisk to make an egg wash.

Tale of Breadcrumbs

• Store-bought breadcrumbs are usually white-bread-based and come in seasoned and unseasoned variations. Many cooks prefer Japanese-style breadcrumbs called panko, which are coarse flakes that have an ideal texture for frying. Make your own breadcrumbs with whatever bread you have on hand or use English muffins or pita bread. Place stale or toasted fresh bread in a food processor, then pulse until the crumbs are the consistency you desire.

Savor the Flavor

• You can add flavor and even adjust the food’s appearance by adding herbs, spices and additional ingredients to the primary breading components. Some fried chicken connoisseurs add sweet paprika to the flour to intensify the warm color of the chicken. Add hot sauce to the egg wash to give fried foods some spice. Season the breadcrumbs to unify the flavors of a dish or put a spin on traditional breading. For example, if you are frying meat or vegetables for an Italian recipe, such as chicken or eggplant Parmesan, add oregano or basil to the breadcrumbs to reflect the flavor of the sauce. Also, grated Parmesan cheese mixes well with breadcrumbs to create a savory crust for vegetables, chicken and some fish.

Fried Points

• To create an extra-thick crust on larger pieces of food, apply the egg wash and breadcrumbs again after the first breadcrumb coating. Air-drying breaded food on a baking sheet or plate for 10 minutes binds the crust to the food more effectively. Shake each piece gently to remove excess breadcrumbs or seasoning, which can splatter or fall off in the pan and burn. Fry the food on medium-low to medium heat to prevent the breading from burning before the food cooks all the way through. Vegetable shortening, lard, peanut oil and canola oil are the fats most common in frying, but olive oil and soy oil are acceptable alternatives.