By LOUISE RHIND-TUTT
Stop Breadcrumbs From Falling Off Your Chicken With One Extra Step
To ensure your chicken breading stays intact, chill the breaded chicken for a few minutes in the fridge before frying to allow the coating to set effectively.
If you're putting the breaded chicken straight into hot oil without chilling it first, even though it may look well-coated, there's a good chance the crumbs will just slide off.
Flour and an egg wash helps the coating adhere, but it results in a wet mixture. Chilling it for 15 to 30 minutes allows the flour to absorb moisture for better adherence.
After chilling, allow the chicken to come to room temperature for 15 minutes before frying to ensure even cooking and crispiness, as frying cold chicken can lead to undercooking.