The traditional three-step breading process for fried chicken (flour, egg, breadcrumbs) is a staple for a reason: it works. But a streamlined two-step method offers better results with less waste and cleanup. This simple tweak, inspired by America’s Test Kitchen, delivers consistently crispy coatings while cutting down on mess and wasted ingredients.
The Problem with Three Steps
The conventional method requires three separate dishes for flour, beaten eggs, and breadcrumbs. This often leads to leftover egg and flour being discarded, as they mix and become unusable after a few pieces of chicken are coated. The process is also messier, leaving hands sticky and requiring more thorough cleaning.
The Two-Step Solution: A Smarter “Glue”
Instead of separate flour and egg dips, the key is to combine a small amount of flour directly into the egg. Whisking just one tablespoon of flour into a single egg creates a smooth, effective coating agent. This “glue” stretches further than separate dips, minimizing waste and simplifying cleanup.
How to Coat Chicken the Better Way
- Make the “glue”: Whisk 1 large egg with 1 tablespoon of all-purpose flour until smooth. This should be enough for roughly four chicken cutlets.
- Bread the chicken: Place breadcrumbs in a separate dish. Dip each piece of chicken into the egg mixture, letting excess drip off. Then, coat thoroughly in breadcrumbs, flipping to ensure even coverage.
Scaling and Seasoning
- Adjust the egg-flour ratio as needed: larger batches will require more “glue.”
- For added flavor, incorporate spices directly into the egg-flour mixture. This ensures consistent seasoning across the entire coating.
- This technique isn’t limited to chicken. It works exceptionally well for pork chops, fish, or even vegetable fritters like zucchini fries.
The two-step method isn’t just about convenience; it’s about maximizing flavor and texture while minimizing waste. The concentrated “glue” creates a tighter bond with the breadcrumbs, resulting in a superior crispy coating.
