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Bound Bread Crumb Or Cracker Coating

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Bound Bread Crumb Or Cracker Coating

Cuisine:World

Course:Other

20m prep 0s cook 20m ready

A step-by-step guide to creating a bound bread crumb or cracker coating for fried foods. It covers two methods: a thin batter dip and a traditional flour, egg, and crumb dredge. Both ensure a crisp, even coating that adheres well during frying.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 cup all-purpose flour
  • 1 ¼ cups water
  • 1
    • 1 cup dry bread crumbs, panko, or finely crushed cornflakes or crackers
    • 1 teaspoon salt
    • ½ teaspoon black pepper or ½ teaspoon sweet paprika
    • 1 cup dry bread crumbs, panko, or finely crushed cornflakes or crackers
    • 3 tablespoons grated Parmesan or Romano
    • 1 teaspoon minced fresh herbs (such as thyme, basil, chives, savory, or tarragon) or ½ teaspoon dried, or a pinch of minced rosemary
    Sub-recipe steps
    1. Mix together: 1 cup dry bread crumbs, panko, or finely crushed cornflakes or crackers; 1 teaspoon salt; ½ teaspoon black pepper or ½ teaspoon sweet paprika
    2. Mix together: 1 cup dry bread crumbs, panko, or finely crushed cornflakes or crackers; 3 tablespoons grated Parmesan or Romano; 1 teaspoon minced fresh herbs (such as thyme, basil, chives, savory, or tarragon) or ½ teaspoon dried, or a pinch of minced rosemary
  • 1 cup flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large egg, slightly beaten
  • 1 tablespoon water or milk
  • 1
    • 1 cup dry bread crumbs, panko, or finely crushed cornflakes or crackers
    • 1 teaspoon salt
    • ½ teaspoon black pepper or ½ teaspoon sweet paprika
    • 1 cup dry bread crumbs, panko, or finely crushed cornflakes or crackers
    • 3 tablespoons grated Parmesan or Romano
    • 1 teaspoon minced fresh herbs (such as thyme, basil, chives, savory, or tarragon) or ½ teaspoon dried, or a pinch of minced rosemary
    Sub-recipe steps
    1. Mix together: 1 cup dry bread crumbs, panko, or finely crushed cornflakes or crackers; 1 teaspoon salt; ½ teaspoon black pepper or ½ teaspoon sweet paprika
    2. Mix together: 1 cup dry bread crumbs, panko, or finely crushed cornflakes or crackers; 3 tablespoons grated Parmesan or Romano; 1 teaspoon minced fresh herbs (such as thyme, basil, chives, savory, or tarragon) or ½ teaspoon dried, or a pinch of minced rosemary

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 cup all-purpose flour
  • 1 ¼ cups water
  • 1 1 ½ cups Seasoned Crumbs
  • 1 cup flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large egg, slightly beaten
  • 1 tablespoon water or milk
  • 1 1 ½ cups Seasoned Crumbs or other crumbs

Let's Cook

  1. Step 1.

    Pat the food dry. Whisk together in a shallow bowl: 1 cup all-purpose flour; 1 ¼ cups water

  2. Step 2.

    Mix in a second shallow bowl: 1 ½ cups Seasoned Crumbs

  3. Step 3.

    Dip each piece of food to be fried in the thin batter, then place the food in the crumbs. See that the crumbs adhere evenly to all the edges of the food as well as to its larger surfaces. If you see any vacant places, sprinkle a few crumbs onto them. Pat on any loose crumbs that might fall off and brown too rapidly, thus discoloring the frying fat. Place on a rack set over a rimmed baking sheet to dry for at least 20 minutes before frying (refrigerating for at least 1 hour and up to overnight will produce better results).

  4. Step 4.

    Pat the food dry. Have ready a shallow bowl of: 1 cup flour; 1 teaspoon salt; ½ teaspoon black pepper

  5. Step 5.

    Combine in a second shallow bowl: 1 large egg, slightly beaten; 1 tablespoon water or milk

  6. Step 6.

    Stir together. Place in a third bowl: 1 ½ cups Seasoned Crumbs or other crumbs

  7. Step 7.

    Dredge each piece of food in the flour: Toss it lightly from one palm to the other, patting it gently all over, and shake off any excess flour, as shown. Then, slide the flour-coated food through the egg mixture, making sure the entire surface is coated; allow any excess moisture to drip off. Place the food in the crumbs. See that the crumbs adhere evenly to all the edges of the food as well as to its larger surfaces. If you see any vacant places, sprinkle a few crumbs onto them. Pat on any loose crumbs that might fall off and brown too rapidly, thus discoloring the frying fat. Place on a rack set over a rimmed baking sheet to dry for at least 20 minutes before frying (refrigerating for at least 1 hour and up to overnight will produce better results).

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