We love crispy fried food and if you are anything like us, you know that there’s nothing more sad than soggy breading on our fried chicken or pork chops. Follow these easy tips and say goodbye to soggy breading every time:
1 Bread properly.
Set up yourbeading station in a row so the process is fast and efficient. Don’t overcoat with flour, and don’t let the flour-coated meat soak too long in the egg—just dip! Even just a light dusting of flour will help the beaten egg stick to the meat while even just a little layer of egg will help glue the breadcrumbs to the meat.
2 Make sure your oil is hot enough.
Toss in a generous pinch of breadcrumbs into the pan. It should sizzle at once. No sizzle means the breading on your pork chop will soak in all that oil. Hot oil will help the breading not only turn golden brown, the heat will also steam out all the moisture from the breading.
3 Drain cooked and breaded food properly.
Set the breaded pork chop or chicken cutlet on top of a wire rack (and not on paper towels) to allow air to circulate around the meat, preventing it from steaming. The heat that made the moisture steam out of the breading while it was in the oil can make it soggy again if you’re not careful. That’s why you see racks over baking sheets at katsu restos, to keep the breading crisp yet still hot.
Tips by Trinka Gonzales in “Crazy for Katsu” were published in the March 2016 issue of Yummy magazine. Minor edits have been made by the Yummy.ph editors.