Coating ingredients in flour, egg and breadcrumbs is a time-honoured, effective method, but it can leave your hands — and kitchen — covered in sticky, clumpy goo. Follow this simple technique to avoid the mess.
- Arrange your ingredients from left to your right in this order: the food you want to coat in breadcrumbs (in this example, chicken fillets), then flour, then egg, then breadcrumbs. Place a clean plate at the far right.
- You will be working from left to right, using your left hand as your ‘dry’ hand and your right hand as your ‘wet’.
- Using your left (dry) hand, turn the chicken in the flour to coat both sides, then drop it into the bowl of egg.
- Using your right (wet) hand, turn the chicken to coat in the egg. Shake off the excess, then drop it into the breadcrumbs.
- Using your left (dry) hand, turn the chicken in the breadcrumbs to coat both sides. Shake off the excess breadcrumbs, then transfer the coated chicken to the clean plate.
- Repeat these steps with the remaining chicken, ensuring not to muddle up your two hands!
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