Tuesday, March 9, 2010

General Purpose Breader and Pan Fry Method

Devised July 20, 2007; revised August 31, 2007; revised November 16, 2008 again after Paul Prudhomme's recipe for chicken fingers on his PBS TV program by addition of baking powder. The semolina gives extra crunch but can be left out.

1/4 c each unbleached wheat flour, coarse semolina, yellow corn meal, and white rice flour
1 T baking powder
1/2 T salt
1 t paprika
1 t ground pepper
1 t granulated garlic
Measure ingredients in a one-gallon sliding zipper bag. Mix well. Store in the freezer. Made initially for pan-fried soft-shell crab. Also good for fish fillets, pork chops, whole trout, chicken breast, frog legs, hamburgers, chile rellenos, etc.
Rinse food pieces and dry lightly. Place moist food items into breeder, a few at a time . Tumble to coat thoroughly. [For extra crispness, allow the food items to sit covered with breader for 10 minutes.] Knock off excess breader and place food in bubbly hot butter-oil mixture. Pan fry 2 to 3 minutes, turn and finish cooking another few minutes. A bit longer for thick pieces. Remove to a hot platter. Don't overload the pan. Cook in small batches. Note: Prudhomme added baking powder to his breader to increase crispness. In his recipe, he seasons chicken strips, dredges in flour, dips in milk/egg mixture, and then into dry breader. Fries in 350 ºF oil in skillet 7 minutes total.

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