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Buttermilk or yogurt are commonly used for chicken and act as a tenderizer. Eggs are sometimes mixed with milk or water. Rice flour or refined starches like cornstarch can be used instead of wheat flour. Seasoning is applied either directly to the food before coating or it is mixed into the flour.Ī 3-stage breading process for pan-frying or deep-frying, begins by dredging the item in wheat flour, dipping in an egg mixture (known as an eggwash), and coating it with bread crumbs. Dredging is a simple process of coating a product with flour. Coating foods helps retain moisture while preventing foods from sticking to the pan. It has not been tested for home use.Fried and sautéed foods are often coated to enhance their texture, taste, and appearance. This recipe was provided by a chef, restaurant or culinary professional. Allow the chicken to cool enough to handle, about 5 minutes, then serve.įor the marinade, Gallatoire's uses a Creole seasoning made up of a secret blend of paprika, black pepper, dried oregano, dried parsley, garlic powder, onion powder, dried thyme and cayenne pepper, but you can use your favorite store-bought blend. Remove the chicken from the oil with a slotted spoon or tongs to a paper-towel-lined plate and season with some salt. The smaller pieces might cook faster than the larger ones. Cook until the chicken begins to float in the oil, 12 to 15 minutes. Monitor the temperature of the oil while cooking to make sure the temperature doesn't drop too low when you add the chicken or spike too high. Shake off the excess flour and place the chicken skin-side down in the hot oil. Remove the chicken from the egg wash and dredge it in the flour a second time.

Sprinkle the chicken with salt and pepper and dredge it in the flour, and then shake off the excess. Place the flour in a separate large mixing bowl.

In a large mixing bowl, combine the egg yolks and milk to make an egg wash. Heat the oil in a large, heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Mix the Creole seasoning into the ice water and add in the chicken.