Tuesday, April 7, 2009

Tips to Help Coating Adhere

How to Help Coatings Adhere and Not Fall Off on Fried Foods (Chicken Fried Steak, Fried Pork Chops):

1.  After you flour the meat, if you have time, put them in a single layer on a rack on a baking sheet and refrigerate them for about an hour to help the coating set.  Otherwise, let them sit at room temperature for about 15 minutes before putting them into the hot oil.

2.  The oil needs to be hot enough, but not too hot, and not too cold.  When you drop the coated meat in, sort of slide them in slowly so that the oil stays up underneath the patty and immediately move them around just a tad to prevent sticking.

3.  Let them brown good on the underside before attempting to move them again - but remember don't have the heat up too high, somewhere just over medium. If you try to peek at the underside too soon, or try to turn them too soon, they might stick.

4.  Use a well-seasoned cast iron skillet, or a high quality non-stick skillet, the newer kind that is made to take high heat.  A stainless skillet will work, but know that sticking is a bigger problem with stainless.

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  1. I have stumbled on a fantastic breading. House of audtry makes a chicken breading that is just fantastic on chops as well. Hope u enjoy.

    1. House Autry has some wonderful products and I had the opportunity to try and review a few of them with a group of other bloggers. The review is here on the site! The only problem is that with most packaged products, you pay for the convenience so of course it's more expensive than mixing up a homemade breading. I treat myself on occasion but mostly I make my own. Thanks for stopping by and sharing Miki! Hope that you'll come back to visit again.

  2. I read both of the comments and thought, wow, a new breading recipe, but, alas, there was NO recipe. I am not a southerner, but, was brought up with front porches, every dinner shared with the whole family and special Sunday dinners that smelled up the whole house. I can still remember those smells some 40 yrs later. Even though I now live alone, I still cook fresh and try and make some of those same Sunday dinners, just in much smaller quantities, lol. I am always looking for a new breading idea and was disappointed I did not find one. Otherwise I love recipes and use them a lot.

    1. Hi Gloria & thanks for commenting. There are breading recipes on my website, of course, or I should say there are recipes with different breadings on them, but this is a TIP page of which I also have quite a few of those as well. Not every page on this website is a recipe! But, if you look around you'll find quite a few recipes too. If I can find the time maybe I'll go look them all up and link them in here. Thanks for the idea and for stopping by and taking the time to say hello.

  3. Aaah Dear Mary, I find myself lost reading your recipes again. I just love them and make many of them during the week. I also have your cookbooks and can't wait for more of them!

    I often find myself in a ho hum mood, wondering what to fix. I turn to your recipes for inspiration and motivation. You have never let me down.

    I also find the courage to buy different cuts of meats, knowing you will have a fool proof wonderful recipe.

    Not a single one of your recipes have been a bomb. Some we liked better than others, but all have been very tasty. I have also branched out and tried new seasonings you have recommended. The winner of all with my grandbabies, was "slap ya momma". Once the got past giggling at the name, they tried the food and found they really liked it. That says a lot for one of them is extremely picky.

    Please keep blogging, adding recipes, and publishing more books!

    Love and peace to you and yours. Merry Christmas

    Debi Chowning

  4. Hello Dear Mary,

    I am back again. Chicken Fried Steak is on the menu. I don't make it too often, but always refresh my memory with glancing at the recipe again.

    Sending you more loving,

    Debi Chowning


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