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Fried Chicken...dip and cook or dip and wait?

post #1 of 8
1/26/07 at 10:18pm
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I credit Alton Brown for first teaching me how to pan fry chicken. Thanks Alton! I vaguely remember him stressing the importance in dipping the chicken in flour and then NOT letting it sit for too long before frying.

But I have recently heard of dipping the chicken in flour and then deliberately letting it sit for a few minutes to "goo up" for a better flavor/texture.

Can anyone explain which is a better technique and why?
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post #2 of 8
1/27/07 at 9:38am
I wouldn't let it sit for too long because that flour will turn into paste after a certain time...then it'll just be nasty after you fry it.
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post #3 of 8
1/27/07 at 10:09am
Don't let it sit too long, but I dip mine and then let it sit a minute or 2. I find it makes the crust hold better that way. But as Blade said don't let it sit too long or it will get too moist.
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post #4 of 8
1/27/07 at 3:18pm
I don't do much deep frying but it sounds like Blade & Pete are offering good advice.

Where I find holding the protien after coating to be a big help is when I'm pan frying breaded meat like chicken for example. I dust it lightly in flour, dip it in the egg wash and then the bread crumbs. I set it on a rack for about 15 minutes before cooking it. I find that prevents the crispy coating from falling off as the meat is handled when I am flipping it over and/or removing it from the pan.

Jock
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post #5 of 8
1/27/07 at 5:10pm
You can't have fried chicken without cream gravy!
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post #6 of 8
1/27/07 at 5:21pm
I saw that episode of Good Eats as well, and I think he emphasized letting the flour sit on the chicken for a few minutes before dipping in egg, and then once you have done the final coating, go straight to the cooking.
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post #7 of 8
1/30/07 at 7:12am
At school we always dipped it and let it sit for awhile to get the "goo". It always turned out great. Unless you let it sit way too long.
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post #8 of 8
1/30/07 at 7:39am
I've always let it rest for up to 5 minutes. I've never had it go bad on me.
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