Chef Forum banner

Gummy coated chicken

1K views 4 replies 5 participants last post by  leeniek 
#1 ·
Tried a traditional (seasoned flour/eggwash/coating) chicken tender recipe using fresh, pulverized tortilla chips as the coating. Baked in convection oven at 350 degrees. Finished pieces looked great, but coating was gummy and chewy. Also, had to hold for service in hot box and this just made matters worse. Comments to get a crustier finish without frying?
 
#4 ·
racks in your hotel pan to elevate the chicken and give it even heat flow instead of sitting in cooking juices? just a shot
 
#5 ·
When you hold it in your hotel pan can you hold it under heat lamps with no lid? That might help with the texture. Searing them first would help as would using a different type of coating.
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top