|
NW Washington | I think you need to stick to the classic three-step method of coating in breading before frying. Flour, egg, and then the crumbs. And try to keep your hands clean.
I suspect you need to deal with all the water in the eggplant, too, before trying to fry it.
https://www.chefjamie.com/collections/the-art-of-breading
https://www.allrecipes.com/recipe/22448/easy-fried-eggplant/
3/7/26 I just saw a recipe tonight in the NY Times that uses mayonnaise to stick the breading to the meat, and then it is baked instead of frying.
"These crunchy, cheesy breaded chicken breasts are baked, not fried, making for hands-off cooking and easy cleanup. Instead of relying on a typical three-part dredge — with flour, eggs and bread crumbs — this recipe uses mayonnaise to help the bread crumbs adhere to the chicken. The mayonnaise does the job beautifully, adding flavor and moisture in the process. Tossing the panko-Parmesan mixture in olive oil helps the bread crumbs brown in the oven, mimicking the crisp texture of a fried cutlet but with way less oil. Serve with a simple green salad or your favorite sauce for dipping, as these breaded chicken cutlets are essentially large-format, dinner-friendly chicken tenders."
Edited by JohnW 3/8/2026 01:06
| |
|
Low carb "breading"
