Need help with 'glue' for oven fried chicken...

12 years ago

My granddaughters are coming to spend the night, so I thought it would be fun to make oven fried chicken legs for dinner. I've got plenty of crumby things, so that's not my dilemma. My question is about the "glue" that keeps the crumbs on the chicken.

When I normally make breaded and baked fish or chicken breasts,I smear a mixture of mayonnaise and flavoring on the meat before pressing on the crumb mixture. For tonight I'd like to bread the entire chicken leg. So what's the best "glue"? Beaten whole egg? Egg white? Milk or cream? Mayo?

I plan on baking the chicken legs on a jelly roll pan. I'm concerned that the bottoms would get greasy/mushy rather than crispy. So which "glue" would be best? Also, I could bake the legs either on non-stick foil or parchment paper. Which of these would work better?

Thanks for your help.

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Comments (11)

Jasdip
12 years ago
A lot of recipes use buttermilk, and I'm wondering if that helps the crumbs adhere better.

Since you're baking them in the oven right from the start, I'd baking them on a baking rack over the cookie sheet.

Sounds like fun Shambo!
trixietx
12 years ago
I did this a couple of days ago and used a whole egg, beaten. I have also used cream, but I like the egg better.
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My mother did an egg soak then shook in seasoned flour in a paper bad, and usually used an electric skillet to fry it in. Technically, her fried chicken was flawless, but I like a thicker and crisper coating better. What I remember most is having a drumstick in my camp lunch and the inevitable yellowjackets. My father gave me egg salad sandwiches--no yellowjackets! Maybe they were anti-mayonnaise. ;) If I find some proper frying sized chickens, I want to give it a go. Thanks to Linda and Dave for identifying the lack of flour first as a likely reason for the coating to fall off, as well as the potential temperature issues. That's what the electric skillet is good for, after all. I have a little square one that was a barely used hand-me-down from someone. I've gotten pretty good at judging the oil temperature by looks for fritters, but that's a whole different subject, so thank-you for reminding me. I think I know where it is... Thanks too, to everyone, for all the tips and comments. Very helpful!
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lindac
12 years ago
flour first, then dip into beaten egg with a little milk or buttermilk added....then into the crumbs.
I did that this week, but used crushed seasoned corn flakes.
I used salt and pepper in the egg buttermilk mix and seasoned the crumbs with garlic powder, chili powder and dry parsley.
I just laid the chicken on the foil and baked at 375 for about 30 minutes.....they were HUGE chicken breasts...bone in.
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grainlady_ks
12 years ago
To help breading adhere better to food let the coated food sit on a rack for 10-15 minutes before cooking it. If you use an egg batter, the rest will allow the egg to dry a bit, which will help it stick. I like to use a mayo/mustard mixture on well-dried skinless chicken breast, then roll in crushed (homemade) potato chips. ;-) -Grainlady
ruthanna_gw
12 years ago
I usually use evaporated skim milk and then let the pieces set for about 15 minutes before puttting it into the oven.
bulldinkie
12 years ago
I too do the 3 if your gonna bread do alot...I do flour,egg,with little buttermilk then dip in crushed rice crispies,I add paprika a little salt mmmmaking me hungry,I do sometimes soak chicken in buttermilk about an hour before or earlier in the day.
Tiffany, purpleinopp Z8b Opp, AL
12 years ago
I usually do this on a roasting pan so excess grease can drip away. However, considering we like ranch dressing for the "glue" that may be pointless! Absolutely yummy, tho!
shambo
Original Author
12 years ago
Thanks for all the ideas. I ended up using the flour, egg wash, & crumb technique. I ground up some egg & onion matzo crackers for the crumbs -- very low in sodium. I let the breaded drumsticks rest on a rack for about 20 minutes before placing them on a baking sheet. I used parchment paper so they wouldn't stick to the pan. I wish I had a rack that would fit inside my baking sheet. I think that would have kept the bottoms crisper. But all in all, it was a good meal with enough left over for lunch the next day. Thanks again.
annie1992
12 years ago
Shambo, it sounds good and I'll bet they liked them anyway.

I do have a baking rack that fits perfectly into a half sheet baking pan with sides, and that helps keep the chicken up out of the grease.

My grandkids like the chicken when it's dipped into buttermilk and then rolled in crushed Ranch flavored Doritos. I'd prefer mine just baked with no coating at all but the kids like me to remove the skin and bake it with the coating.

Annie
momto4kids
12 years ago
Shambo,
I know I'm a week late, but I got a tip...I thought it was from Lindac here...to do it exactly as she just described above...but FIRST...dry off the meat with a paper towel.

If I've had the presence of mind, I usually soak the chicken (or pork) in milk (or buttermilk) and seasonings. When I'm ready to cook, I dump it all into a colander to drain. Then piece-by-piece, I pick one up, dry it off with a paper towel, then flour, egg dip, crumbs and set it on a greased rack over a cookie sheet for oven "frying." It's more labor intensive, but it keeps the coating on the chicken!! It works!
shambo
Original Author
12 years ago
After my experiment, I decided I absolutely needed racks that fit into my baking pans. So I ordered some for next time.

Need help with 'glue' for oven fried chicken...

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Jasdip

trixietx

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Need help with 'glue' for oven fried chicken...

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