My New Twist on Breading

I'm not much into frying, because 'they' say it's so unhealthy .. however, I've been experimenting again lately .. and while I still won't allow myself to go overboard with frying .. I've come across a tasty alternative to the old way I was taught to coat meat.

I've done this with turkey nuggets (cut-up turkey tenderloins) and with flounder fillets .. and both came out great. I think the oil I used was a blend of Canola and Corn by Mazola.

Season the flour generously with Mrs. Dash Classic Italian and/or Garlic & Herb, and with pepper (I love pepper). Mix well with a fork.

Season the Progresso Italian flavor bread crumbs generously with pepper, and Mrs. Dash Classic Italian and/or Garlic & Herb.

Instead of using egg, I use Just 2 Good Italian Dressing (by Wish Bone, I think).

My method .. coat the meat with Italian dressing, then flour, then dressing, then breading.

Also, I found it helps if you try to keep one hand as the 'dry' hand, and the other hand as the 'wet' hand when going back and forth between the dry and wet ingredients .. this helps to minimize breading your fingers!!


Anyone have any breading twists they'd like to share???

(I've made Baked 'Fried' Chicken by using honey instead of flour and egg).

I'm not completely sold on the idea, but my mom uses pan spray to coat fish before breading. It tastes the same to me, but I haven't tried it myself.
I've also used just egg whites.

You can coat the chicken in flour without the first dunk into the Italian dressing....just wash the chicken and pat dry with paper towels. Dunk them in the seasoned flour, then into an egg wash (you could use just water or even just milk) and then into the breadcrumbs.

Baking in the oven is just as good as frying - minus the grease, of course!

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Posted by Claud2001

You can coat the chicken in flour without the first dunk into the Italian dressing....

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I've done it both ways .. but I like the first dunk into the dressing .. I feel it gives it that extra bit more of flavor.

I've tried baked 'fried' chicked by using honey as the binder .. but maybe I'll experiment with this 'italian dressing' method soon.