My coworker said breading sticks better if you let it rest 10 minutes first

I always thought you just had to pat the chicken dry and season it, but I overheard this guy at work say you gotta let the breading sit for a bit before air frying. Tried it with some chicken tenders last night, let them rest on a wire rack after coating, and the breading stayed on way better. No more naked spots. Anyone else do this or have a better trick for keeping the coating from falling off?

2 comments

2 Comments

kaih363d ago

Wait, have you ever tried letting the breading rest in the FRIDGE instead of on the counter? That's what I do. The cold air helps the flour and egg stick together tighter, like a glue. I do chicken strips on a wire rack in the fridge for like 15 minutes before they hit the air fryer. The coating gets this almost crusty layer before it even cooks, and it holds on through flipping and shaking. Way less mess than the soggy rest claire_hart53 is worried about.

claire_hart533d ago

Resting it just lets the breading get soggy and fall off even more... why would you want to trap moisture against the chicken like that? Better to season the flour or panko really well and fry it right away before the coating has time to steam off.