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When deep frying fish or chicken should I dredge it in flour then batter or batter then flour so it won't stick to the fryer basket and come out perfectly ?


Asked by wandaluv at 7:47 PM on Apr. 13, 2009 in Food & Drink

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Answers (3)
  • flour then batter. to keep it from sticking use tongs to put the chicken in the fryer 1 piece at a time and do it slow so it has a chance to "crust up" before falling to the bottom of the fryer. I hopethis makes sense.

    Answer by chefjen at 8:07 PM on Apr. 13, 2009

  • I've only heard of dredging it in egg then flour or flour, egg, then batter

    Answer by Anonymous at 7:50 PM on Apr. 13, 2009

  • I have seen flour/dry, egg and then flour/dry again. I think it depends on who is cooking it. There are so many different ways to make fried chicken.

    Answer by tyfry7496 at 10:10 PM on Apr. 13, 2009