[Sca-cooks] batter breads

[Johnna Holloway]

But for frying chicken you can use seasoned flour.

http://www.shaboomskitchen.com/archives/fowl/dlfriedchick.html

The wikipedia article tries to explain it all
http://en.wikipedia.org/wiki/Fried_chicken

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Johnnae

On Apr 6, 2010, at 9:49 AM, Ian Kusz wrote:

> I tried my hand, recently, at breaded chicken.  What would you  
> recommend for
> that?
>
> On Sun, Apr 4, 2010 at 10:29 AM, Phil Troy / G. Tacitus Adamantius <
> adamantius1 at verizon.net> wrote:
>>
>> And I can't stress enough the difference the right breadcrumbs can  
>> make,
>> depending on their intended use. High-gluten crumbs from French or  
>> Italian
>> bread are much better for bulking, lightening, enriching and  
>> smoothing the
>> texture of things like meat balls or loaves, while lower-gluten,  
>> stodgier
>> breads (such as your basic white Pullman loaf) may be better for  
>> thickening
>> sauces.
>>
>> Adamantius