Chook Me!

How to make buttermilk coating stick to chicken?

Theres a restaurant near us that makes great chicken strips and we recently found a recipe to make it. It involves dipping the chicken strips into buttermilk and flour, letting them sit, and then deep frying them. The only problem is the chicken strips are so smooth that the coating just slides right off of them when you eat them. Any ideas on how to keep the coating on the chicken? Would anyone know if tenderizing the chicken a bit would make it less smooth so it would stick better?

Public Comments

1. Eggs
2. soak the chicken in the buttermilk than in egg then coat with your coating. or after the buttermilk soak, dip in flour, the buttermilk or egg, then your coating.
3. Double dip them, They butter milk is there to help give the flour something to stick to.
4. You could try coating them lightly in flour first, then do the buttermilk and flour.
5. Use Bisquick instead of flour and pat the chicken dry with a paper towel before you dip them into the buttermilk. YUMMY!!!!!!!!!!!! Dont forget the Ranch dressing for dipping!
6. Its as easy as dredging your chicken in flour first (lightly) and then proceeding with the batter. The flour should help it adhere. As far as the tenderizing, that may help a little, but that really shouldn't be necessary. Good luck!!
7. Dip in flour first, then the buttermilk, the your outer coating. Put on a cookie cooling rack over a cookie sheet and REFRIGERATE for 30 minutes! The refrigeration helps the coating to 'set-up' and adhere better to the chicken.
8. ok whisk and egg coat the chicken with it then into flour then in the buttermilk batter
9. http://elise.com/recipes/archives/002033buttermilk_fried_chicken.php How to make buttermik coating stick to chicken http://www.youtube.com/watch?v=ydi06-mWTmU&feature=pyv&ad=2673115129&kw=chicken