![]() Remove the chicken from batter, allowing excess to drip back into the bowl. Place chicken in batter and turn to coat. Working in batches, dredge or roll chicken in the dry flour mixture, shaking off any excess. Remove chicken pieces from the brine pat dry with paper towels. Place a wire rack on a rimmed baking sheet. Heat oil in a large Dutch oven or deep-sided pan over medium heat until it reaches 350☏. (if the batter seems to be too thick, add some cold water, no more than 1 tablespoonat a time, until the batter becomes the consistency of pancake batter.) Add 3/4 cup cold water to the remaining flour mixture and whisk the batter to thoroughly combine. Remove 3/4 cup of the flour mixture to a shallow pan (to use for dredging the chicken). While the chicken brines, stir together flour, corn starch, pepper, salt, garlic powder, onion powder, paprika, baking powder and cayenne pepper in a large bowl. ![]() And yet, this is the way a bound breading is done in all the recipes and cookbooks I've encountered previously.Whisk all brine ingredients in a large bowl until the sugar and salt dissolve. It occurred to me that, although I've always done bound breading this way, it seems like the thin layer of flour between the meat and the egg mixture would actually work against the breading sticking firmly to the meat. Recently, I came across this web page which describes bound breading as a two-step process, excluding the first step of dredging in flour. Coat with an even layer of desired breading (crumbs, more seasoned flour, etc).Coat with beaten egg, slightly thinned (with water, milk, etc.).Dredge through (seasoned) flour and shake off the excess.I've always understood "bound breading" to refer to a three-step process, performed with chicken or other meats that have been portioned and patted dry:
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