"zuuum" <[email hidden]> wrote in message news:...
Quoted message said:
"Michael" <[email hidden]> wrote in message
Quoted message said:
I have a question, though. The daughter likes just the sauce and chicken, no veggies. And she likes the chicken with the super-thick but still light breading that you can find at a restaurant. Could you tell me how to do the super-thick breading? The only way I know to do breading is to coat the meat with egg and then dip in dry batter. No way that will get me the thick coating she wants.
Or.... are you asking about tempura batter? More likely for a S&S chicken than panko.
********** Thanks for this link for the thick batter, and the other suggestions. The panko has been mentioned before and I wasn't quite sure at the time that I wanted to try it. I'm going to pick some up the next time I'm at the Saraga Market.
Thanks for this link for the thick batter, and the other suggestions. The panko has been mentioned before and I wasn't quite sure at the time that I wanted to try it. I'm going to pick some up the next time I'm at the Saraga Market.
You'll find other uses for panko, but I realized after I posted the first that you were likely asking for tempura batter, very puffy but not heavy.
Thanks for this link for the thick batter, and the other suggestions. The panko has been mentioned before and I wasn't quite sure at the time that I wanted to try it. I'm going to pick some up the next time I'm at the Saraga Market.
Quoted message said:
You'll find other uses for panko, but I realized after I posted the first that you were likely asking for tempura batter, very puffy but not heavy.
I love panko, and use it instead of regular bread crumbs in meatloaf, stuffed peppers, etc...
-- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF
