Crispy Breadcrumb Coating (Printable version)

Golden, crunchy coating enhancing flavor and texture on fried or baked dishes.

# What You'll Need:

01 - 1 cup plain breadcrumbs (preferably panko for extra crunch)

02 - 2 tablespoons grated Parmesan cheese (optional)

03 - 1 teaspoon garlic powder

04 - 1 teaspoon paprika

05 - ½ teaspoon salt

06 - ¼ teaspoon black pepper

07 - 2 large eggs

08 - 2 tablespoons milk

09 - ½ cup all-purpose flour

01 - Combine breadcrumbs, Parmesan cheese if using, garlic powder, paprika, salt, and black pepper in a shallow bowl.

02 - Beat eggs and milk together thoroughly in a separate shallow bowl.

03 - Place all-purpose flour in a third shallow bowl.

04 - Pat food items dry with paper towels, then coat evenly in flour, shaking off excess.

05 - Dip floured items into the egg mixture, ensuring complete coverage.

06 - Press items firmly into the breadcrumb mixture for an even coating.

07 - Refrigerate the coated food for 15 to 30 minutes to allow the coating to adhere before frying or baking.

01 -

Your fried chicken and fish will finally have that restaurant-quality crunch that lasts through dinner.
It's foolproof once you understand the three-bowl system, and you'll never waste ingredients on a failed coating again.
The garlic and paprika make everything taste better without any fussy seasoning or special ingredients.

02 -

Skipping the flour dredge is the mistake that makes coatings fall off during cooking, and adding it changed everything for me.
The resting step in the fridge isn't optional if you want that coating to actually stay put—it's the difference between success and frustration.

03 -

Make a double batch of the seasoned breadcrumb mixture and store it in an airtight container for up to two weeks, so you're always ready to bread something on a whim.
If you're making this for a crowd, set up your station and bread everything ahead of time, then refrigerate for up to four hours before cooking—it actually gets better with time.