Looking for a totally different crunchy coating for your fried food masterpieces? I’ve been on the trail for some time. And I’ve finally found a fail-proof alternative to bread crumbs that will elevate any-thing you put it on!
Today’s focus recipe comes as an adjunct to an alternative take on Breaded Chicken Wings. And the coating makes you forget the wings altogether. Because you’ll immediately start thinking about what other baked or fried treats you can put on!
Look, ma! No bread!
Hard as it might be to believe at first glance, you can make a really special crispy coating for any fried or oven-baked food with only a little more fuss than the usual three-step breading process. And it calls for no bread crumbs or eggs at all!
How it works…
The secret to the coating process is an oil and garlic ‘dip’ that you dunk your patted-dry chicken (or whatever) pieces in before breading.
You first heat the oil (or butter) on medium low with a clove or two of coarsely chopped garlic to release the garlic flavour and aroma.
Then you stir up a dry blend based on grated Parmesan cheese, including parsley, oregano and pap-rika. Add salt and pepper to taste. Use a shallow bowl wide enough to accommodate the pieces of food you want to crust.
Dip the food pieces into the oil, shaking off any garlic bits that try to stick. Then dredge in the dry mixture to coat. The oil makes the rub stick, in place of the traditional beaten egg. The Parmesan takes the place of the bread crumbs.
Arrange the coated pieces in a single later, not touching, on a sheet pan lined with foil, Bake in a preheated 350 F oven for about an hour, or until the internal temperature of the largest piece of food reaches 165 F.
Tips and hacks
I plan to amend the dry mix formula in future using 2/3 Parmesan and 1/3 fine bread crumbs. I love Parmesan, but I found the original formula a little too strong for my taste. After all, the traditional sprinkle of Parmesan on Italian dishes is meant as a garnish, not as the main flavour event!
I left the coated pieces, after putting them on the pan, to rest at room temperature for 10 minutes. I often do this with coated dishes to let the wet and dry ingredients marry with one another, giving the coating a better chance of sticking to the food and surviving any rough handling it may encounter later.
I haven’t tried this coating with shallow or deep frying, but AllRecipes community recipe contributors
My take
I fell in love with this coating ‘recipe’ at first bite. It’s ultra-crispy and full of savoury, umami foavour!
Dare I suggest you could even try it on potato wedges? Pakoras? Tempuras?
Now that I’ve got your mouth watering – Go for it! And let your imagination run wild…
~ Maggie J.