Breadcrumb batter

Name: Breadcrumb batter
Total time: 5 minutes
Yield: 1
Cuisine: European, Russian, Ukrainian
Ingredients: Chicken egg - 180 g; Breadcrumbs - 30 g; Salt - 7 g; Ground black pepper - 2.5 g

Cookinero 19 Mar 2025

2560

You might think that batter is not necessary to use when cooking. But it is what makes meat or fish tastier. When frying meat without such a "coat", moisture evaporates from it. The meat becomes dry and tough. And batter from breadcrumbs forms a protective layer. It becomes crispy when fried, and the ingredients inside it remain soft and tender. The recipe for batter with breadcrumbs and egg is very simple. You can use store-bought breadcrumbs. They should be without lumps.

How to cook Breadcrumb batter

Step 1

Prepare the batter from breadcrumbs. Take a dry clean bowl and break the eggs into it. Mix them with a whisk until the yolks and whites become one mass. Add salt and ground black pepper to the egg mixture. Mix. Pour the breadcrumbs into the eggs. Mix until there are no lumps. The batter for the chops from eggs and flour is ready. It should be uniform and thick enough.

Breadcrumb batter - FAQ About Ingredients, Baking Time and Storage

Can I use panko breadcrumbs instead of regular breadcrumbs for the batter?

Yes, panko breadcrumbs work well and will give a lighter, crispier texture. Adjust the quantity slightly if needed, as panko absorbs moisture differently.

How long can I store the breadcrumb batter in the fridge before using it?

The batter is best used immediately, but if needed, you can refrigerate it for up to 24 hours. Stir well before using, as it may thicken over time.

Is there a gluten-free substitute for breadcrumbs in this batter?

Yes, gluten-free breadcrumbs or crushed gluten-free crackers work as a great alternative. Almond flour or crushed pork rinds can also be used for a low-carb version.

Can I make the batter ahead and freeze it for later use?

Freezing isn’t recommended, as the eggs may separate and the texture can become grainy. It’s best prepared fresh for optimal results.

What can I add to the batter for extra flavor?

Try adding grated Parmesan, minced garlic, dried herbs (like oregano or parsley), or a pinch of paprika for a flavor boost.

Can I use this batter for vegetables or fish instead of chops?

Absolutely! This batter works well for coating zucchini, eggplant, fish fillets, or even chicken tenders for a crispy finish.

How do I thin out the batter if it’s too thick?

Add a splash of milk or water, a teaspoon at a time, until it reaches the desired consistency. Avoid making it too runny.

What’s the best way to reheat leftover breaded items made with this batter?

For the crispiest results, reheat in an oven or air fryer at 350°F (175°C) for 5–8 minutes. Avoid microwaving, as it can make the coating soggy.

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