If you are a restaurateur, you know what people like about fried chicken drumsticks or soft pork cutlets: not the chicken or pork that gets their attention. Instead, the real hero is the crunchiness lent by coatings. Whether deep or pan-fried, batter and breading help make every preparation unique. Various techniques and varieties are available, each with specific pros and cons. However, one thing remains unchanged: their ability to strike a perfect melody of crispiness and flavor. And as said, everyone is fond of crispiness and crunch. Imagine deep frying your favorite fish and chicken fillet without dusting them with breadcrumb or flour-based batter. Will they taste as delicious without that crunch? You know the answer, right?
No matter how many chicken items are on your menu, such as crispy hot shots, fried chicken steak, or something else, it’s ultimately flour batter and bread crumbs that shower them with a magical touch, creating a sonata of irresistible flavor and texture. Unfortunately, you can be wrong even with them. The food can taste bland with a soggy texture. Blame it on the poorly made breading or batter. It’s heartbreaking but a hard-hitting truth to accept as early as possible.
If you want your food business to thrive, taking the proper steps from the beginning is essential. Chefs and their assistants in commercial kitchens usually need more time for preparation. Whatever resources they have, they need to manage with them. Hence, the chances of messing up in this area become high. You can solve this problem by contracting the services of reliable batter suppliers. You mainly get four types of batters and breading for deep-fried recipes. Let’s learn about them.
- Options in batter and breading
You can make fish fillets, chicken wings, and other meat recipes with flour-dredge breading. This breading is often simple yet versatile. While deliciousness is guaranteed, it balances the texture by adding the perfect crunchiness. Dip the piece in buttermilk and dredge it in the flavored flour. Regular breadcrumb breading can lack the desired crispiness of fried items. However, panko breadcrumb can handle it. It’s more popular with pork cutlets and fried chicken in Japanese cooking. It resembles the ordinary breadcrumb coating. But it is usually applied to food before putting it into a deep-frying pan after adding everything else.
Another classic choice includes breadcrumb breading that can make your fried items flavorful and a little crispy. The layer of airtight crust that forms on the food allows it to soak sauces well. Dishes like schnitzel or chicken parmesan deserve it. Lastly, beer batter is famous for creating a light, crispy crust. While it goes with all types of fried food, fish items need its touch more.
- A few considerations
Choosing between breading and batter can be confusing because both methods offer texture and flavors to meals. But there is a fundamental difference: delicate foods improve with batter, which helps protect their delicacy during deep frying. However, breading is handy in baking, pan-frying, and oven-frying.
When you find a trusted batter and breading manufacturer, giving your guests the same consistency across foods they enjoy becomes easy.