And yet, this is the way a bound breading is done in all the recipes and cookbooks I've encountered previously. It occurred to me that, although I've always done bound breading this way, it seems like the thin layer of flour between the meat and the egg mixture would actually work against the breading sticking firmly to the meat. Recently, I came across this web page which describes bound breading as a two-step process, excluding the first step of dredging in flour. Dredging chicken in flour before cooking is a common technique for adding a crispy coating. Coat with an even layer of desired breading (crumbs, more seasoned flour, etc). Do you mean leave it resting 15 minutes after you flour it.Most cake recipes will suggest you sift these. Coat with beaten egg, slightly thinned (with water, milk, etc.) This is the method of passing flour, cocoa or icing sugar through a sieve to remove lumps and aerate it.Dredge through (seasoned) flour and shake off the excess.I've always understood "bound breading" to refer to a three-step process, performed with chicken or other meats that have been portioned and patted dry:
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