Technique Tuesday: Take a Dip

Written on October 22, 2013 at 9:00 am , by

After 597,191 views this year (and counting!) on RachaelRayMag.com of our Parmesan-Crusted Tilapia recipe, we can take a hint: You like fish with a flavorful coating. Lucky for you, there are tons of tasty combos you can put together, and not just for fish (we used chicken below)! Here’s the how-to:

Cashew-Crusted Chicken

Step 1: Dunk your fillets, cutlets, shrimp, etc. in your dipper of choice and shake off the excess — too much and the crust will get soggy.

Step 2: Coat with your dredger. There’s just one rule: Match thin dippers (oil, milk) with fine dredgers (flour, grated cheese) and pair thick dippers (yogurt, mayo) with coarse dredgers (nuts, crushed chips).

 

Dippers from thinnest to thickest:

Water

Oil

Milk

Buttermilk

Egg whites

Beaten Egg

Teriyaki Sauce

Maple Syrup

Mustard

Barbecue Sace

Honey

Yogurt

Mayonnaise

 

Dredgers from finest to coarsest:

Flour

Cornmeal

Breadcrumbs

Cooked quinoa

Grated hard cheese

Shredded coconut

Crushed cornflakes

Crushed potato chips

Crushed tortilla chips

Crushed saltines

Chopped nuts

Crushed spices

 

Now, some recipes to get your started:

Pretzel-Crusted Chicken Fingers

Rice Cracker-Crusted Tuna with Apple Slaw

 

Related Links

Don’t toss that!

DIY Caramel Apples

Build a better butter

 

 

3 Responses to “Technique Tuesday: Take a Dip”

  1. The cashew-crusted chicken looks great!

  2. [...] Technique Tuesday: Take a Dip [...]

  3. [...] Take a Dip [...]