Do you use plain flour or something different? Also, what kind of seasoning, if any, do you put in the flour?

I use equal parts of flour, and corn starch. It will not brown as well with the cornstarch. I add chili powder to help the browning. I season with the kitchen sink. I make mine up several times a year.

Bill,

How do you keep the crust from coming off? That's my biggest problem.

I don't use an egg wash. I use Zatarain's shrimp fry and water mixed to a pancake batter consistency. I smear it on with the back of a teaspoon, and then roll in the breading mix. Refrigerate it for at least 30 minutes, before frying.

I also use baking powder in my breading mix.

Dust it in flour first, then egg wash, then your batter blend.

Or do a wet batter (beer batter style), like Bill mentioned.

I use flour with seasoned salt, garlic powder, and some Cajun seasonings for my batter. Dust it in the flour then in the egg and finally back in the flour. It should stick pretty good.

X2

I promise you guys that Zatarain's is better than an egg wash. I've tried both.

Having your oil HOT! 350 degree and deep enough to submerge the meat and don't touch it until it sets then turn, it will keep your crust on. Also use a fork not tongs to turn your meat with.

I never intended to mean for it to be a wet batter. I use the wet batter the same way I once used the egg wash, then I use the breading mix.

For my chicken frying..

Dry is plain all purpose flower with a heavy hit of garlic powder and some black pepper.

Wet is a couple eggs and a little milk.

I tenderize most cuts of meat, it helps the batter hang on.

I dust meat in seasoned flour then in egg wash then in flour then egg wash and flower one more time, gives a very nice thick breading. The longer you let it sit in the flour after the egg wash the thicker you batter will get.

I fry in a pan on stove top so no submerging, but give it enough time to cook the bottom before you flip it or it will come off.

its MM-MMM tasty and even better with a little cream gravy or Whataburger spicy ketchup.

My actual spice ratio is at the house but I usually just eyeball it anyway. I season the flour first, just general purpose flour. Garlic, Garlic salt, season salt, black pepper, cayenne pepper (just to add a little heat).

Next I'll beat 2-3 eggs depending on how much I intend to fry, and mix in a couple cups of milk. You can also sub buttermilk for the regular milk which makes the batter go on thicker. Then of course you can also re-dip in wash and double batter. Fried in a pan. I've never had any trouble with the batter coming off but I do use a 2-tine fork to flip. A lot of people recommend "hot & fast". I'll usually cook at ~med to med-high.

Thanks for all of the suggestions & recommendations, I made up some Fallow chicken fried for dinner tonight. I guess they turned out pretty good, my normally finicky kids asked for seconds.

Did you use an egg wash?

Good info all,thanks. I never seem to get enough batter on anything I fry. I'll try your tips.

The key is flour first, then egg/milk wash, then flour again. You can do it one more time to double up the thickness of the coating.

And I can always taste the egg. Corn starch will crisp up the breading some. They use rice flour in some Chinese fried dishes. I've never tried it. Have any of you.

Yes but made the mistake of getting the grease going before I had everything battered up good, so I rushed a little. They still turned out good but the battering could have been done a little better if I hadn't rushed.

Try using a candy thermometer and holding the temp. It's hard to keep it on 350-360.

I usually salt and pepper straight out of the fryer. It takes less than mixing it with the flour.

For a twist try crushed up some ritz or saltines and mixing with the flour or I like panko on wings.

Use this-In one container have seasoned flour(I use garlic powder,seasoned salt & pepper) then in another pan mix powdered milk,1 cup of flour and water(doesn't need to be thick,can be thin consistency) then back in another pan of seasoned flour(not as much as first pan)-then start frying @300 degrees-do not get over 350-turn one time gently-the egg is what makes your crust stick! I have cooked over 150 CFS at catering jobs- this works!