My Simple Go-To Breading Recipe

We Southerners LOVE our fried food. But lets be honest, who doesn't love fried food. I'm trying to be a little more healthy these days, but that crunchy coating calls to me. I've experimented through the years trying to create the perfect all purpose frying mix.

I've come up with one that I love that I think works for just about anything (except flaky fish, I always recommend a cornmeal base for those!). It never fails to produce a light and crispy texture with a great crunch. I prefer to make my own mix so that I can control the salt. When using this recipe, you can add your salt and seasonings into the breading itself or at the end if you prefer. You can also salt your meat before you bread it, but I like to use the smallest amount of salt in my food as I can get away with. So here it is, my perfect breading!

This technique and mix is great for seafood and chicken or even chicken fried steaks!

Mix equal parts Panko Bread crumbs and all purpose flour in a bowl. Here, I am frying up a pound of shrimp, so I used 1 Cup Panko and 1 Cup AP Flour. To that, for this recipe I used about 1tsp each salt and pepper. You could also use Lemon Pepper, Cajun Seasoning (I LOVE Emeril's Essence on shrimp) or any other season mix that sounds good. When in doubt, I always just go with good ole S&P.

In another small bowl, beat 2 eggs with 2 Tbsp water. (If you run out of your "wet" ingredients, just crack in another egg and a Tbsp of water.)

 Then you just go DRY - WET - DRY. Coat the meat in the dry ingredients, then dunk in the egg mixture, then back to the dry. I use a cast iron enameled pot to fry in. I pour veggie oil to about an inch deep and turn the heat to Medium High. You know when it's ready when you drop a little flour mix in there and it bubbles and floats. You can also dunk just the tip of your meat into the oil - if it doesn't bubble and fry, wait a little longer or turn your heat up just a little.

Drain on a plate of paper towels. YUM.

On this night, we wanted Buffalo Shrimp. All you do is put your fried shrimp (or chicken) in a bowl and cover it with your favorite hot sauce or buffalo sauce. I always use Franks Red Hot.

The finished product! Crunchy fried shrimp!

Here's a recap:

Ingredients:

• 1 Cup Panko Bread Crumbs
• 1 Cup All Purpose Flour
• 1 tsp Salt
• 1 tsp Pepper
• 2 eggs, beaten
• 2 Tbsp water
• Vegetable oil

Pour vegetable oil to a depth of 1 inch in a sturdy pot or iron skillet. Heat over Med High.
Mix Panko and flour in a bowl or plate with salt and pepper.
Beat eggs with water in a separate bowl.
Dredge meat in dry ingredients, then wet, then dry.
Fry until golden and drain on paper towels.