Butter Makes Breaded Chicken Moister...
When I bread chicken to bake to a golden brown, I roll it in butter instead of egg.
While beaten egg (with the yolk) will cause the breading to adhere, butter will do the same. Butter, in my experience, keeps the chicken moister. I use salted butter for this task, but unsalted will work just fine if you toss in a pinch or two of kosher salt.
I don’t see a big dietary trade-off here. A quarter-cup of butter is enough for me to bake two round pans of chicken tenders, enough to serve six people.
Posted
Sunday, December 31st, 2006 at 2:19 pm EST
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