Redefine “Breading” Using Your Favorite Snack Foods

Any chip or cracker can take the place of breadcrumbs in your standard breading procedure.is easily disrupted by substituting your favorite flavored snack in for the final step; just as you would the plain stuff, you press the crunched-up snack food onto your protein to adhere in a layer of even coverage. The result is a cutlet turned up to 11, with a texture and flavor unlike any other.

on hand for mindless snacking. Add eggs, flour, oil, and an item to dredge, and you’re well on your way to dinner., you’ll recognize the method for turning crunchy snacks into a breadcrumb substitute. The options are identical: Either blitz a bunch into tiny pieces in a food processor or seal a few handfuls into a ziptop bag and smash them to bits with a, it’s ok to keep your broken down snack foods slighter coarser, to give your finished dish a little texture.

Just remember that snack foods are much saltier than plain panko or breadcrumbs—and likely even beat seasoned breadcrumbs in that department. Usually you’d season all three components of the standard breading procedure in order to yield the most flavorful end result. To account for the increased salt in your snacks, don’t season the crushed chips or crackers, and add just a touch of salt to your flour and egg dishes.

Snack food breading isn’t just for protein, either. Sub in something fun in place of panko the next time you make arancini, fried green tomatoes, or even onion rings—I’ve madeThe early-aughts internettiness of the phrase “Takis chicken nuggets” is not lost on me; this technique is absolutely fodder for a site called Craziest Snack Kitchen Hacks Dot Tumblr Dot Com. But the twist (of

'Maybe you’ve never ventured out beyond panko or Progresso, in which case it’s important that you learn this now: Any chip or cracker can take the place of breadcrumbs in your standard breading procedure.'

Gross !!

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