How to Crumb Products
By Michelle Hanlon
Crumbing is a simple technique that can be used across many different foods. Once you understand the basic process, you can prepare several products at once, freeze them and cook them when needed. A crumbing day can also help reduce waste because the same flour, egg mixture and breadcrumbs can be used across several products while you are preparing them.
Crumbing several products together makes the whole process more worthwhile. Prepare a batch, freeze what you are not using and you have quick meals or sides ready for another day. The original Pantrix crumbing guide uses cornflour for poppers and onion rings, a 1 egg-to-1 cup milk mixture, plain or panko breadcrumbs, and repeating the egg-and-crumb stages where a stronger coating is needed.
What You Need
- Cornflour — use as the first coating for jalapeño poppers and onion rings because it sticks particularly well
- All-purpose flour — use as the first coating for most other crumbed products
- Egg mixture — 1 egg whisked with 1 cup milk until well combined; increase the mixture if crumbing a larger quantity
- Breadcrumbs — plain or panko. For onion rings and poppers use approximately 50% plain and 50% panko
- For chicken products, herbs and seasonings can be added to the breadcrumbs depending on the flavour you want
The Crumbing Process
- 1Flour — coat the food completely in flour. This gives the egg mixture something to hold onto.
- 2Egg mixture — dip the floured product into the egg mixture and make sure the areas you want crumbed are completely covered.
- 3Breadcrumbs — place the wet product into the breadcrumbs and gently press the crumbs onto the surface so they stick well.
- 4If the coating does not hold properly, repeat the egg and breadcrumb steps. For onion rings and poppers, repeat the egg and breadcrumb stages for a stronger coating.
- 5Cooking — crumbed products can be cooked in the oven, a deep fryer, shallow fried, or in an air fryer where suitable. Turn the food when needed so it cooks and colours evenly.
- 6When deep frying, floating can be a useful sign that a product is nearing readiness, but always ensure the centre is properly cooked before serving.
- 7Alternative chicken method — chicken can also be marinated in buttermilk with seasoning and then crumbed without using the standard flour and egg mixture.