To crumb or crumbing is to coat uncooked food in a breadcrumbs or other crumbs such as crushed breakfast cereals, before frying or baking to give it a crisp, crunchy texture.
It’s a basic process that’s used all the time for making everything from fried chicken to onion rings.
Crumbing helps to seal in moisture when deep-frying or pan-frying.
It also provides a crunchy and delicious exterior, and the golden-brown colour makes the food more attractive.
While this method is typically used for foods that will be fried, crumbed items can be baked as well.
Crumbing of chicken, fish, cutlets, chops and sausages are all popular.
In the U.S. the term breaded or breading is used.
How to crumb chicken & fish
The details here are for two 100g servings of fish or chicken fillets.
Basic crumbing ingredients
- ½ cup flour
- 1 beaten egg
- 1 cup of breadcrumbs
- You will need three bowls/containers.
Place seasoned flour in the first, beaten egg in the second and breadcrumbs in the third.
- Dredge or cover each fillet all over in flour.
- Dip in beaten egg, shaking off excess.
- Cover in breadcrumbs trying to get the fillet evenly coated.
How to coat with breadcrumbs
Follow this method to prepare chicken or fish for grilling or frying.
Standard Crumbing Process in 3 Easy Steps
Use this easy 3-step breading process before frying for a crispy exterior and tender interior.