mila_murphy•16d agoProlific Poster

Figured out a breading trick after 3 years of air frying

I've been air frying chicken tenders for years and they always came out dry or the breading fell off. Tried egg wash, mayonnaise, even yogurt. Nothing stuck right. Then last month I tried coating them in a thin layer of mustard first before the seasoned flour. Total game changer. The mustard acts like glue and keeps the breading on through the whole cook. Plus it adds a tiny tang that you barely notice. Has anyone else tried something weird like this to solve a breading problem?

3 comments

3 Comments

grantnelson16d ago

Wait, @wesley639 isn't brown mustard basically just yellow with extra stuff in it?

michael_williams16d ago

Does the mustard flavor come through at all if you use something spicy like a brown mustard instead of yellow? I always thought mustard would burn in the air fryer since it's so thin. Wondering if you tried different mustards or just stuck with one kind.

wesley63916d ago

@michael_williams Nah, the heat just disappears and you get a bitter burned taste instead. Stick with yellow.