Deep frying my grandma's meatballs changed my whole take on breading

I had this conversation with my uncle after Sunday dinner last week, he's 65 and still swears by a flour only dredge for anything. We got into it over his pork chops, I said they were dry and he said that's just how real food cooks. Then I pulled out a batch of meatballs I tried with a panko and egg wash combo, double dipped them and fried at 350 for exactly 4 minutes. He took one bite and said okay maybe there's something to this batter thing. It hit me different because for like 15 years I thought any breading beyond flour was just fussy restaurant nonsense. Now I'm rethinking my whole approach to frying fish and chicken too. Anyone else have a family member who made you question your frying basics?

2 comments

2 Comments

wendy_jackson15d ago

I tried that exact panko and egg wash method on my grandpa's fried chicken recipe last month and it was a game changer for the crunch factor. He always used a simple flour dredge with salt and pepper and swore anything else was overcomplicating things. Now he's asking me to write down the new technique because his buddies at the diner keep complimenting the crisp.

gonzalez.reese15d ago

Honestly, I used to be just like your grandpa and thought panko was overhyped. But that egg wash and panko combo really does change everything, it's wild how much crunchier it gets.