How to reduce waste with crispy fried chicken?

kernel_kate

When making crispy fried chicken there are some inefficiencies and waste: unclean bowl for egg wash unused leftovers of egg wash dirty hands, tongs or gloves some flour leftovers (possibly) contaminated with egg wash How can I change the recipe or the process to make it less messy, use fewer bowls, and produce less waste?

Originally asked by ExtraCrispyChicken on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

You can reduce the issue of stuff sticking to utensils by using one 'wet' and one 'dry'. This prevents the buildup that cakes onto your tongs or hand or whatever. And then, once you're done, you mix all of the breadcrumbs, egg wash, and enough flour to get it to stick together, and fry up breadcrumb latkes. (you can scrape any buildup on your tongs to mix in, so that's not waste). And if you don't want to go that route, you can keep your flour or breadcrumbs in a separate container (that you're not using for dredging), and refilling the dredging containers as they get low, so there isn't as much that gets contaminated and must be used or discarded immediately.

Full answer by Joe: https://cooking.stackexchange.com/a/130072 (CC BY-SA 4.0).

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