Michael Symon's Code Word To Remember The Order For Breading

When it comes to texture, there's something so satisfying about a fried cut of meat. The crispy exterior that simply melts in your mouth as you make your way to the juicy protein creates the perfect balance of both texture and flavor. However, with frying comes breading, which can be a messy and tedious task. Whether you prefer using casserole dishes for dredging, wearing gloves to prevent messy hands, or doubling down on the coating of each chicken piece, everyone seems to have a special way of getting it done. Preferences are what makes cooking so wonderfully personal, and celebrity chef Michael Symon reveals his own way of breading that might help out some home cooks.

Symon brings an infectious fun-loving energy to his cooking, and fans love his passion for his family recipes. Recently featuring his wife's recipe for chicken cutlets, Symon uses a specific word to help him remember the proper order in which he breads meat, and whatever you're thinking ... that's probably not it. 

In an Instagram reel video shared by Michael Symon, he reveals that the word "February" helps him remember the specific order in which he dredges meat. The real acronym is "FEB," which stands for flour, egg, and breadcrumbs, in that exact sequence. Not only does this trick apply to chicken cutlets, but any other dish that involves breading. You can even take this advice when frying up mozzarella sticks, fried pickles, or chicken tenders.

While this tip is a wonderful tool to use, Symon also includes some other tips when it comes to breading perfection. First, he uses tongs to dip his paper-thin chicken breasts into its three stations. Not only does this save you from having to constantly rinse your hands, but from a sanitary standpoint, it can prevent cross-contamination. Secondly, he emphasizes the importance of seasoning each station with salt, sprinkling it in the flour, egg, and breadcrumbs, along with both sides of the chicken. Lastly, in his chicken cutlet recipe, the meat only needs one coating at each station, and starting it out in a hot pan is key to preventing any sogginess or excess grease from clinging to your food.