Batters and breading

If prepared with eggs or milk, batters and breading are at risk from time-temperature abuse and cross-contamination, so they should be handled with care. In some cases, it may be better to buy frozen breaded items that can be taken directly from the freezer and then cooked thoroughly in the oven or fryer. If you prefer to make breaded or battered food from scratch, follow some simple rules:

Consider making batters with pasteurized egg products instead of raw shell eggs whenever possible.

Prepare batters in small batches and keep what you don’t need in a covered container in refrigerator. Using small amounts prevents time-temperature abuse of both the batter and the food being coated.

When making a batch of batter or breading for later use, store it in the refrigerator at 41F (5C) or lower. Don’t combine it with other batches already stored in the refrigerator.

If you are breading food to cook later, put the breaded food in the refrigerator as quickly as possible.

Cook battered and breaded food thoroughly. The coating acts as an insulator, which can prevent food from being thoroughly cooked. When deep-frying food, make sure the temperature of the oil recovers before loading each batch. Overloading the basket also slows cooking time, which means product could be removed from the fryer before it is thoroughly cooked. Be sure to monitor oil and food temperatures using calibrated thermometers, and watch cooking time.

Throw out any used batter or breading left over after each shift. Whenever a potentially hazardous food is dipped in batter or dredged in breading, consider the batter or breading contaminated. Never use batter or breading for more than one product. For example, dipping raw chicken into batter then using the same batter for onion rings may contaminate the onion rings and possibly make someone sick.

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