Making my own breaded goujons, help me.

[Fluffycloudland77]

Usually I end up with a claggy mess.

How do you do yours?.

Stages. Flour them all first. Then drop into the egg with right hand- turn and drop into breadcrumbs (making sure to shake off any excess albumen)

Then use left hand to sprinkle breadcrumbs on top of the goujon (so that the egg coat is covered in breadcrumb barrier before your left hand touches it) , and roll. NEVER let your egg hand touch your bread hand. Or vice versa

If you have a clean dry bread hand rolling the goujons will be easy as the crumbs won't stick and clump up. Works for me Everytime.

Use panic breadcrumbs - they are extra crispy. You can mix them with parmesan and smoked paprika and garlic powder. This is really good with chicken.

Panko!

Panic is how I feel most times I cook.

Nigella in her last series said you have one hand for wet and one for dry. So you use your right hand to coat in flour, lift, drop in egg. Left hand turns in egg, lifts drops in breadcrumbs. Right hand coats with breadcrumbs.

I haven't tried it yet but it makes sense.

I have a tip but it’s not related to mess just tastes good! If you have leftover garlic bread blue to and freeze to use for breading chicken. Delicious!

Definitely second panko breadcrumbs. I never use anything else. They are so much easier to get crispy.

I crumb mine in a mixture of oats, ground almonds and paprika

But as PP have said - most important is to flour, then egg, then crumb