Breading

Breading is a coating applied to foods before cooking, typically frying or baking. It is usually made from crushed or ground starchy foods like bread crumbs, crackers, cornmeal, or flour. The breading creates a crispy texture and helps retain moisture during cooking.

Manufacturers use breading to improve the texture, flavor, and appearance of foods. It provides a desirable crunch and can help hold seasonings and sauces. Breading is commonly found on fried or baked items like chicken, fish, onion rings, and french fries.

Breading itself is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. The health implications are primarily related to the overall nutritional profile of the food it coats and the cooking method. Deep-fried breaded foods can be high in fat and calories. JECFA has evaluated breading ingredients, and EFSA has also assessed various components used in breading. No significant health concerns are associated with typical breading consumption.