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It is not necessary, but it is advisable to use a wet wash of some sort to help bind the flour to chicken. Do you have to dip chicken in egg before flour? Food that is dredged may or may not be breaded. Bread – To coat food moistened with liquid (such as milk, egg, etc.) with breadcrumbs, flour, cracker meal, etc. What is the difference between bread and dredge?ĭredge – To lightly coat food with flour, breadcrumbs, cornmeal, etc., before frying. First pat the cutlet mostly dry with paper towels and then season it with salt and pepper. To dredge food in flour, spread some flour in a shallow dish that’s wide enough for the item that you want to coat—a cutlet, for example. Use this technique for chicken, veal, turkey or fish. Cook the cutlets in batches on the stove so you don’t overcrowd the pan. To keep your fingers clean, dip them into a bowl of water between each cutlet. How do you dredge veal?ĭip the cutlet just enough to coat, then the dry breadcrumbs provide the crunch. That’s it! Often, you’ll dredge foods before frying to crisp and add golden color to whatever dry ingredient you used for dredging. The basic dredge definition is to lightly coat a food in a dry ingredient, such as flour, cornmeal, or breadcrumbs. This works because the flour sticks to the food, the egg sticks to the flour, and the breadcrumbs stick to the egg. The standard breading technique involves first dredging the item with flour, dipping it in egg wash, and then finally coating it with breadcrumbs. Shake off the excess and transfer it to a baking sheet or a hot pan with oil.

Fill a shallow dish with the flour and any seasonings you want, like garlic powder, salt, black pepper, etc Lightly press the chicken into seasoned flour to lightly coat it. How To Dredge Chicken In Flour Pat the meat dry with a paper towel. Read more What Does Dredge Mean In A Recipe How do you dredge chicken? For instance, sometimes we dredge meats with flour before sautéing to enhance browning and to create a crispier texture on the outside. What is the purpose of dredging in flour?ĭredging is a culinary technique used to coat a wet ingredient with a dry ingredient before cooking.