Obviously, and most importantly, start off with a few palmfuls of salt and pepper. If you don’t have any, get off of PCFG immediately since this isn’t the place for you.Īdd your flour in, and then grab whatever spices you’re in the mood for. Use your best judgement, and bear in mind that if you don’t have enough in your pan, you can always add more. There’s no sense in measuring since the flour is relative to how much food you’re cooking. It’s simple enough, so don’t worry too much about messing up. So here’s some chicken, and there’s some flour. It gives your meat a nice, little coating around it, ranging from tender to crisp, depending on how much you use and how you cook it. Know how grilled chicken looks like grilled chicken that anyone could make, and chicken piccata looks like something you’d pay premium exclusively from restaurants with at least four syllables in their name? That’s from the dredging. Notably, one of the better benefits of knowing how to dredge properly is that chicken generally looks pretty badass after it’s been cooked after. Think about that next time you wanna cook chicken. Skip that step early on, and you shall be doomed to a future of endless feces and piddle spots.

Housebreak them early, and your dog will learn to crap outside like a civilized human being. Considering this is the first layer of anything that’s going to be touching your meat, it’s important to do it right, since it lays the basis for the rest of the recipe. Dredging can actually make or break the dish completely. This seems like a miniscule enough step, possibly even skipable in some people’s minds, but nooooo no no. When it comes to meats and foods, dredging actually refers to coating in flour prior to cooking it, and typically seen in any pan-cooked chicken dishes. “Thank God.” ~Every person who’s ever eaten chicken francaise.

In cooking what does dredge mean