What Does Dredge With Flour Mean?

Dredging with flour is a common cooking technique used to coat a wet ingredient, such as chicken or fish, with a dry ingredient before cooking. This process helps to enhance the browning and texture of the food, resulting in a crispy exterior and a tender interior.

When you dredge meat with flour, you are essentially covering it with a thin layer of flour that contains seasonings and spices. The purpose of dredging is to create a barrier between the meat and the cooking fat or oil, which helps to prevent the meat from sticking to the pan and promotes even browning.

To dredge chicken with flour, start by patting the meat dry with a paper towel to remove any excess moisture. Then, fill a shallow dish with the flour and any desired seasonings, such as garlic powder, salt, or black pepper. Lightly press the chicken into the seasoned flour, making sure to coat it evenly.

The key to successful dredging is to use just enough flour to lightly coat the meat without overwhelming it. You want the flour to adhere to the surface of the chicken without forming a thick crust that prevents the seasonings from penetrating the meat.

Dredging with flour can be used for a variety of dishes, including sautéed chicken breasts, pan-seared fish fillets, and even breaded cutlets. It's a simple yet effective technique that can elevate your cooking to the next level.

So, the next time you're cooking up a storm in the kitchen, remember that dredging with flour is a versatile technique that can add depth and texture to a wide range of dishes. With practice, you'll be a pro at dredging like a chef!

What does dredge with flour mean