The Art of the Dredge

 

Chicken breasts dredged in seasoned flourDredge…Dredging…Sounds a little ominous, but when you see the term ‘dredge’ in a recipe, don’t fear. It simply refers to the process of lightly coating food, usually with flour, breadcrumbs or some other such coating, before frying or sautéing to help brown the food.

 

Dredging one side of the chicken breastOnce coated, give the food a little shake to remove any excessPut the flour, breadcrumbs, cornmeal or whatever coating you’re working with on a plate or dish with shallow sides. Place the food item in the dish, pressing it gently so that the flour adheres. Flip the food over and repeat the process on the other side. Once both sides are coated, give the food a little shake so that any excess coating will fall off.

 

 

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