The Basic Dredge Definition:
Let’s not overcomplicate this. To dredge simply means to lightly coat a food in a dry ingredient, such as flour, cornmeal, or breadcrumbs. Usually this is done before pan-frying. That’s it!
Here’s how to dredge chicken or any other food that calls for this technique:
So, when a recipe instructs you to “dredge in flour” or another coating, that’s all you need to do!
The reason you dredge chicken or any other food before pan-frying is to help give it an enticingly brown crust (as in the photo, above). A food that you dredge in flour or another coating will also gain flavor and texture from the coating and absorb extra flavor from the oil or butter in which you’ve cooked the food.
The basic dredge definition applies to vegetables as well. For example for crisp-coated onion rings, you generally prep the sliced onions with a light dredge in flour and seasonings prior to frying.
Breading a food takes our dredge definition a couple steps further. Like dredging, breading calls for coating a food with cornmeal, breadcrumbs, or another dry coating. However, the food is first dredged lightly in flour, then dipped into a liquid (such as milk and/or beaten eggs), and finally dredged a final time in the outer coating.
There are several reasons to bread your food prior to sauteing or frying:
Follow these simple steps for breading food:
1. Prep the Ingredients: Prepare the coatings for dredging and place them in separate shallow dishes. This allows you to dredge in flour, dip in the liquid mixture, and coat the food with the outer coating in an assembly-line fashion.
2. Dredge in Flour: Dredge meat like chicken or fish in flour first. The flour will help seal in moisture to protect the food from the high cooking heat.
3. Dip in Liquid: Dip both sides of the meat in whatever liquid(s) your recipe calls for. Often this is an egg that has been beaten with milk or water, but it can also be another liquid, such as buttermilk or beer. The liquid provides a sticky surface for the final coating to cling to. To keep your fingers from getting more coating on them than the food, use one hand for dipping the food into the liquid, and the other hand for dipping into the breading.
4. Dredge in Outer Coating: Create a thicker coating by dredging meat in seasoned bread crumbs, cornmeal, crushed crackers, or whatever other coating your recipe calls for. Use your hands to pat coating gently onto both sides of the food. Set each finished piece on a platter until you're ready to fry. Keep in mind that perishable food should not be left out for more than 2 hours at room temperature (or 1 hour when the temperature is more than 90 degrees). Do not return cooked meat to the unwashed platter. Dredged meat is still raw and should be handled accordingly