![]() 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. You’ll want to make sure the internal temperature is 165 degrees, use a digital thermometer to avoid under or over cooking the chicken.“Thank God.” ~Every person who’s ever eaten chicken francaise. You’re ready to cook the chicken with whatever seasonings, spices, and sauces you’d like!ĭepending on the thickness of your chicken, I find that around 5 minutes per side is just right. Transfer to a clean plate and repeat this process for the remaining pieces of chicken, then you’re ready to cook! Really press down on the chicken to make sure the whole piece is coated well and coated evenly. I prefer to use plain, and then season it myself with whatever spices are going into the final fish. You can use plain or seasoned breadcrumbs. Lastly, it’s time to add your egg wash coated chicken into the breadcrumbs. Make sure all of the chicken is coated well! Step 4: Breadcrumbs Once you’ve got the egg wash whisked up, you’ll give your flour dredged chicken a quick dip. If you’re breading more than two pieces of chicken you’ll need to use 2 eggs and 2 tablespoons of the milk. Using a milk based ingredient instead of just plain old water will really help you get a deeper golden brown coating. Lightly beat together 1 egg with 1 tablespoon of whole milk, half & half, or light cream. So to make those recipes you’d coat your butterflied chicken in this seasoned flour then go right into cooking. My recipes for Cajun Chicken, Creamy Chicken Marsala, and Creamy Chicken Piccata use only dredged chicken, not breaded. Plus, some recipes only call for dredged chicken, which means the process stops here…and the last thing you want is the taste of basic bland flour! This really helps to make sure your cooked chicken is seasoned and flavorful. When you’re dredging chicken, always prepare the flour too! I usually use about 1/2 cup – 2/3 cup of the all purpose flour, add a teaspoon of garlic powder, a teaspoon of salt, and a generous dash of pepper. I’ve also created this tutorial with a few more instructions on how to butterfly a chicken breast. If you want a super big piece of chicken you can leave the piece whole, or do what I like to do where I complete the slice to create two pieces of chicken.Īfter you have your sliced chicken, use a meat tenderizer to pound it out to an even thickness. Whole milk, half & half, or light creamīutterflying chicken is the process where you slice the meat all the way through, as if you’re opening a book.Salt, pepper, garlic powder (I’m a firm believe in seasoning the flour!).To cut down on the mess, I like to use tongs to hold the meat as you transfer it from bowl to bowl.I’m fine using a few of my bowls, but you can also get these trays made specifically for breading meats! Bowls or trays to hold the ingredients.Here’s what you’ll need from your pantry, fridge, and kitchen! Kitchen supplies Dredging and breading chicken is an easy chicken preparation that will take basic chicken and turn it into perfectly golden brown and crispy! A few basic pantry and fridge ingredients is all you need and you’re on your way.
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