After cooking, you’ve a myriad of different gravies and sauces you can whip together to serve on the cutlets. Repeat with all your chicken, and then it’s on to cooking.īeyond this, the door opens up to a million different options. ![]() ![]() Congratulations, you now know what dredging is. Make sure it’s completely coated, then moved it to a plate, and you’re done. Simply place the chicken in the flour mixture, pat it down, flip it over, do the same, and that’s it. Paprika, parsley, garlic powder, onion powder, etc, are all solid choices.Īs far as the actual dredging goes, make sure your chicken, or whatever meat you happen to be using (but always use chicken, srs guys), isn’t too wet/slimy, since this is gonna make the flour clumpy and gross. Beyond this, you’re free to throw in any dry spices to create a base coating for it. “Flour” is not a flavor, so even the most hypertensive among us should be adding at least a little bit of salt into the flour. This is another example of “seems unimportant, why bother.” As mentioned, this is the first taste getting put onto your food, so don’t think you can get away with using nothing. 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. Then, set the filets on the sheet and bake them in the oven for 10-20 minutes depending on how thick they are.“Thank God.” ~Every person who’s ever eaten chicken francaise. ![]() Line a baking sheet with aluminum foil and spray it with non-stick cooking spray. To bake the filets in the oven, first preheat your oven to 375 ☏ (190 ☌). Then, flip the filets over and cook the other side for 3-10 minutes. Place the filets in the pan and cook them over medium-high heat for 3-10 minutes depending on how thick they are. To pan fry the fish, first spread 1-2 teaspoons (5-10 mL) of oil around in a pan. Place each filet on a plate when you finish breading it. Finally, dip both sides of the filet in the bread crumbs. Then, dip both sides of the filet in the egg mixture. Take the first filet and dip both sides in the flour so it's completely coated. Then, dry off your thawed fish filets with paper towels. Fill a separate bowl with bread crumbs and another bowl with all-purpose flour. To bread fish, first crack 3 large eggs in a bowl and whisk them thoroughly.
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