Out of all the coatings, flour takes the longest to get crispy. You end up with breaded chicken that’s nice and crispy, but not crumbly or grainy. The simplest one, flour, is the traditional way to make fried chicken.ĭredging your chicken in flour gives a nice, smooth coating.

That’s it!įor chicken breading, here are some dry ingredients you can use:

Dredging just means dragging the meat through dry ingredients to get a nice, even coat on it. There’s nothing complicated to dredging chicken. If you’re just looking for a recipe, though, try out our oven-fried chicken recipe, or our southern fried chicken recipe.ĭredging - What, Why, and How What is dredging? And that’s key to cooking up something you love. Once you understand why you’re doing something, it’s much easier to remember it, and also a lot easier to modify it to suit your own tastes. But don’t panic! It’s because I go into detail about all the different ways to make chicken breading. In Part 2, I give three ways to combine those methods to make delicious chicken breading. In Part 1 of this article, I explain what these two techniques are. It involves two simple techniques: dredging and soaking. Breading chicken is actually really easy.

Dredged chicken