You dunk your piece of chicken into a liquid and get it nice and coated. This is pretty much exactly what it sounds like. If you’re doing a base coat of flour, shake the chicken gently to removing excess flour. Put your chicken pieces in one or two at a time (depending on the size), seal the bag, and shake to coat the chicken. Place the dry ingredients into a large resealable bag. If you use a deeper bowl, you can plunge the whole piece into your mixture, which tends to give a thicker coating. Drag the chicken through it, making sure to coat each side. The bowl should be wide enough to fit your biggest piece of chicken. You don’t want it to end up with big clumps of flour!ĭredge the chicken! Here are two good ways to do it: That way, you get a nice, even coating on your chicken. If you’re on the first coat, pat the chicken dry with paper towels. That way, you don’t have to go through your spice rack every time, and you only need to add the perishables, like parmesan. If you make chicken breading often, you can even prepare a large batch of dry ingredients ahead of time. If you decide to soak your chicken, dredging it in flour beforehand will help the liquid stick to the meat.ĭredging chicken is super easy.This is important, because breaded chicken is usually cooked at fairly high temperatures, and you don’t want it to dry out. ![]()
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