Prep & Assembly
Dredge
Coat food in flour or crumbs to build a frying-ready crust
Dredging coats food in flour, breadcrumbs, or seasoned coating before frying so it browns into a crisp crust. It's the first move in the classic breading lineup. Pat the food dry, coat it fully, and shake off the excess so the crust stays even rather than gummy.
Dredging coats food in flour, breadcrumbs, or seasoned coating before frying so it browns into a crisp crust. It's the first move in the classic breading lineup. Pat the food dry, coat it fully, and shake off the excess so the crust stays even, not gummy.
- Difficulty
- Easy
How to do it
- 1
Pat the food dry and season it.
- 2
Press it into the coating to cover all sides.
- 3
Lift it out and shake off the loose excess.
- 4
Move to the next breading stage or straight to the pan.
The standard breading line
For a full crust, dredge sets up a dry base, the egg wash glues, and crumbs finish. Keep one hand for dry and one for wet so your fingers don't club up.
- Flour (dredge)
- Egg wash (dip)
- Breadcrumbs (coat)
Common uses
Tips & pitfalls
- Dry food first — a wet surface makes the coating clump.
- Season the flour, not just the food, for flavor in the crust.
- Let breaded food rest a few minutes so the coat sets.
Good to know
- Tool
- Shallow dish of flour or crumbs
- Best for
- Cutlets, fish, chicken, vegetables
- Cue
- Even, dry coat with excess shaken off
Also called
coat in flour · bread
Dishes that rely on it
Related
Whisk
Beat ingredients smooth and aerated with a looping wire motion
Sift
Pass dry ingredients through mesh to aerate and remove lumps
Strain
Pour through mesh to separate solids from liquid for a smooth result
Filter
Pass liquid through fine material to clarify out the smallest particles
Rice
Press cooked potatoes through small holes for fluffy, lump-free texture
Mash
Crush soft cooked food into a rustic, creamy purée
Grind
Crush food into a coarse to fine texture, from spices to meat
Grate
Shred food into fine bits against a sharp-toothed surface