They occur as a result of a Maillard Reaction. The carmelized bits aren’t actually carmelized, and aren’t created through caramelization. When done coating the meat, shake off any excess flour, as it can burn. Or, you can simply put the flour onto a plate, and roll the meat around in it, pressing it into the flour. To coat the meat, you can toss it with the flour in a plastic bag, a paper bag or in a plastic container with a lid. Whatever the coating matter, it can be seasoned first, or not. The flour used is generally white wheat flour, but other items such as breadcrumbs or cornmeal can be used. This will help it to brown more quickly when it comes to that part, and stop great clumps of flour from sticking in various parts. To dredge meat, dry the meat slightly between pieces of paper towel before. In dredging, meat such as beef, chicken, turkey, veal, or pork is coated in a flour and then browned in a pan. Nothing does this short of dipping the meat in a gallon of varnish. It’s a myth that it seals the surface of the meat to keep the juices in. The purpose of dredging is to make a meat’s surface a more attractive brown colour, and to create flavourful carmelized flour bits in the pan that can be used in making a thick sauce through deglazing. You may find it just as delicious hot out of the fryer as it is cold the next day.Dredging is coating something, usually meat, with a flour before browning the item. It’s double-fried to let extra moisture evaporate from the skin between fries.Įven if you don’t follow that recipe, consider substituting Wondra flour next time you fry chicken.The chicken is also dredged in water instead of egg, as the fat would soften the coating. Plain water is added to the flour mixture to create a thick, craggy crust.The chicken is brined in salt water, for deep seasoning, and also to keep the meat moist.This recipe, which you can check out here, has a few other quirks that make it special (and crispy). Since Wondra flour has a lower amount of protein, less moisture is retained in the coating, and less water seeps into it when it’s sitting in your picnic basket, keeping it as crispy as when it was made. “Protein also acts like a moisture sponge, holding water during the frying and then releasing it when the chicken is stored-releasing it into the waiting arms of the starch, which becomes soggy,” Adams said.

Define dredge flour