How Do I Get My Flour to Stick to Meat When Frying?


A flour dredge gives meat a thin, crispy coating that adds flavor and locks in the meat's juices. Whether you are making the perfect fried chicken or a flavorful breaded steak, getting the flour to stick evenly can be a tricky procedure. Flour won't stick well to a dry surface, but an overly wet surface results in a clumpy, uneven coating or one that drips off as quickly as you apply it. Soaking the meat in a flavorful liquid before you dredge helps the flour stick and improves the meat's tenderness.

Things You'll Need

  • Bowl
  • Buttermilk, milk, yogurt or a marinade
  • Pie plate
  • Flour
  • Seasonings of choice
  • Paper towels
  • Fill a container with buttermilk, or substitute plain milk, yogurt or a marinade of your choice. Submerge the meat in the buttermilk and cover the container. Soak the meat in the buttermilk for as long as four hours in the refrigerator.

  • Place a 1-inch deep layer of flour in a pie plate. Mix in the herbs and spices of your choice to taste. Salt, pepper, paprika, and dried oregano or other herbs complement most meats.

  • Remove the meat from the soaking solution. Pat each piece with a paper towel to absorb any excess liquid, or the flour will drip off the meat.

  • Pull the meat through the flour, coating both sides evenly. Hold the meat over the pie plate and shake it gently to remove any excess flour.

  • Fry the coated meat immediately. Cook until the coating is golden and crisp, and the meat reaches an internal temperature of 145 degrees Fahrenheit for beef and pork, or 165 F for poultry.

Tips & Warnings

  • Soak meat in the refrigerator and maintain a temperature between 33 and 40 F to prevent the growth of illness-causing bacteria.
  • If you don't have time to soak the meat, dip it in beaten eggs before dredging it through the flour.
  • Dispose of the flour and excess buttermilk immediately after use. Leftover ingredients that touch raw meat aren't suitable for reuse.

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