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
- Buttermilk, milk, yogurt or a marinade
- Pie plate
- 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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