How to Dredge Chicken for Chicken Cacciatore

Video Transcript

"Hi! I'm Karl James owner of Creolesoul catering located in Round Rock, Texas on behalf of Expert Village I'm here to show you a chunky chicken cacciatore. Okay now we are at the step where we are dredging our chicken in a little flour lightly coating and put it in our hot olive oil and basically we are going to brown the chicken. We are going to do it in batches here and we are in medium high heat here. Like I said we are not cooking our chicken all the way through we are just browning it giving it some color it is just to get it brown that is a good color. We would take those pieces out and add more chicken to our hot oil. Like I said you can do this using the thigh, the leg, this receipt we are going to use just the chicken breast and we cut it in little pieces. It really doesn't take long for our chicken to brown we would keep flouring the next batch here. Like I said we are just lightly dusting them in the seasoned flour mixture. The chicken was already seasoned and now we are going to coated it with that seasoned flour make sure that, that flavor went all the way through. Lets check our chicken browning here, flip these pieces over, like I said we have some nice color in that chicken breast. Anyway what we would do is continue to brown our chicken here and move on to the next step."