When I drag the wet chicken parts through the flour and bread crumbs, most all of the coating seems to fall off. The high temperature gives it a crispy texture that makes it seem like it was deep-fried or fried in a pan - even though it wasn’t.īut, my problem is with the “dredging”.
I’ve tried frying it in a pan with oil and it just tastes a lot better after baking it in the oven instead.
Then take some chicken parts (usually with the skin and bones removed) and drop it into this batter and then put some flour and bread crumbs into another bowl and after the chicken is thoroughly dipped in the batter to “drag” it or “dredge” it through the flour and bread crumbs to give it a nice coating (sort of like Shake and Bake) and then either fry it or deep-fry it or just bake it.Ĭurrently, I"m taking some chicken breasts and removing the skin and bones and cutting them into cubes measuring about one inch on each side and then covering a flat pan with tin foil and lubricating the foil with PAM (a spray-on type vegetable oil) and then pouring some olive oil into the pan and letting the chicken cook at a high temp (around 400 degrees) for 15 minutes and then flipping it over and letting it cook for another 15 minutes. I have a few recipes like “Southern Fried Chicken” that call for food to be “dredged”.įor those of you who may not know, the idea is to take a bowl and mix some water, eggs and yellow mustard powder and beat it into a “batter”.
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