21
Dec
Pour flour in a small bowl and dip the chicken breasts in the flour thoroughly coating all sides. Add chicken to the flour and cover well.
Move to the egg bowl and gently cover well.
Chicken dredged in flour recipes. The chicken is coated in a light egg wash dredged in a savory mixture of flour and spices and pan-fried in olive oil resulting in a quick easy version of a comfort food classic Melissa Bahen. Pan-fried chicken tenders are an easy and tasty way to get dinner on the table in a hurry. Covered in a crisp batter the toothsome filets of white meat beg to be dipped.
Pour flour in a small bowl and dip the chicken breasts in the flour thoroughly coating all sides. Arrange on a plate until all pieces are dredged. Heat an inch of oil in a frying pan and cook the breasts for 10 minutes on each side or until crisp and browned.
Flip the breasts just once while cooking. Check the internal temperature is 165 degrees Fahrenheit using a thermometer. Paper towel dry your thin chicken breasts if you bought thick ones make sure to butterfly each one.
In a large bowl combine flour salt black pepper garlic powder onion powder and Italian Seasoning. Stir well to blend. Using a fork or tongs coat the chicken breasts in the flour.
Combine the flour salt paprika pepper and other dried thyme in a shallow dish. Pat the chicken dry with paper towels. Working one piece at a time with tongs dredge each piece of chicken in the flour mixture and then dip into the melted butter covering completely.
Transfer to a baking dish skin-side up. We are going to double dredge the chicken which has 6 steps. You can do all of your chicken pieces in one pass through the next steps or do a little at a time whatever you are most comfortable with.
Add chicken to the flour and cover well. Move to the egg bowl and gently cover well. Then back to the flour and cover all sides well.
Feel free to use a spoon to help cover. Your hands will start to get messy but. In a deep medium bowl combine the kosher salt lemon zest and juice 1 teaspoon paprika one-half teaspoon cayenne the brown sugar one-half teaspoon garlic powder and one-half teaspoon.
For example dredging chicken in flour is one of the steps when preparing chicken piccata likewise veal piccata. Croquettes or cutlets are also usually dredged with flour before cooking. Dredging in flour requires the item to have some moisture about it which is the case with most food items.
- To prepare the chicken for dredging. Prepare two baking sheets lined with foil each with a wire rack set over top. Add the flour into a large bowl then add to it the remaining 1 tablespoon of salt.
Dry the chicken cubes with paper towels and place in a medium bowl. Add the flour salt and pepper and toss to combine. Heat the oil in a 12-inch skillet preferably nonstick over high heat until very hot but not smoking.
Add the chicken cubes and cook in one layer turning occasionally until cooked through about 3 12 minutes.