Double dredging is a cooking technique used to create an extra crispy and flavorful coating on fried foods like chicken, fish, and vegetables. It involves dredging the food in flour, then egg wash, and then flour again before frying resulting in a double layer of crunchy coating.
What is Dredging?
Dredging refers to coating food in dry ingredients like flour, breadcrumbs, cornmeal or cornstarch before cooking. The dredge creates a barrier between the food and the hot oil, allowing it to fry up crispy and golden brown.
Some key points about dredging:
- Helps seal in moisture and flavor
- Creates a textured, crispy coating
- Prevents food from absorbing too much oil
- Allows even browning
The Double Dredge Method
Double dredging takes the basic dredging technique a step further for an extra thick and craggy coating. It involves three steps:
- Dredge in flour – The food is lightly coated in flour, tapping off any excess. The flour acts as a dry base layer.
- Dip in egg wash – The floured food is dipped into beaten eggs or milk, allowing the flour to adhere. The egg wash helps the second flour coating stick.
- Dredge again in flour – The food is coated once more in flour, clumping on top of the egg-coated base layer.
Once double dredged, the food is dropped directly into hot oil to fry. The wet egg layer in the middle creates steam, puffing up the outer flour layers resulting in a bumpy, craggy texture.
Why Double Dredge?
Double dredging has several advantages over regular single dredging:
- Extra thick coating – More nooks and crannies to get super crispy.
- Added crunch – The double layer gives more surface area to get crispy.
- Extra flavor – The bumpy texture holds more spices from the flour.
- Better adherence – The egg binder helps the second flour layer stick better.
- Moist interior – The coating insulates the food and seals in moisture.
The result is fried food with a shatteringly crunchy exterior and a moist, flavorful interior.
Foods to Double Dredge
Almost any food can benefit from double dredging. Here are some of the most popular options:
| Food | Details |
|---|---|
| Chicken | Double dredge chicken pieces for crunchy fried chicken. |
| Fish Fillets | Double dredge fish like tilapia, cod or haddock for fish and chips. |
| Shrimp | Peel, devein and double dredge large shrimp for fried shrimp. |
| Vegetables | Try double dredged fried green tomatoes, zucchini or okra. |
| Onion Rings | Double dredge sliced onions for extra crispy onion rings. |
Tips for Double Dredging
- Use one hand for wet ingredients and one for dry to prevent clumping.
- Let items rest for 5-10 minutes after flouring before the egg wash. This allows the flour to better adhere.
- After the egg wash, immediately coat in flour again while the egg is still wet.
- Gently shake off excess flour between steps. Too much and the coating will be gummy.
- Use tongs or a slotted spoon to transfer food into the hot oil to minimize clumping.
Choosing Your Dredge
The coating ingredients you choose impact the flavor and texture of the final product. Consider these flour and starch options:
| Dredge | Features |
|---|---|
| All-purpose Flour | Neutral flavor, fine crisp texture |
| Cornstarch | Very crispy result, can use half cornstarch and half flour |
| Rice Flour | Gluten free option, gives light crunch |
| Seasoned Flour | Flavorings like salt, pepper, garlic powder, paprika |
| Breadcrumbs/Panko | Shatteringly crispy, robust flavor |
| Cornmeal | Adds corn flavor, crispy gritty texture |
Feel free to mix and match varieties for flecks of different colors and textures.
Egg Wash Options
The egg wash step helps the second dry dredge layer adhere. Options include:
- Whole eggs
- Egg whites only
- Milk
- Buttermilk
- Watered down egg mixture (for lighter coating)
Double Dredge Recipes
To get you started, here are some tasty double dredge recipes to try:
Double Dredge Fried Chicken
Ingredients:
- Chicken pieces
- Flour
- 2 Eggs, beaten
- 1 cup Buttermilk
- 1 Tbsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Vegetable oil for frying
Instructions:
- In a bowl, combine flour, paprika, salt, pepper, garlic powder and onion powder.
- Dredge chicken pieces in flour mixture until fully coated. Let rest 5 minutes.
- Dip chicken in buttermilk, then dredge again in seasoned flour. Shake off excess.
- In a heavy pot, heat 2-inches oil to 350°F. Fry chicken pieces for 8-12 minutes until golden brown and cooked through. Drain on paper towels.
Crispy Double Dredged Shrimp
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 cup flour
- 2 eggs
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Oil for frying
Instructions:
- Mix flour, paprika, garlic powder, salt and pepper in a bowl.
- Dredge shrimp in seasoned flour. Let rest 5 minutes.
- Dip shrimp in beaten eggs then dredge again in flour mixture.
- In a skillet, heat 1/2-inch of oil to 375°F. Fry shrimp 2-3 minutes per side until golden brown. Drain on paper towel lined plate.
Double Dredged Zucchini Fries
Ingredients:
- 3 medium zucchini
- 1 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 2 Tbsp Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Oil for frying
Instructions:
- Cut zucchini into thick fry shaped spears. Pat dry with paper towel.
- Place flour in one bowl, beaten eggs in another, and combine panko, Parmesan, Italian seasoning, garlic powder, salt and pepper in third bowl.
- Dredge zucchini in flour, dip in egg, then coat with panko mixture.
- Fry in 350°F oil for 2-3 minutes until crispy and golden brown. Drain on paper towel.
FAQs
Why do you double dredge instead of single dredge?
Double dredging creates an extra thick, ultra-crispy crust on fried foods. The wet egg layer in between the two flour coatings adds a bumpy craggy texture that gets crunchy, while sealing in moisture.
What can you use instead of eggs for the wash?
Instead of eggs, you can use milk, buttermilk, plain yogurt, or watered-down eggs. The wash just helps the second dry coating stick to the first.
Is double dredging gluten free?
Double dredging can be made gluten free by using rice flour, cornstarch, or chickpea flour instead of regular wheat flour. Make sure the breadcrumbs are gluten free too.
How long do you fry double dredged food?
Fry at 350-375°F until the coating is crisp and golden brown and the interior is fully cooked through, around 8-12 minutes depending on thickness. Use a thermometer to check inside temperature.
Why do you let it rest between coatings?
Letting the food rest for 5-10 minutes after the first flour coating allows it to better adhere before the egg wash. This helps prevent the coating from falling off.
Conclusion
Double dredging may add an extra step to preparing fried foods, but it delivers next-level crunch that’s worth the effort. The dual layer of seasoned flour and sturdy egg binder locks in flavor and moisture for finger-licking goodness. Crispy fried chicken, seafood, and vegetables straight from the fryer are hard to match. Just be sure to let items rest sufficiently between coatings and fry at the right temperature for the ideal tender interior and shatteringly crunchy crust that double dredging does best. Now that you know how to double dredge and its benefits, go forth and fry up a storm!