Dredging chicken in flour before cooking is a technique used for a variety of reasons. The main purposes are to help create a crispy coating on fried chicken, to thicken a sauce or gravy, and to prevent chicken from sticking to the pan or grill. Understanding why flour is used for dredging can help cooks use this method more effectively.
Creates a Crispy Fried Chicken Coating
One of the most common reasons to dredge chicken pieces in flour is to create a crispy coating when pan frying or deep frying. The dredging process works in the following way:
- Chicken pieces are seasoned with salt, pepper, and other spices as desired.
- The chicken is then dredged through flour, coating all sides.
- The floured chicken is optionally dipped into beaten eggs or buttermilk.
- The chicken is then dredged again in flour, parsley, breadcrumbs, or other coatings.
- The double-dredged chicken pieces are fried in hot oil until golden brown and crispy.
The initial flour dredging creates a dry, sticky surface for the coating to adhere to. The second dredge then builds up a thick outer layer. When fried, this coating becomes crispy and flavorful.
How the Flour Helps
There are a couple of reasons why a flour dredging results in a crisper crust than simply frying plain chicken:
- The flour coating partially cooks and sets when it contacts the hot oil, sealing in moisture.
- The starch in the flour undergoes a process called gelatinization when fried. This change in the starch results in a crispy texture.
- The flour browns quickly and forms a crispy shell around the chicken.
By itself, flour forms a very thin and uneven crust. But combined with the egg and second flour coating, it creates the foundation for that signature crispy fried chicken coating we all love.
Different Flour Options
While all-purpose flour is most commonly used, there are other options that can add their own twist to fried chicken:
| Flour Type | Benefits |
|---|---|
| All-purpose | Neutral flavor, Crisps up nicely |
| Cornstarch | Very crispy coating |
| Rice flour | Gluten free option |
| Self-rising flour | Leavening gives extra crunch |
| Bread crumbs or crackers | Adds flavor and texture |
Get creative and use different flours or even ground up chips, nuts, or cereals in your second dredge for added crunch and flavor.
Thickens Sauces and Gravy
Another reason flour is often used with chicken is to thicken up pan sauces, gravies, or braising liquid. Some examples include:
- Pan sauce from sautéed or roasted chicken pieces
- Rich turkey gravy at Thanksgiving or Christmas
- Braising liquid from dishes like chicken stew or pot pie
The process is simple. Cooks make a roux by cooking flour and fat (butter, oil, drippings) together. The roux thickens up the sauce as it simmers.
How Does Flour Thicken Liquids?
There are two components that enable flour to thicken sauces and gravies:
- Starch molecules – When heated in liquid, starch molecules absorb water and swell up, increasing viscosity.
- Gluten formation – Gluten proteins link together, forming a gel matrix that also thickens the sauce.
The longer the flour cooks, the more thickening power it will have. Cooks can control the thickness by adjusting the ratio of flour to liquid.
Roux Tips
Follow these tips for the perfect flour-thickened sauce for your chicken every time:
- Use equal parts fat and flour by weight or volume.
- Cook the roux slowly over medium heat until browned for deeper flavor.
- Add aromatics like onion, garlic, herbs after cooking the raw flour taste out of the roux.
- Gradually whisk in broth, milk, or other liquid to prevent lumps.
- Simmer for 10-15 minutes to fully thicken.
- For a creamy sauce, whisk in butter at the end.
Prevents Sticking When Pan Frying
Dredging chicken pieces in flour before pan frying is also an easy way to prevent them from sticking to the skillet. The flour coating accomplishes a few things:
- Creates a protective barrier between the chicken and pan surface.
- Allows chicken pieces to develop browned crust before getting overly stuck.
- Can be made into a quick sauce by cooking flour drippings after chicken is done.
This dredging technique works great for bone-in, skin-on chicken pieces as well as boneless breasts or tenders. Simply shake chicken in a bag with flour and spices, then pan fry in a small amount of oil over medium-high heat until cooked through.
Tips for Pan Frying Floured Chicken
Follow these tips to get perfectly seared, not stuck chicken every time:
- Use a heavy skillet, ideally cast iron or stainless steel.
- Choose a fat with high smoke point like vegetable or canola oil.
- Use medium-high heat to quickly brown chicken without overcooking.
- Resist moving chicken until well browned on one side.
- Flip gently once and finish cooking through.
- Let chicken pieces rest 5 minutes before serving.
Cleaning Up Stuck Bits
Even with flour dredging, chicken can still stick to the skillet in places. Try these cleaning methods:
- Deglaze – Pour in wine, broth, vinegar and scrape up any stuck bits.
- Simmer – Letting the pan simmer for a few minutes can help loosen crusty flour bits.
- Soak – For really stubborn spots, soak pan for 10-15 minutes in hot soapy water before scrubbing.
Avoid overly scrubbing the pan, which can damage the cooking surface over time. A good deglazing or soaking should get it clean.
Key Takeaways
Here are some key points to remember about dredging chicken in flour:
- Creates a crispy coating for fried chicken when used as part of a dredging station
- Thickens braising liquids, gravies and pan sauces when cooked into a roux
- Prevents chicken from sticking when pan-fried on the stovetop
- Can be paired with other flours like cornstarch or crumbs for texture
- Should not be used alone to coat chicken before frying
Understanding the purpose of flour dredging provides you with the knowledge to use this simple but handy technique for delicious chicken dishes.