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Breaded Chicken cutlets arranged on a metal pan that's lined with parchment paper

Dredging & Breading

Learning a basic dredging and breading technique will open up a whole array of recipes for you. It’s really not difficult, the hardest part is trying not to make a mess!
Course Main Course
Cuisine American
Keyword breading, dredging


  • Flour
  • Egg or other wet ingredient
  • Breadcrumbs or other dry ingredient


  • Prepare a breading station. Add flour to one side, breading to another. Use a large baking sheet or two plates. Scramble the eggs or add other wet ingredients to a a large bowl. Line a clean pan with parchment paper.
  • Make sure the food is not too wet, pat with a paper towel to absorb some moisture if necessary.
  • Lightly coat the food in flour. Shake off any excess and set on a pan or plate that's lined with parchment paper.
  • If you're only dredging, then that is all. If breading continue with the next steps.
  • To apply the breading, take the dredged food and dip it in the wet ingredient (egg, milk, etc.). Make sure the entire piece is evenly moist.
  • Next, coat the food with a dry ingredient (breadcrumbs, flour, cornmeal, etc). Make sure there is an even coating and gently shake off the excess.
  • Place on a plate or pan. If you’re stacking, use a piece of parchment paper in between so the breading doesn’t stick to itself and flake off.