There are several reasons for dredging: the coating applied to the food acts as a barrier that keeps the food from sticking to the pan as it cooks it enables the exterior of the food to become crisp and darken evenly without burning and it prevents the food from becoming tough-textured.ĭredging should occur just before cooking. Fish fillets, boneless poultry, pork cutlets, and veal cutlets are some of the foods that are often dredged in dry ingredients before cooking. For example, chicken pieces can be dredged through flour, herbs, spices, or breadcrumbs so the pieces achieve a browned, crispy coating after being cooked. Flour is the most common dredge used, but other ingredients can be used as well. Meaning the oil will suddenly stops sizzling, but to be on the safe side let’s just fry the chicken until it’s a deep golden brown.The process of pulling foods through dry ingredients to coat them before cooking. An old friend told that the key to knowing when chicken is done, is when it stops talking to you.
Try not to bother the chicken while it is frying. Once oil reaches 350 degrees add the chicken, and cook for about 5 minutes on each side, or until juices run clear. Season your flour using, garlic powder, onion powder, season salt, black pepper, and dried parsley. Not everyone owns a deep fryer, and that’s okay. Marinate this mixture for an hour, or overnight if you want added flavor. If you don’t have dried parsley handy, dried sage is another great herb that taste amazing with chicken. Season with mustard, hot sauce, season salt, garlic powder, onion powder, black pepper, and dried parsley. To make this delicious crispy mustard fried chicken thighs recipe we are going to start with fresh, clean chicken thighs. Not only do I love mustard on chicken, it’s also great on fish! I’ve never had mustard on anything other than a hot dog. Crispy mustard fried chicken thighs to be exact. When I made a visit to one of my close friends who happens to live in the South. So much that I could eat it just about everyday of the week.
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