![]() Why add an extra step? Because coating the food with flour first will help the breading stick. When breading however, you should always dredge with flour. What is dredging and breading?ĭredge – To lightly coat food with flour, breadcrumbs, cornmeal, etc., before frying.īread – To coat food moistened with liquid (such as milk, egg, etc.) with breadcrumbs, flour, cracker meal, etc.įood that is dredged may or may not be breaded. It’s really not difficult, the hardest part is trying not to make a mess!įollow a few simple steps and you can look forward to delicious dinners like pork schnitzel or these delicious fried chicken thighs. ![]() Serve with gravy or dipping sauce, if desired.Learning a basic dredging and breading technique will open up a whole array of recipes for you.Allow to rest 10 minutes before serving.Remove the cooked livers and set aside on a paper towel lined plate or a sheet pan lined with a cooling rack to drain of excess oil.Chicken livers are done when firm, golden brown and crispy. Cook 3-4 minutes per side, turning occasionally.When the cooking oil is hot for frying, add the chicken livers in batches not to over crowd the pan.You can do all of the dredging and set aside on a sheet of parchment paper. Next, take each chicken liver and dredge in the dry mixture, then coat in the wet mixture, and a final dredge in the dry mixture to prepare for frying.Add the chicken livers to a colander and rinse.Mix to combine and add the water to loosen the wet mixture. ![]() Next, in a separate bowl, make the wet dredge mixture by beating the egg and adding the buttermilk.Begin by preparing the dry dredge mixture by adding the flour and seasonings to a bowl, stir to combine.Add the cooking oil to a skillet and heat over medium heat.
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