My recipes for Cajun Chicken, Creamy Chicken Marsala, and Creamy Chicken Piccata use only dredged chicken, not breaded.

Plus, some recipes only call for dredged chicken, which means the process stops here…and the last thing you want is the taste of basic bland flour! This really helps to make sure your cooked chicken is seasoned and flavorful. When you’re dredging chicken, always prepare the flour too! I usually use about 1/2 cup – 2/3 cup of the all purpose flour, add a teaspoon of garlic powder, a teaspoon of salt, and a generous dash of pepper. I’ve also created this tutorial with a few more instructions on how to butterfly a chicken breast. If you want a super big piece of chicken you can leave the piece whole, or do what I like to do where I complete the slice to create two pieces of chicken.Īfter you have your sliced chicken, use a meat tenderizer to pound it out to an even thickness. Whole milk, half & half, or light creamīutterflying chicken is the process where you slice the meat all the way through, as if you’re opening a book.Salt, pepper, garlic powder (I’m a firm believe in seasoning the flour!).To cut down on the mess, I like to use tongs to hold the meat as you transfer it from bowl to bowl.

I’m fine using a few of my bowls, but you can also get these trays made specifically for breading meats! Bowls or trays to hold the ingredients.

Here’s what you’ll need from your pantry, fridge, and kitchen! Kitchen supplies

Dredging and breading chicken is an easy chicken preparation that will take basic chicken and turn it into perfectly golden brown and crispy! A few basic pantry and fridge ingredients is all you need and you’re on your way.

Dredge in flour meaning