# Can you help me with "dredging" food please?

**URL:** <https://boards.straightdope.com/t/can-you-help-me-with-dredging-food-please/634490>\
**Category:** Cafe Society\
**Created:** [September 12, 2012, 9:40am UTC](https://boards.straightdope.com/t/can-you-help-me-with-dredging-food-please/634490 "2012-09-12T09:40:35Z")\
**Posts on this page:** 4\
**Page:** 2

<div class="post-metadata">

**Author:** ![Charlie\_Wayne](https://avatars.discourse-cdn.com/v4/letter/c/4bbf92/32.png) [@Charlie\_Wayne](https://boards.straightdope.com/u/Charlie_Wayne)\
**Post date:** [September 13, 2012, 2:12pm UTC](https://boards.straightdope.com/t/can-you-help-me-with-dredging-food-please/634490/21 "2012-09-13T14:12:35Z")

</div>

I would like to thank everyone who contributed to this thread.

I just made another batch and it was the best ever.

The use of a bag made a big difference. That was a great tip.

Also, dipping the chicken in flour before dipping it in the egg batter seemed to work very well. I got lots more coating on the chicken than I ever did before.

I very much appreciate all your help. It worked out super.

Thank you so much.

---

<div class="post-metadata">

**Author:** ![tdn](https://avatars.discourse-cdn.com/v4/letter/t/94ad74/32.png) [@tdn](https://boards.straightdope.com/u/tdn)\
**Post date:** [September 13, 2012, 2:55pm UTC](https://boards.straightdope.com/t/can-you-help-me-with-dredging-food-please/634490/22 "2012-09-13T14:55:07Z")

</div>

Lots of good advice in this thread, and **WhyNot** clearly understands the science.

The thing to remember is that dry won’t stick to dry and wet won’t stick to wet. Raw chicken is generally considered wet, which is why a thin layer of dry (corn starch or flour) is key before the egg wash. And always shake off the excess of any coating. Thicker is not better, it’s just potential glop.

---

<div class="post-metadata">

**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\
**Post date:** [September 13, 2012, 3:16pm UTC](https://boards.straightdope.com/t/can-you-help-me-with-dredging-food-please/634490/23 "2012-09-13T15:16:40Z")

</div>

> [@Bozuit](#):
>
> **WhyNot** are you sure that applies to batter with flour in it? Flour and water is pretty sticky, after all.
> 
> I don’t really batter/bread things so I will defer to your expertise in this matter, I just wondered if you misunderstood my point about adding flour to the batter itself.
> 
> Either way, maybe I should try whatever seems to work for **Lazlo**. I’m vegetarian so I suppose it won’t be chicken, but I might try it with Quorn (fake chicken) or halloumi (cheese).

Yes. But it would probably work really well for Quorn or for cheese that’s dry in texture. Like \*\*tdn \*\*(later) said better than I did, “dry won’t stick to dry, wet won’t stick to wet.” Chicken without skin is wet, no matter how much you try to dab it dry with paper towels. Quorn and some cheeses are dry, so a nice thick batter with flour in it will work nicely. 🙂

---

<div class="post-metadata">

**Author:** ![Bozuit](https://avatars.discourse-cdn.com/v4/letter/b/edb3f5/32.png) [@Bozuit](https://boards.straightdope.com/u/Bozuit)\
**Post date:** [September 14, 2012, 4:55pm UTC](https://boards.straightdope.com/t/can-you-help-me-with-dredging-food-please/634490/24 "2012-09-14T16:55:07Z")

</div>

Great, thanks.

Time to abuse my waistline.

[Previous page](https://boards.straightdope.com/t/can-you-help-me-with-dredging-food-please/634490.md?page=1)