Jake Harper
When pan-searing chicken, a light dusting of flour can be used to prevent the meat from sticking to the pan. This technique, known as dredging, creates a layer of starch that keeps the protein off the metal surface of the pan, allowing the chicken to cook with minimal sticking and an even browning. The flour also helps to create a dry surface on the chicken, allowing it to brown without steaming. While the flour does not create a thick batter or coating, it enhances the flavour and texture of the chicken by allowing the natural taste of the meat to shine through. Additionally, the flour left in the pan can be used to thicken the juices and create a quick sauce to accompany the dish.
| Characteristics | Values |
|---|---|
| Prevents chicken from sticking to the pan | Creates a layer of starch that keeps the protein off the metal surface of the pan |
| Allows chicken to brown | Creates a dry surface so the chicken can brown in the pan |
| Thickens the pan juices for a sauce | Flour left in the pan combines with wine or lemon juice to create a sauce |
| Creates a light, crisp coating | Allows the taste and texture of the chicken to shine through without the distraction of breading |
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What You'll Learn
Flour prevents chicken from sticking to the pan
When cooking chicken, it is important to pat the meat dry to allow for browning, which creates flavour. However, dry meat tends to stick to metal pan surfaces, which can result in the meat shredding and tearing. To prevent this, a light dusting of flour can be used to coat the chicken. This creates a layer of starch that keeps the protein in the meat off the metal surface of the pan.
The kitchen term for this dusting of starch is dredging, and the technique works with a range of flours, including almond or coconut flours, gluten-free flour, and even cornstarch and potato starch. The flour should be a light dusting, rather than a thick coat, so you'll want to pat the chicken dry before dipping the protein in the flour and then gently shaking off any excess.
Dredging in flour gives chicken a lovely even browning on the meat, without giving it a dominant coating. The flour also creates a dry surface so the chicken can brown in the pan, and as a bonus, some of the flour left in the pan can be used to thicken the juices for a quick sauce.
There are a few different ways to dredge chicken in flour. One way is to sprinkle the flour onto a plate and then roll the chicken breasts around in it, pressing it into the flour. Another way is to dip the chicken in egg, then flour, and then dip it in egg again before finally coating it in breadcrumbs.
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Flour helps create an even browning
Flouring chicken before pan-searing helps create an even browning. This technique is called dredging, and it involves lightly coating the chicken in flour before cooking it in a pan. Dredging is a classic technique used in recipes like chicken piccata and delicately fried fish. It is also sometimes used when browning stew meats.
The flour coating creates a dry surface on the chicken, allowing it to brown evenly in the pan. A light dusting of flour is key, as a thick coat would create a batter-like texture, similar to fried chicken. By using a minimal amount of flour, the taste and texture of the chicken shine through without the distraction of a heavy breading. The flour also helps to prevent the chicken from sticking to the pan, ensuring that the meat cooks evenly and retains its moisture.
To achieve the perfect dredge, start by patting the chicken dry. Next, dip the chicken into a plate of flour and gently shake off any excess. Alternatively, you can sprinkle flour onto a plate, roll the chicken breasts in it, and press the flour onto the chicken. This method ensures an even coating.
Once the chicken is coated, heat a large skillet over medium-high heat and add two tablespoons of olive oil. Place the chicken in the skillet and sear for 4 to 5 minutes on each side until golden brown. The flour will toast up, creating an even browning on the meat. The bits of flour left in the pan can be used to thicken the pan juices, creating a delicious sauce to accompany your perfectly browned chicken.
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Flour can be used in conjunction with egg and breadcrumbs
When pan-searing chicken, a light dusting of flour can be used to create an even browning on the meat without creating a dominant coating. This allows the taste and texture of the chicken to shine through without the distraction of breading. The flour also creates a dry surface, preventing the chicken from sticking to the pan.
It is important to note that the flour should be a light dusting rather than a thick coat. The chicken should be patted dry before being dipped in the flour and then gently shaken to remove any excess. This ensures that the flour layer is not too thick, which could cause the coating to shear off when the chicken is cut.
Additionally, the chicken should only be dipped in the egg wash after being dredged in flour, as the egg can cause the flour to become a slurry, impacting its ability to stick to the chicken. The chicken can then be coated in breadcrumbs, such as Panko, to create a crispy texture.
Overall, using flour in conjunction with egg and breadcrumbs can create a delicious and crispy coating on pan-seared chicken while still allowing the flavour of the meat to shine through.
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Flour can be sprinkled on a plate and chicken rolled in it
The flour coating creates a dry surface, allowing the chicken to brown in the pan without burning. This technique ensures that the taste and texture of the chicken shine through without the distraction of a heavy batter or breading. The bits of flour left in the pan can also be used to create a quick sauce by adding a splash of wine or lemon juice to the pan juices.
When preparing the chicken for dredging, it is essential to cut the chicken breasts into pieces of even size and thickness. This ensures that the chicken cooks evenly and results in a visually appealing dish. After coating the chicken in flour, it is then placed in a skillet with heated olive oil and cooked for 4 to 5 minutes on each side until golden brown.
Additionally, the flour coating can be enhanced by adding seasonings such as smoked paprika, garlic powder, onion powder, and salt. These seasonings add flavour to the chicken while complementing the crispiness of the flour coating.
Overall, sprinkling flour on a plate and rolling the chicken in it before pan-searing is a simple yet effective technique that prevents sticking, promotes even browning, and enhances the overall taste and texture of the dish.
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Flour can be used to thicken juices for a sauce
When pan-searing chicken, a light dusting of flour can be used to create an even browning on the meat without creating a thick batter. This is achieved by dredging the chicken in flour, which creates a dry surface that allows the chicken to brown in the pan without sticking to the metal surface. The flour also helps to thicken the juices in the pan, creating a flavourful sauce.
Dredging is a classic technique used in recipes such as chicken piccata and delicately fried fish. It involves coating the chicken in a thin layer of flour, which can be done by sprinkling the flour onto a plate and rolling the chicken in it or by dipping the chicken in the flour and gently shaking off any excess. It is important to pat the chicken dry before dredging to ensure the flour adheres properly and creates a dry surface.
The flour left in the pan after cooking the chicken can be used to thicken the pan juices and create a quick sauce. This can be done by adding a splash of wine, lemon juice, or broth to the pan and whisking to combine. The sauce can then be drizzled over the chicken, enhancing the flavour and moisture of the dish.
Additionally, the flour can be combined with other ingredients to create a more complex sauce. For example, butter, broth, and cornstarch can be whisked together and added to the pan juices to create a thicker sauce. This sauce can be further enhanced by adding seasonings such as dried rosemary, thyme, or minced garlic.
By using flour when pan-searing chicken, not only does it help prevent the chicken from sticking to the pan, but it also provides a versatile base for creating delicious sauces to complement the dish.
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Frequently asked questions
A light coating of flour creates a dry surface on the chicken, allowing it to brown in the pan without steaming. This method, called dredging, also prevents the chicken from sticking to the pan.
You can pat the chicken dry, dip it in flour, and shake off any excess. Alternatively, you can sprinkle flour on a plate, roll the chicken in it, and press it into the flour.
A variety of flours can be used for dredging, including almond, coconut, gluten-free, cornstarch, and potato starch.
