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Whatever the coating matter, it can be seasoned first, or not. The flour used is generally white wheat flour, but other items such as breadcrumbs or cornmeal can be used.

This will help it to brown more quickly when it comes to that part, and stop great clumps of flour from sticking in various parts. To dredge meat, dry the meat slightly between pieces of paper towel before. In dredging, meat such as beef, chicken, turkey, veal, or pork is coated in a flour and then browned in a pan. Nothing does this short of dipping the meat in a gallon of varnish. It’s a myth that it seals the surface of the meat to keep the juices in. The purpose of dredging is to make a meat’s surface a more attractive brown colour, and to create flavourful carmelized flour bits in the pan that can be used in making a thick sauce through deglazing. Dredging is coating something, usually meat, with a flour before browning the item.