Dredge
Dredging is coating food by pulling or rolling it through a dry substance, most commonly flour, cornmeal, or seasoned breadcrumbs, so a light, even layer clings to the surface. The food is often lightly moist so the dry coating adheres, and any excess is shaken off to leave a thin film rather than a thick crust. Dredging is frequently the first step in a larger breading sequence.
Cooks dredge fish, chicken, and cutlets in seasoned flour before pan-frying, which promotes browning and helps thicken any pan sauce made afterward. A simple approach is to spread the flour in a shallow dish, lay the food in it, turn to coat both sides, then lift and shake gently to drop the loose flour. Season the dredging flour itself with salt and pepper so the seasoning is built right into the coating, and dredge just before cooking so the coating does not turn gummy from sitting.
Cooks dredge fish, chicken, and cutlets in seasoned flour before pan-frying, which promotes browning and helps thicken any pan sauce made afterward. A simple approach is to spread the flour in a shallow dish, lay the food in it, turn to coat both sides, then lift and shake gently to drop the loose flour. Season the dredging flour itself with salt and pepper so the seasoning is built right into the coating, and dredge just before cooking so the coating does not turn gummy from sitting.