{"id":991,"date":"2020-05-18T19:16:31","date_gmt":"2020-05-19T02:16:31","guid":{"rendered":"https:\/\/www.casler.org\/wordpress\/?p=991"},"modified":"2020-05-18T19:22:24","modified_gmt":"2020-05-19T02:22:24","slug":"easy-dredge-for-chicken-seafood-and-vegetables-not-just-flour","status":"publish","type":"post","link":"https:\/\/www.casler.org\/wordpress\/easy-dredge-for-chicken-seafood-and-vegetables-not-just-flour\/","title":{"rendered":"Easy Dredge – For Chicken, Seafood and Vegetables (Not Just Flour!)"},"content":{"rendered":"

Most of the times I’ve dredged food, it’s in a mixture that’s mostly flour. It’s tasty, but the seasoning doesn’t stand out. Let’s change this with a dredge that’s 33% seasoning. This dredge was pretty much made with just the herbs and spices I had sitting in the pantry.<\/p>\n

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The picture shows a quart jar about 2\/3 full but this recipe will nearly fill it to the top because we used\u00a0this for chicken tonight. I’m sure it’ll also be great for other things like vegetables or even seafood.<\/p>\n

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Easy Dredge (For Chicken, Seafood or Vegetables)<\/h2>\n
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\n Print Recipe<\/a>\n \n \n <\/div>\n <\/div>\n <\/div>\n
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Prep Time <\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients
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  • 3<\/span> tbsp<\/span> pink himalayan sea salt<\/span> other salts may work too, avoid iodized salt<\/span><\/li>
  • 2<\/span> tbsp<\/span> thyme<\/span><\/li>
  • 2<\/span> tbsp<\/span> basil<\/span><\/li>
  • 1<\/span> tbsp<\/span> black pepper<\/span><\/li>
  • 6<\/span> tbsp<\/span> paprika<\/span><\/li>
  • 1<\/span> tbsp<\/span> oregano<\/span><\/li>
  • 2<\/span> tbsp<\/span> garlic powder<\/span><\/li>
  • 2<\/span> tbsp<\/span> white pepper<\/span><\/li>
  • 2<\/span> cups<\/span> all purpose flour<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Mix all the ingredients together in a bowl.<\/span><\/div><\/li>
    2. Store it in a quart sized mason jar. It'll last for at least a year if not longer.<\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
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      Most of the times I’ve dredged food, it’s in a mixture that’s mostly flour. It’s tasty, but the seasoning doesn’t stand out. Let’s change this with a dredge that’s 33% seasoning. This dredge was pretty much made with just the herbs and spices I had sitting in the pantry.<\/p>\n","protected":false},"author":1,"featured_media":992,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[238],"tags":[],"class_list":["post-991","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american"],"gutentor_comment":0,"jetpack_featured_media_url":"https:\/\/www.casler.org\/wordpress\/wp-content\/uploads\/2020\/05\/C3EB1EDB-A4D6-457B-B0EB-E2ACC29C05F1-scaled.jpeg","_links":{"self":[{"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/posts\/991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/comments?post=991"}],"version-history":[{"count":0,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/posts\/991\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/media\/992"}],"wp:attachment":[{"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/media?parent=991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/categories?post=991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/tags?post=991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}