The Dredge

Simple, chef-created: for quality fried chicken that will wow your customers

Two methods of prep:

Method 1: Pre-dip with Drum Rock Fis-Chic or Spicey Fry

- create a 1:1 slurry with water and Fis-Chic or Spicey Fry

- dip chicken to coat, then transfer to dry Drum Rock Dredge

- cook in small batches at 350 degree oil for 4-6 minutes, until chicken reaches internal temp of 165 degrees

Method 2: Buttermilk Brine

- combine buttermilk and hot sauce to create a brine- place chicken in brine under refrigeration for at least 4 hours

- Pour The Dredge into shallow dish, just before breading, sprinkle a few drops of water into mix and stir to form small clumps that will enhance crunch

- Remove chicken from brine, and press each piece firmly into The Dredge to ensure complete coverage, and shake off excess

- Double coat for more crispness

- Heat oil to 350 degrees F and fry in small batches for 4-6 minutes, until chicken reaches internal temp of 165 degrees. Let chicken rest briefly on wire rack to remove excess oil and maintain crispness.