The culinary technique known as dredging is a simple process of coating a piece of food that is to be fried such as poultry, meat or fish with seasoned flour, cornmeal or bread crumbs.
To make the dry mixture stick better, the pieces often are dipped first in liquid, such as buttermilk, milk, beaten eggs or a mixture of eggs and milk. This also makes for a thicker, crunchier crust.
To keep your fingers from getting more coating on them than the food, use one hand for dipping the food in liquid and the other for dipping it in breading. Your dry hand can also be used to sprinkle the breading onto the food.