To lightly coat food to be fried, as with flour, cornmeal or breadcrumbs. This coating helps brown the food. Chicken, for example, might be dredged with flour before frying.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.