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Kentucky Kernel Seasoned Coating Mix, Lemon Pepper
Kentucky Kernel Seasoned Coating Mix, Lemon Pepper
7 oz
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About
Details
No preservatives, artificial colors or flavors. No sugar added. New! Since 1810. Delicious baked or fried! With cornmeal & spices! A complete seasoned coating. No MSG. This package sold by weight, not by volume. Contents may have settled during shipping. Our Guarantee If for any reason you are not satisfied with this product, we'll make it right. Simply send the complete bottom of this box and your purchase price to: Kentucky Kernel 11 N Brady Ave Newton, NC 28658. KentuckyKernel.com. Visit our website or call for a free catalog and recipes! 828.646.1611. Look for the entire line of Kentucky Kernel products in the Flour, Corn Meal, Batter Mix and Baking Mix sections of your supermarket. Or find us online! Certified 100% recycled paperboard.
Ingredients
Enriched And Bleached Wheat Flour (niacin, Iron, Thiamin, Riboflavin, Folic Acid); Stone Ground Corn Meal; Salt; Corn Flour; Spices, Citric Acid, Dehydrated Onion, Sugar, Dehydrated Garlic, Modified Corn Starch, Lemon Juice Powder (corn Syrup Solids, Lemon Juice, Lemon Oil), Natural Flavors And <2% Extractive Of Turmeric For Color.
Directions
This item is not ready to eat. It must be thoroughly cooked. Basic Coating Method: One pound (total): 1. Pat dry. Cut into pieces if desired. Smaller pieces will cook faster and may be more flavorful because they hold more coating. 1/4 to 1/2 cup liquid. 2. Dip pieces in liquid. Shake off excess. You may use water, milk, buttermilk, melted butter, oil or beaten egg. 3/4 to 1 cup dry mix. 3. Coat well in dry coating mix. Repeat step 2 & 3 if thicker coating is desired. This box can coat about 3-4 pounds of meat. Tips: Coating: For less mess, use one hand only to dredge in liquid and transfer dipped pieces into dry coating mix. Then use your other hand only in dry coating mix. Frying: Preheat oil completely. Drain when finished on paper towels or napkins. Baking: Prepare a shallow pan with plenty of butter, oil, or shortening, or use parchment paper. For better browning and crispier texture, brush coated pieces lightly with oil or melted butter before baking. Chicken: Fry: Recommend milk, buttermilk, or water to coat. Fry in one inch of preheated oil at 350-375 degrees F, approximately 4-5 minutes per side or until golden and done. Bake: Recommend melted butter or oil to coat. Bake 20 minutes at 400 degrees F, turn, and bake an additional 15 minutes (or until done). (165 degrees F internal temp.). Fish or Seafood: Fry: Recommend milk, buttermilk, or water to coat. Fry in approximately one inch of preheated oil 350-375 degrees F, approximately 3-4 minutes on each side or until golden. Bake: Recommend beaten egg mixed with milk to coat. Bake at 400 degrees F 15-20 minutes or when browned and flakes easily with fork. Beef or Pork: Fry: Recommend water, milk, or buttermilk to coat. Pan-fry in 1/4 to 1/2-inch of preheated oil or shortening over medium heat on each side until done. (145 degrees F internal temp). Bake: Recommend melted butter, oil, or buttermilk to coat. Bake at 375 degrees F 20 minutes, turn, and bake 15 minutes more, or until done. (145 degrees F internal temp) Smaller/thinner pieces may cook faster. Vegetables, Such as Mushrooms, Zucchini, Eggplant, Okra, Onion Rings, Cauliflower, Green Tomatoes: Make batter by mixing 5 Tbsp. Coating Mix with 1 egg and 2 Tbsp. water. Dip sliced vegetables into this batter, then coat completely with dry Coating Mix. Fry: Fry in 2 inches of oil preheated to 350 degrees F for about 2 minutes or until golden brown. Bake: Bake about 10 minutes at 375 degrees F, turn, and bake another 10 minutes until done.
Warnings
Produced in a peanut/tree nut free facility.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 40
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 470mg20%
- Total Carbohydrate 8g3%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 1g
Details
No preservatives, artificial colors or flavors. No sugar added. New! Since 1810. Delicious baked or fried! With cornmeal & spices! A complete seasoned coating. No MSG. This package sold by weight, not by volume. Contents may have settled during shipping. Our Guarantee If for any reason you are not satisfied with this product, we'll make it right. Simply send the complete bottom of this box and your purchase price to: Kentucky Kernel 11 N Brady Ave Newton, NC 28658. KentuckyKernel.com. Visit our website or call for a free catalog and recipes! 828.646.1611. Look for the entire line of Kentucky Kernel products in the Flour, Corn Meal, Batter Mix and Baking Mix sections of your supermarket. Or find us online! Certified 100% recycled paperboard.
Ingredients
Enriched And Bleached Wheat Flour (niacin, Iron, Thiamin, Riboflavin, Folic Acid); Stone Ground Corn Meal; Salt; Corn Flour; Spices, Citric Acid, Dehydrated Onion, Sugar, Dehydrated Garlic, Modified Corn Starch, Lemon Juice Powder (corn Syrup Solids, Lemon Juice, Lemon Oil), Natural Flavors And <2% Extractive Of Turmeric For Color.
Directions
This item is not ready to eat. It must be thoroughly cooked. Basic Coating Method: One pound (total): 1. Pat dry. Cut into pieces if desired. Smaller pieces will cook faster and may be more flavorful because they hold more coating. 1/4 to 1/2 cup liquid. 2. Dip pieces in liquid. Shake off excess. You may use water, milk, buttermilk, melted butter, oil or beaten egg. 3/4 to 1 cup dry mix. 3. Coat well in dry coating mix. Repeat step 2 & 3 if thicker coating is desired. This box can coat about 3-4 pounds of meat. Tips: Coating: For less mess, use one hand only to dredge in liquid and transfer dipped pieces into dry coating mix. Then use your other hand only in dry coating mix. Frying: Preheat oil completely. Drain when finished on paper towels or napkins. Baking: Prepare a shallow pan with plenty of butter, oil, or shortening, or use parchment paper. For better browning and crispier texture, brush coated pieces lightly with oil or melted butter before baking. Chicken: Fry: Recommend milk, buttermilk, or water to coat. Fry in one inch of preheated oil at 350-375 degrees F, approximately 4-5 minutes per side or until golden and done. Bake: Recommend melted butter or oil to coat. Bake 20 minutes at 400 degrees F, turn, and bake an additional 15 minutes (or until done). (165 degrees F internal temp.). Fish or Seafood: Fry: Recommend milk, buttermilk, or water to coat. Fry in approximately one inch of preheated oil 350-375 degrees F, approximately 3-4 minutes on each side or until golden. Bake: Recommend beaten egg mixed with milk to coat. Bake at 400 degrees F 15-20 minutes or when browned and flakes easily with fork. Beef or Pork: Fry: Recommend water, milk, or buttermilk to coat. Pan-fry in 1/4 to 1/2-inch of preheated oil or shortening over medium heat on each side until done. (145 degrees F internal temp). Bake: Recommend melted butter, oil, or buttermilk to coat. Bake at 375 degrees F 20 minutes, turn, and bake 15 minutes more, or until done. (145 degrees F internal temp) Smaller/thinner pieces may cook faster. Vegetables, Such as Mushrooms, Zucchini, Eggplant, Okra, Onion Rings, Cauliflower, Green Tomatoes: Make batter by mixing 5 Tbsp. Coating Mix with 1 egg and 2 Tbsp. water. Dip sliced vegetables into this batter, then coat completely with dry Coating Mix. Fry: Fry in 2 inches of oil preheated to 350 degrees F for about 2 minutes or until golden brown. Bake: Bake about 10 minutes at 375 degrees F, turn, and bake another 10 minutes until done.
Warnings
Produced in a peanut/tree nut free facility.
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