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Kentucky Kernel Coating Mix, Seasoned, Crunchy Corn Meal
Kentucky Kernel Coating Mix, Seasoned, Crunchy Corn Meal
7 oz
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About
Ingredients
Enriched and Bleached Wheat Flour (Niacin, Iron, Thiamin, Riboflavin, Folic Acid), Stone Ground Corn Meal, Salt, Corn Flour, Spices and Natural Flavor.
Directions
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 steps 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. Directions: 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: Fry: 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 in 2 inches of oil preheated to 350 degrees F for about 2 minutes or until golden brown. Bake: Make batter by mixing 5 tbsp Coating Mix with 1 egg and 2 tbsp water. Bake about 10 minutes at 375 degrees F , turn, and bake another 10 minutes until done. This item is not ready to eat. It must be thoroughly cooked.
Warnings
Allergens Dairy,Allergens Ancillary Information Produced In A Peanut/Tree Nut Free Facility. ,Produced On Shared Equipment. May Contain Traces Of Dairy
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 40
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 440mg19%
- Total Carbohydrate 9g3%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 1g
Ingredients
Enriched and Bleached Wheat Flour (Niacin, Iron, Thiamin, Riboflavin, Folic Acid), Stone Ground Corn Meal, Salt, Corn Flour, Spices and Natural Flavor.
Directions
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 steps 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. Directions: 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: Fry: 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 in 2 inches of oil preheated to 350 degrees F for about 2 minutes or until golden brown. Bake: Make batter by mixing 5 tbsp Coating Mix with 1 egg and 2 tbsp water. Bake about 10 minutes at 375 degrees F , turn, and bake another 10 minutes until done. This item is not ready to eat. It must be thoroughly cooked.
Warnings
Allergens Dairy,Allergens Ancillary Information Produced In A Peanut/Tree Nut Free Facility. ,Produced On Shared Equipment. May Contain Traces Of Dairy
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