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Zatarain's Chicken Breading Mix
Zatarain's Chicken Breading Mix
8 oz
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About
Details
A New Orleans tradition. Since 1889. New Orleans Style. Made with panko style bread crumbs. Easy to cook! Zatarain's Chicken Bake & Crisp contains all the seasonings you need for delicious oven-fried chicken. Seasoning with salt and pepper is not necessary. Now you can get the great taste of crispy, fried chicken right from your oven. Zatarain's Chicken Bake & Crisp is a delicious and easy-to-use option to frying. Just coat the chicken with our pre-seasoned mix, pop it in the oven and in just a short time, you're ready to sit down to a golden, crispy and great tasting New Orleans style meal. Zatarain's has been the leader in authentic New Orleans style food since 1889. So, when you want great flavor, jazz it up with Zatarain's!
Ingredients
Panko Bread Crumbs (bleached Wheat Flour, Sugar, Salt, Yeast, Caramel Color, Yellow Corn Flour, Extractives Of Paprika, Extractives Of Annatto), Salt, Enriched Corn Flour (flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Garlic, Potato, Enriched Bleached Wheat Flour (wheat & Malt Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Sunflower Oil, Modified Corn Starch, Spices (including Red Pepper, Chili Pepper, Paprika), Yeast Extract, Sugar, Extractives Of Paprika, Natural Flavor, And Ascorbic Acid.
Directions
Bake: You Will Need: ¾ cup Zatarain's Chicken Bake & Crisp; 2 lbs. boneless or bone-in chicken; 1 egg, beaten. Baking Directions: 1. Preheat oven to 400°F. Moisten chicken with egg. Shake off excess. 2. Pour Bake & Crisp onto plate. Coat chicken on all sides by pressing firmly into coating mixture. Place on greased shallow baking pan. Discard any remaining coating mixture on plate. 3. Bake boneless chicken 20 minutes or until cooked through, turning halfway through cook time. Bake bone-in chicken 40 minutes.
Warnings
Do not use if inner pouch has been opened.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 40
- Total Fat 0.5g1%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 410mg18%
- Total Carbohydrate 7g3%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 1g
Details
A New Orleans tradition. Since 1889. New Orleans Style. Made with panko style bread crumbs. Easy to cook! Zatarain's Chicken Bake & Crisp contains all the seasonings you need for delicious oven-fried chicken. Seasoning with salt and pepper is not necessary. Now you can get the great taste of crispy, fried chicken right from your oven. Zatarain's Chicken Bake & Crisp is a delicious and easy-to-use option to frying. Just coat the chicken with our pre-seasoned mix, pop it in the oven and in just a short time, you're ready to sit down to a golden, crispy and great tasting New Orleans style meal. Zatarain's has been the leader in authentic New Orleans style food since 1889. So, when you want great flavor, jazz it up with Zatarain's!
Ingredients
Panko Bread Crumbs (bleached Wheat Flour, Sugar, Salt, Yeast, Caramel Color, Yellow Corn Flour, Extractives Of Paprika, Extractives Of Annatto), Salt, Enriched Corn Flour (flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Garlic, Potato, Enriched Bleached Wheat Flour (wheat & Malt Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Sunflower Oil, Modified Corn Starch, Spices (including Red Pepper, Chili Pepper, Paprika), Yeast Extract, Sugar, Extractives Of Paprika, Natural Flavor, And Ascorbic Acid.
Directions
Bake: You Will Need: ¾ cup Zatarain's Chicken Bake & Crisp; 2 lbs. boneless or bone-in chicken; 1 egg, beaten. Baking Directions: 1. Preheat oven to 400°F. Moisten chicken with egg. Shake off excess. 2. Pour Bake & Crisp onto plate. Coat chicken on all sides by pressing firmly into coating mixture. Place on greased shallow baking pan. Discard any remaining coating mixture on plate. 3. Bake boneless chicken 20 minutes or until cooked through, turning halfway through cook time. Bake bone-in chicken 40 minutes.
Warnings
Do not use if inner pouch has been opened.
Common questions
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