A New Orleans tradition. Since 1889. Real lemon added. 3 easy ways to cook! Comments or questions? Call 1-877-837-3796 or visit us at www.zatarains.com for great recipe ideas and product information.
12 oz (340 g) x 12
2 tbsp mix
20 per pack
Southern Fried Chicken: 1. For 3 lbs. bone-in chicken parts, mix 1/3, cup Frying Mix and 1/2 cup water in medium bowl. Pour 1/2 cup Frying Mix onto plate or into plastic bag. 2. Dip chicken, one piece at a time, in batter. Shake off excess. 3. Roll or shake chicken in Frying Mix until evenly coated. Discard any remaining batter or Frying Mix. Note: For thicker crust, coat chicken in 1/2 cup Frying Mix. Dip in 1/2 cup milk mixed with 1 lightly beaten egg. Roll again in Frying Mix. Deep Frying: Heat oil in deep fryer to 350 degrees F. Cook chicken 8 to 10 minutes or until golden brown and cooked through. Drain on paper towels. Pan Frying: Pour 1 inch of vegetable oil into large skillet. Heat to 350 degrees F on medium heat. Place chicken, skin-side down, in skillet. Cover. Cook 10 minutes, turning chicken after 5 minutes. Remove cover. Turn chicken and cook 10 minutes longer or until golden brown and cooked through (internal temperature of 165 degrees F). Drain on paper towels. Baking: Dip chicken in 1/2 cup milk mixed with 1 lightly beaten egg in medium bowl. Shake off excess. Roll in Frying Mix. Arrange chicken on shallow baking pan sprayed with no stick cooking spray. Spray top of chicken with cooking spray. Bake in preheated 425 degrees F oven 40 minutes or until cooked through, turning halfway through cook time. Refrigerate after opening.
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