Kentucky Kernal Not Available USER.b702951a-f67f-4dd6-bc49-db9e01ae448a Hodgson Mill Seasoned Flour Economy Size 22 Ounce (2 Pack) 709951540404
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Hodgson Mill Seasoned Flour Economy Size 22 Ounce (2 Pack)

Hodgson Mill Seasoned Flour Economy Size 22 Ounce (2 Pack)

$58.55 (5.1% off)
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Available stock:0
Location: Sterling Heights,MI

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Condition: New
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Size:Pack of 2 Perfect Coating for chicken chops beef seafood vegetables gravies. Sealed inner bag. Delicious baked or fried 10 herbs spices A complete seasoned coating. No preservatives artificial colors or flavors. No sugar added.IngredientsEnriched and Bleached Wheat Flour Niacin Iron Thiamine Riboflavin Folic Acid Salt Natural Spices Extracts and Herbs.DirectionsSouthern Fried Chicken Rinse chicken. Coat with Kentucky Kernel Seasoned Flour. Fry in approximately one inch of preheated shortening 380 degrees to 400 degrees F. Oven Fried Chicken Heat oven to 400 degrees F. Moisten chicken with water melted margarine or butter if preferred. Roll in Kentucky Kernel Seasoned Flour. Place chicken in heavily greased margarine or shortening shallow pan skillet or Pyrex baking dish. Bake approximately 20 to 30 minutes. Turn and bake an additional 20 to 30 minutes or until done. Fried Vegetables Mushrooms Zucchini Egg Plant Okra Onion Rings Potatoes Cauliflower Green Tomatoes. Make batter by mixing 5 Tbsp. Kentucky Kernel Seasoned Flour with 1 egg. Add 2 Tbsp. water. Dip vegetables into batter remove and liberally coat with dry Kentucky Kernel Seasoned Flour. Fry coated vegetables in approximately 2 inches shortening temp 350 degrees for about 2 minutes or until golden brown. Fried Seafood Dip seafood in mixture of egg and milk. Liberally coat with Kentucky Kernel Seasoned Flour. Fry approximately 3 to 4 minutes or until golden on each side. Drain on paper towel and serve. Country Fried Beef or Chops Liberally coat moist pieces of beef or chops with Kentucky Kernel Seasoned Flour. Fry in skillet in approximately 0.25 inch shortening over medium heat on each side until done.Features.
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