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Zatarain's® Cajun Injectors® Southern Style Chicken Fry Mix
Zatarain's® Cajun Injectors® Southern Style Chicken Fry Mix
9 oz
100% satisfaction guarantee
Place your order with peace of mind.
About
Details
Recreate the classic crunch and flavor of Southern fried chicken and fish with Zatarain’s® Cajun Injector® Southern Style Chicken Fry Mix. A robust blend of garlic, onion and spices, this easy-prep mixture is a must-have in any kitchen for convenient weeknight meals.
In just a few quick steps, you can have crispy-coated, flavor-packed fried chicken at the ready. Dip meat or seafood into batter to coat. Roll in additional dried breading. Fry in a pan or deep fryer. Enjoy!
Ingredients
Wheat Flour, Corn Flour, Salt, Spices, Silicon Dioxide (to Prevent Caking), Garlic, Onion, Soybean Oil, Celery Seed.
Directions
DIRECTIONS: 1. Preheat oil to 350degF. 2. Mix 6 Tbsp. of fry mix in 3/4 cup of water until smooth. 3. Dip chicken in batter. 4. Roll chicken in remaining dry fry mix until coated. 5. Deep fry at 305deg until golden brown. Coats approximately 3–4 lbs. of chicken. CAJUN FRYING TIPS: 1. Chill foods to be fried as cold as possible prior to breading. The colder the food when immersed in properly heated oil, the better the seal holding natural juices in. 2. If desired, season food prior to breading. For evenly breaded food, immerse in an egg wash solution (egg wash = 1 egg whisked into 1/2 cup water or milk as desired) then dredge in breading. For thicker breading, repeat procedure a second time; shake off excess breading and place in heated oil. 3. Never bread foods until the last possible moment. Shake off excess breading; never overcrowd the fryer; when oil darkens, strain prior to further use. 4. Correct oil temperature 350degF–375degF must be maintained at all times. Add foods to be fried slowly when necessary to maintain oil temperature, thickest portions first. 5. Pan-Frying: Fry in oil level halfway up the vertical height of the food to be pan fried. It is necessary that coating maintain contact with pan surface for a superior crust. Do not allow food to float in oil. 6. When deep frying, food should not stick to bottom of the pan.
Warnings
Contains wheat
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 60
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 590mg25%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 0g
- Protein 2g
Details
Recreate the classic crunch and flavor of Southern fried chicken and fish with Zatarain’s® Cajun Injector® Southern Style Chicken Fry Mix. A robust blend of garlic, onion and spices, this easy-prep mixture is a must-have in any kitchen for convenient weeknight meals.
In just a few quick steps, you can have crispy-coated, flavor-packed fried chicken at the ready. Dip meat or seafood into batter to coat. Roll in additional dried breading. Fry in a pan or deep fryer. Enjoy!
Ingredients
Wheat Flour, Corn Flour, Salt, Spices, Silicon Dioxide (to Prevent Caking), Garlic, Onion, Soybean Oil, Celery Seed.
Directions
DIRECTIONS: 1. Preheat oil to 350degF. 2. Mix 6 Tbsp. of fry mix in 3/4 cup of water until smooth. 3. Dip chicken in batter. 4. Roll chicken in remaining dry fry mix until coated. 5. Deep fry at 305deg until golden brown. Coats approximately 3–4 lbs. of chicken. CAJUN FRYING TIPS: 1. Chill foods to be fried as cold as possible prior to breading. The colder the food when immersed in properly heated oil, the better the seal holding natural juices in. 2. If desired, season food prior to breading. For evenly breaded food, immerse in an egg wash solution (egg wash = 1 egg whisked into 1/2 cup water or milk as desired) then dredge in breading. For thicker breading, repeat procedure a second time; shake off excess breading and place in heated oil. 3. Never bread foods until the last possible moment. Shake off excess breading; never overcrowd the fryer; when oil darkens, strain prior to further use. 4. Correct oil temperature 350degF–375degF must be maintained at all times. Add foods to be fried slowly when necessary to maintain oil temperature, thickest portions first. 5. Pan-Frying: Fry in oil level halfway up the vertical height of the food to be pan fried. It is necessary that coating maintain contact with pan surface for a superior crust. Do not allow food to float in oil. 6. When deep frying, food should not stick to bottom of the pan.
Warnings
Contains wheat
Common questions
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