$18.95
Only 2 left in stock
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– SKU: KEHE38422No preservatives, artificial colors, or flavors. No sugar added. No MSG. New! Since 1810. Delicious baked or fried! With cornmeal & spices! A complete seasoned coating. This package sold by weight not by volume. Contents may have settled during shipping. This item is not ready to eat. It must be thoroughly cooked. Our Guarantee: If for any reason you are not satisfied with this product, we’ll make it right. Simply send the complete bottom of this box and your purchase price to: Kentucky Kernel 11 N Brady Ave, Newton, NC 28658. KentuckyKernel.com. Visit our website or call for a free catalog and recipes! 828-464-1611. Look for the entire line of Kentucky Kernel products in the flour, corn meal, batter mix sections of your supermarket. Or find us online! 100% recycled paperboard.
Ingredients: Enriched and Bleached Wheat Flour (Niacin, Iron, Thiamin, Riboflavin, Folic Acid), Stone Ground Corn Meal, Salt, Corn Flour, Spices, Dried Red Bell Pepper, Onion Powder, Garlic Powder, and Natural and Artificial Flavors.
Instructions: Basic Coating Method: One pound (total). 1/4 to 1/2 cup liquid. 3/4 to 1 cup dry mix. 1. Pat dry. Cut into pieces if desired. Smaller pieces will cook faster and may be more flavorful because they hold more coating. 2. Dip pieces in liquid. Shake off excess. You may use water, milk, buttermilk, melted butter, oil or beaten egg. 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 water, oil or shortening or use parchment paper. For better browning and crispier texture, brush coated pieces lightly with oil or melted butter before baking. Chicken: Fry: Recommended 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: Recommended milk, buttermilk or water to coat. Fry in one inch of preheated oil at 350-375 degrees F, approximately 3-4 minutes per side or until golden and done. 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: 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: Bake about 10 minutes at 375 degrees F, turn and bake another 10 minutes until done.
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