Enriched Wheat Flour (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid), Salt, Spices (Including Back Pepper, Thyme, Mustard, Rosemary, Red Pepper, Marjoram, and Basil), Sugar, Garlic, and Onion.
All You Need: 6 to 7 lbs Chicken parts; Water or milk; Vegetable oil or shortening. 1. Pour Fry Mix into a plastic bag or shallow dish. 2. Moisten chicken with water or milk. Shake off excess. 3. Shake or roll chicken in Fry Mix, a few pieces at a time, until evenly coated. Let stand several minutes for coating to adhere. Refer to cooking options below. To Deep Fry: Pour oil or melt shortening in large heavy skillet, saucepan or deep-fryer. Fill no more than half full with oil, but deep enough for chicken to float while frying. Heat to 365 degrees F. Add chicken, avoid over-crowding. Fry 10-13 minutes or until done. Remove and drain. To Oven Fry: Preheat oven to 400 degrees F. Cover bottom of shallow pan with melted margarine. Arrange coated chicken (with or without skin) in single layer. Avoid overcrowding. Turn chicken in margarine to coat both sides. Bake 45-50 minutes or until done, turning once. To Panfry: Heat 1/4 inch to 1/2 inch oil or shortening to 350 degrees F. Add coated chicken and fry 2-3 minutes on each side or until light brown. Reduce heat to 300 degrees F., cover pan and continue frying 10 minutes on each side. Uncover, turn and fry an additional 5 minutes or until done. Remove and drain. Tip: For Crispier Chicken: Allow coated chicken to stand 5 minutes or until coating appears moist. Shake or roll chicken in Fry Mix a second time. Fry as directed above.
Serving size (in container): 2 tbsp (16)