Breading Mix For Meat, Mushrooms, And More Recipe

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Breading Mix for Meat, Mushrooms, and More

Emily Fields Johnson


I've been on a mission to make the best breaded tenderloin. In the process I have created a breading mix that is really great. The seasoning is not overwhelming and the result is a crispy crust. If you don't want crispy, omit the corn meal. I love this! Use only what you need and keep the remainder in an airtight container. I am a Penzys spice fan. Mural of Flavor is a blend of "spices, shallots, onion, garlic, lemon peel, citric acid, chives and orange peel". If you don't have Mural of Flavor I suggest adding a bit of Italian blend spice.

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10 Min


2 c
all purpose flour
1 tsp
smoked paprika
1 tsp
onion powder
1/2 tsp
garlic powder
1 Tbsp
penzys mural of flavor
1 tsp
kosher salt
1/2 tsp
pepper (or to taste)
1/2 c
yellow corn meal

Directions Step-By-Step

Blend all ingredients together. Store in airtight container until ready to use. Use only amount needed. Do not reuse breading mix.
Dip meat, mushrooms, or vegetables in beaten egg. Coat with breading mix. Fry at 350 degrees in oil or shortening.
Breaded meat could also be successfully baked in oven at 375 degrees until done. Time will vary with type of meat or vegetable. Baking on an oiled rack will result in a crisper product.

About this Recipe