Breading Mix for Meat, Mushrooms, and More

Breading Mix For Meat, Mushrooms, And More

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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.


★★★★★ 3 votes

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

How to Make Breading Mix for Meat, Mushrooms, and More


  1. Blend all ingredients together. Store in airtight container until ready to use. Use only amount needed. Do not reuse breading mix.
  2. Dip meat, mushrooms, or vegetables in beaten egg. Coat with breading mix. Fry at 350 degrees in oil or shortening.
  3. 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.

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