gary’s seasoned dredging breadcrumb/flour mix
I finally decided to measure out and publish my all purpose dredging breadcrumb/flour mix for frying. I usually guess at the amounts and make the amount I need, but these proportions are very close to what I do. This mix is good for beef, pork, chicken, and even fish. The meat is best dipped in an egg wash and then coated with seasoned mix. Fry in hot oil just until done. Fresh lemon wedges are a great compliment for garnish and added flavor. Enjoy!
prep time
5 Min
cook time
method
No-Cook or Other
yield
8 serving(s)
Ingredients
- 1/2 cup all purpose flour
- 2/3 cup dry breadcrumbs, unseasoned/plain
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 1/2 dry italian herb, crushed
- 2 teaspoons paprika
How To Make gary’s seasoned dredging breadcrumb/flour mix
-
Step 1Measure all and mix well in a bowl. Store airtight. Use as needed. Note: use only as much as needed, and save the remainder for later. Do not save any that have come in contact with egg or meat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Method:
No-Cook or Other
Culture:
Cajun/Creole
Ingredient:
Flour
Keyword:
#Cajun seasoning
Keyword:
#Fried Food
Keyword:
#SEASONED FLOUR
Keyword:
#ITALIAN BREADCRUMBS
Keyword:
#Seasoned Breadcrumbs
Keyword:
#Italian Seasoned Flour
Keyword:
#Flour for frying
Keyword:
#Dredging Flour
Keyword:
#Breaded Meats
Keyword:
#Breaded Fish
Category:
Seasoning Mixes
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes