Zatarains Cajun Injector Fry Mix Southern Style Chicken - 9 Oz
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Calories | Amount Per serving 60 | 3% | ||||
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Calories from Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Total Fat | Amount Per serving 0g | 0% | ||||
Saturated Fat | Amount Per serving 0g | 0% | ||||
Trans Fat | Amount Per serving 0g | (-) Information is currently not available for this nutrient | ||||
Polyunsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Monounsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Cholesterol | Amount Per serving 0mg | 0% | ||||
Sodium | Amount Per serving 590mg | 25% | ||||
Potassium | Amount Per serving 0mg | 0% | ||||
Total Carbohydrate | Amount Per serving 12g | 4% | ||||
Dietary Fiber | Amount Per serving 2g | 8% | ||||
Total Sugars | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Added Sugars | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Protein | Amount Per serving 2g | 0% | ||||
Calcium | Amount Per serving 0mg | 0% | ||||
Iron | Amount Per serving 1mg | 4% |
Contains: Contains wheat. Contains wheat.
Deep fry: directions: 1. Preheat oil to 350 degrees f. 2. Mix 6 tbsp. Of fry mix in 3/4 cup of water until smooth. 3. Dip chicken in batter. 4. Roll chicken in remaining dry fry mix until coated. 5. Deep fry at 305deg until golden brown.  coats approximately 3-4 lbs. Of chicken. Cajun frying tips:  1. Chill foods to be fried as cold as possible prior to breading. The colder the food when immersed in properly heated oil, the better the seal holding natural juices in.  2. If desired, season food prior to breading. For evenly breaded food, immerse in an egg wash solution (egg wash = 1 egg whisked into 1/2 cup water or milk as desired) then dredge in breading. For thicker breading, repeat procedure a second time; shake off excess breading and place in heated oil.  3. Never bread foods until the last possible moment. Shake off excess breading; never overcrowd the fryer; when oil darkens, strain prior to further use.  4. Correct oil temperature 350 degrees f-375 degrees f must be maintained at all times. Add foods to be fried slowly when necessary to maintain oil temperature, thickest portions first.  pan fry: pan-frying: fry in oil level halfway up the vertical height of the food to be pan fried. It is necessary that coating maintain contact with pan surface for a superior crust. Do not allow food to float in oil. When deep frying, food should not stick to bottom of the pan.
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