Ingredients: Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Black Pepper, Spices, Garlic Powder, Interesterified Soybean Oil, Onion Powder, Whey Powder, Cellulose Gum, Whole Egg Solids, Soy Lecithin, Enzyme Contains: Wheat, Milk, Soybeans, Eggs

Ingredients: Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Black Pepper, Spices, Garlic Powder, Interesterified Soybean Oil, Onion Powder, Whey Powder, Cellulose Gum, Whole Egg Solids, Soy Lecithin, Enzyme Contains: Wheat, Milk, Soybeans, Eggs

Preparation instructions: you will need: bone-in chicken water, milk and/or egg, batter mix. 1. preheat: shortening or vegetable oil to 375 degrees f (about 1/2 inch deep in a skillet). 2. pour: 1/2 cup dry mix (per 1 pound chicken) into a medium-sized bowl or bag. 3. moisten: chicken pieces in water, milk, and/or lightly beaten egg. 4. coat: roll chicken in dry mix until thoroughly covered. if using a bag, shake until pieces are evenly covered. 5. cook: pan fry - fry chicken in preheated shortening oil, turning to brown evenly, for approximately 1 minute on each side. reduce heat and fry 12 -14 minutes. covered (turning occasionally), and cook until the chicken reaches 165 degrees f internally. fry & bake - after browning chicken in frying pan. transfer to 375 degrees f oven for 30 minutes or until internal temperature reaches 165 degrees f. if frying pan will not hold up to oven temperatures, transfer chicken to a shallow baking dish and bake as directed. do not turn chicken. deep fryer - drop coated chicken into deep fryer set at 375 degrees f and fry until golden brown and the internal temperature reaches 165 degrees f. 6. place: baked or fried chicken on a paper towel to drain excess oil. dispose of bag and any remaining mix. entire package coats 5 pounds of chicken. just add water. do not eat chicken that has not been prepared in a sanitary manner and fully cooked. this product is best if used by the date printed on the top flap.

Preparation instructions: you will need: bone-in chicken water, milk and/or egg, batter mix. 1. preheat: shortening or vegetable oil to 375 degrees f (about 1/2 inch deep in a skillet). 2. pour: 1/2 cup dry mix (per 1 pound chicken) into a medium-sized bowl or bag. 3. moisten: chicken pieces in water, milk, and/or lightly beaten egg. 4. coat: roll chicken in dry mix until thoroughly covered. if using a bag, shake until pieces are evenly covered. 5. cook: pan fry - fry chicken in preheated shortening oil, turning to brown evenly, for approximately 1 minute on each side. reduce heat and fry 12 -14 minutes. covered (turning occasionally), and cook until the chicken reaches 165 degrees f internally. fry & bake - after browning chicken in frying pan. transfer to 375 degrees f oven for 30 minutes or until internal temperature reaches 165 degrees f. if frying pan will not hold up to oven temperatures, transfer chicken to a shallow baking dish and bake as directed. do not turn chicken. deep fryer - drop coated chicken into deep fryer set at 375 degrees f and fry until golden brown and the internal temperature reaches 165 degrees f. 6. place: baked or fried chicken on a paper towel to drain excess oil. dispose of bag and any remaining mix. entire package coats 5 pounds of chicken. just add water. do not eat chicken that has not been prepared in a sanitary manner and fully cooked. this product is best if used by the date printed on the top flap.