Seasonedflour Recipes

SEASONED ROAST

Steps:

• In a small bowl, combine the flour and seasonings; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-3/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.

BASIC SEASONED FLOUR FOR DREDGING

Steps:

• Sift all ingredients together to blend evenly. Store in a tightly covered jar.
• For a crumb coating, combine 1 ½ tbsp of this mixture with 1 cup fine dry bread crumbs.

SEASONED FLOUR

Steps:

• Whisk all ingredients together thoroughly in a large bowl. Store in an airtight container or use immediately.

SEASONED FLOUR

Steps:

• Stir together to blend evenly.
• Store in a tightly covered jar.
• For a crumb coating on fish, meat or poultry, combine 1 1/2 TBSPS of seasoned flour with 1 cup of dry bread crumbs.

SEASONED FLOUR

Steps:

• Combine all ingredients in a medium bowl, and store in an airtight container.

SPICE SHELF SEASONED FLOUR

Steps:

• Add all ingredients to a plastic food storage bag or container with tight-fitting lid.
• Close bag tightly or place lid on container, leaving some airspace; shake well to thoroughly blend seasonings with flour.
• Label and store as for flour. Use for coating for fried foods and for gravy.
• ***NOTE: This recipe makes a large amount. Use a portion at a time and NEVER return any of the flour to the container if it has come in contact with raw meat juices or egg.

CRISPY BUTTERMILK FRIED CHICKEN

Steps:

• Cut the chicken breasts in half crosswise with a sharp knife. The breasts are much larger than the other pieces, so cutting them in half lets all the pieces cook more evenly.
• Combine the marinade ingredients in a large dish and stir to blend. Add the chicken and coat it with the marinade. Cover with plastic and refrigerate overnight.
• Remove the chicken from the marinade and let it air dry at room temperature for half an hour on a rack with a sheet pan underneath.
• Combine the seasoned flour ingredients in a shallow pan and stir to blend.
• Add the shortening or oil to the pan, no higher than half an inch deep. If you add too much oil, it could boil over when you add the chicken. (This isn't an issue if you're using a deep pot like a Dutch oven rather than a skillet, but there's still no need to use any more oil than you have to.)
• Heat the oil for 5 or 6 minutes, until it's at 350 F. It's best to use a thermometer to measure the temperature and be sure to use one that's accurate. If the oil isn't hot enough, the chicken will be too greasy.
• Dredge 5 pieces of the chicken in the seasoned flour and carefully add them to the oil. Cook for 10 minutes, then carefully flip them and cook for 10 more minutes or until the juices run clear and the breading is golden brown. Drain on paper, bring the oil back to 350 F and repeat with the remaining chicken pieces.