Texas Fried Chicken Breading, 5 lbs.

I Love this seasoning and I have All of my friends and family using it. I panic when I run out. Its not to Salty and the flavor is Amazing. Just wash ur chicken and put some Texas Seasonings in a zip, shake and fry in your fryer for best results. You can add a little garlic and onion powder for more flavor,

I became aware of this product on Tuesday of this week. I ordered this product as my older brother spoke highly of it. When I looked the product up and read the reviews I saw a lot of customers say that this product is great and a few say it was under seasoned. After using this product I will rate it a 10. Here’s why I’ve tried numerous chicken and fish batter products from different companies, and I’ve always had to add my own touch of seasoning to make it right. With this Texas chicken & fish batter I followed the instructions on the front of the bag and when I tell you the chicken came out golden brown like restaurant quality and when I went in to taste the seasoning was on point not too over powering and not under seasoned. I would definitely suggest this to anyone out there looking for a good chicken and fish batter.

This stuff is excellent, caution don't overbread or you will get overcooked chicken or whatever you want to use it for. Buy this, set the right temperature and you will get outstanding results.

Is very good on chicken, fish, pork tenders and chicken-fried beef tenders/steak. Kind of costly though at almost $5 a pound. Costs more than the meat you put it on.

It can be a little spicy for me so I add about 25% more regular flour to the baggy I use to apply the coating. I dip my chicken into a mixture of milk and eggs and then put the chicken into this flour.The first time I tried it, I double dipped the chicken into the seasoned flour and it was way too spicy hot for me. Doing a single dip works fine for most folks if you like it spicy. It has a good flavor and I recommend

I bought Texas Fried Chicken Breading (TFCB) on a whim as I had tested a few others throughout the years and was pleasantly surprised by this one. I'm recently enlightened by an online coach I hired specifically for fried foods in general and chicken specifically, TFCB happened to arrive the same day I had my consultation. Next day I adjusted my frying preparation to include my new knowledge and cheated a little since the TFCB was now on hand rather than making my own from scratch, I found TFCB to adhere to the chicken better than those I had made myself in the past although I had yet to experiment with my own at this point. Flavor was just like the deli take away offerings. Frying boneless chicken thigh meat at 350 - 330, until meat temp raised to 170+ (about 7 mins depending on size) didn't burn or darken and finished with a nice golden or slightly tarnished golden color. Chicken hind quarters same result and 17 mins at 350 - 330F. My fryer says 350 but temps dive to 330 once meat is dunked in and slowly recovers to 350 again. No, TFCB was never mentioned during my consultation. However, I can hint that before dredging in egg wash -- pat your meats and let stand on and covered with paper towels etc. for up to 30 mins until they dry, dry, dry !! Except for the moisture contained in the meat, the exterior must be dry for egg wash to have a maximum effect of breading to stick like glue and not fall off while turning items in the fryer. Just my 0.02. Happy frying ! : )

We use this for fried chicken but would be good with almost anything. Great taste with a little spice

Didn't like it. Was hoping for a breading, not seasoning. Used it once and threw the rest away.