Seasoned flour? fried chicken? fried fish?
why do recipes call for seasoning the flour in which you will dredge fish, chicken, whatever -- instead of seasoning the raw food item directly, then flouring?
when you make seasoned flour for the above type dishes, what proportions of salt, pepper, (other stuff) do you use?
while i am at it, how do you prep for extra crispy fried chicken? fried fish?
The seasoned flour can carry a higher flavor load. For fish, I often use a mix of flour and a lot of my curry spices in powder form. Fillets from black tilapia I catch out at the long pond out on the research farm done this way are great.
I like high flavor and salt and spice the protein as well as the flour for these types of recipes.
Al, this may be a guideline for you.
Col. Harland Sanders Fried Chicken Seasoning Mix
Harland David Sanders, better known as Colonel Sanders (September 9, 1890 – December 16, 1980) was the founder of Kentucky Fried Chicken (KFC).
• 4 cups flour
• ½ cup paprika
• 4 teaspoons garlic salt
• 2 Tablespoons black pepper
• 2 Tablespoons celery salt
• 2 Tablespoons dry mustard
• 2 teaspoons ground ginger
• 1 teaspoons salt
• 1 teaspoon crushed dried basil leaves
• 1 teaspoon crushed dried oregano leaves
• 1 teaspoon crushed dried thyme leaves
1. In a medium bowl or food processor combine flour, salt, thyme, basil, oregano, ginger, garlic salt, celery salt, black pepper, dry mustard and paprika.
2. Mix thoroughly.
3. May be stored in an airtight container for up to three months.
I've always assumed that anything between the flour and the food might discourage the flour from sticking.
I just add whatever amount of seasonings seems right and have never had bad results.
For extra crispy, try dipping in a batter of flour and water (no egg) with favorite seasonings. Chill battter well. Cold batter is supposed to expand more.