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gary’s seasoned dredging breadcrumb/flour mix

TheOrganizedChef avatar
Recipe by
Garrison Wayne
@TheOrganizedChef
La Quinta, CA

I finally decided to measure out and publish my all purpose dredging breadcrumb/flour mix for frying. I usually guess at the amounts and make the amount I need, but these proportions are very close to what I do. This mix is good for beef, pork, chicken, and even fish. The meat is best dipped in an egg wash and then coated with seasoned mix. Fry in hot oil just until done. Fresh lemon wedges are a great compliment for garnish and added flavor. Enjoy!

yield 8 serving(s)
prep time 5 Min
method No-Cook or Other

Ingredients For gary’s seasoned dredging breadcrumb/flour mix

  • 1/2 c
    all purpose flour
  • 2/3 c
    dry breadcrumbs, unseasoned/plain
  • 1 tsp
    onion powder
  • 1/2 tsp
    garlic powder
  • 1 1/4 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1/8 tsp
    cayenne pepper
  • 1 1/2
    dry italian herb, crushed
  • 2 tsp
    paprika

How To Make gary’s seasoned dredging breadcrumb/flour mix

  • 1
    Measure all and mix well in a bowl. Store airtight. Use as needed. Note: use only as much as needed, and save the remainder for later. Do not save any that have come in contact with egg or meat.
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