1. Crispy Chicken Coating Mix
Ingredients:
2 cups all-purpose flour
½ cup cornstarch
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper
2 tsp salt
1 tsp dried thyme or oregano (optional)
Use:
Coat chicken in egg or buttermilk, dredge in mix, then fry or air-fry.
Shelf life: 3 months (airtight jar)
2. Vegetable Tempura Batter Mix
Ingredients:
1 cup all-purpose flour
½ cup cornstarch (for that signature crisp)
1 tsp baking powder
1 tsp salt
Optional: 1 tbsp rice flour or potato starch (extra crunch booster)
To Store:
Keep the dry mix in an airtight jar or container. Good for up to 3 months in a cool, dry place.
To Make the Batter:
1 cup tempura mix
¾ cup ice-cold water (very important — cold = crisp)
Mix gently; leave some small lumps. Don’t overmix!
Veggies to Use:
Sweet potatoes (thinly sliced), Zucchini, Bell peppers, Green beans. Mushrooms, Broccoli or cauliflower florets, Eggplant, Onion rings
Dip each piece in the batter and fry immediately at 350°F (175°C) until light golden. Drain on paper towels.
3. Buttermilk Ranch Coating Mix
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