Miss Haddie's Chicken Fry Mix brings the taste of homestyle cooking to your kitchen. Crafted with a perfect blend of herbs and spices, it guarantees crispy, golden-brown chicken with every fry. Easy to use and versatile, it's ideal for any meal, from family dinners to casual gatherings. Elevate your fried chicken game with Miss Haddie's—a Southern favorite that turns any dish into a comforting, mouthwatering experience.

• Use on larger pieces of chicken for sandwiches or sliders, or on strips for tenders
• Pair with your favorite bun, roll, or Texas Toast and top with dill pickle slices and the sauce of your choice
• Try with lettuce, tomato, cheese, and bacon for a more robust sandwich

Unbleached White Flour, Sugar, Salt, Corn Flour, Brown Sugar, Onion Powder, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Dehydrated Garlic, Natural Flavors, Spices, Celery Seed, Maltodextrin, Dextrose, Sucralose, Silicon Dioxide (prevents caking).
 

Contains: Wheat

Produced in a facility that also uses eggs, soy, and milk.

YOU WILL NEED:

• CHICKEN: 2–3 lbs. boneless, skinless chicken breast, tenderloins, thighs, OR chicken wings (drumettes, flats)
• COOKING OIL
• BUNS or ROLLS (for sandwich/sliders options

FRY DIRECTIONS:

1. RINSE chicken pieces; set aside.
2. COAT moist chicken pieces thoroughly in dry fry mix.
   FOR CRISPIER CRUST: (Double Coating Method) In first bowl, combine one egg and 1/3 cup milk; whisk thoroughly. In second bowl, put dry fry mix. Dip chicken pieces into egg/milk mixture. Then, coat chicken pieces in dry fry mix. AGAIN, dip coated chicken pieces into egg/milk mixture. Lastly, coat chicken pieces in dry fry mix.
3. FRY in oil 350° F, turning once, until internal temperature reachesa minimum of 165° F.

FOR CRISPIER CRUST USING FRY DIRECTIONS: In first bowl, combine 1/2 cup dry mix with 1/2 cup water. Stir mixture thoroughly. In second bowl, put remaining dry mix. Dip chicken pieces into mixture. Then, coat chicken pieces in dry mix.

AIR FRYER DIRECTIONS:

**BONE-IN OR BONELESS CHICKEN CAN BE USED**

1. PREHEAT air fryer 375° F.
2. RINSE chicken pieces; pat dry.
3. SPRAY chicken pieces with oil.
4. COAT chicken thoroughly in dry fry mix. SPRAY coated chicken generously with oil on all sides until no dry mix is noticeable.
5. PLACE chicken in air fryer basket; not touching. FLIP the chicken halfway through cooking time; cook until internal temperature is 180° F minimum. Bone-In and Boneless Breast 20-30 minutes Tenderloins 12-15 minutes.

PREPARATION OPTIONS:

For Strips/Tenders:
Cut chicken lengthwise into 1/2-inch pieces.

For Sandwich/Sliders:
Cut chicken into pieces the size of a bun/roll. (chicken breast,3/4 to 1-inch thick, can be cut in half for 2 thinner portions).