Cajun Delights Delivered Nationwide|Cajun Food Delivered Nationwide
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Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Zatarain's Southern Buttermilk Chicken Fry Mix 9 oz is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Ingredients: Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enriched Yellow Corn Meal (Corn Meal, Iron, Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Buttermilk Powder, Garlic, Spices (Including Red Pepper), Yeast Extract, & Citric Acid .
Instructions: Baking Directions (Recommended for bone-in chicken only) Dip chicken in 1/2 cup milk mixed with 1 lightly beaten egg in medium bowl. Shake off excess. Roll in about 1/2 cup Fry Mix. Arrange chicken on shallow baking pan sprayed with no stick cooking spray. Spray top of chicken with cooking spray. Bake in preheated 425degF oven 40 minutes or until cooked through (internal temperature reaches 165degF), turning halfway through cook time. Frying Directions: Mix 1/3 cup Fry Mix and 1/2 cup water in medium bowl. Pour about 1 cup Fry Mix onto plate or into plastic bag. Dip chicken, one piece at a time, in batter. Shake off excess. Roll or shake chicken in Fry Mix until evenly coated. Discard any remaining batter or Fry Mix. (Coats about 3 pounds of chicken.) Fry chicken as desired below. To Deep Fry: Heat oil in deep fryer to 350degF. Cook chicken until golden brown and cooked through. Drain on paper towels. To Pan Fry: Pour 1 inch of vegetable oil into large skillet. Heat to 350degF on medium heat. Place chicken in skillet. Cook chicken until golden brown and cooked through, turning occasionally. Drain on paper towels. Note: For thicker crust, coat chicken in 1/2 cup Fry Mix. Dip in 1/2 cup milk mixed with 1 lightly beaten egg in medium bowl. Roll again in additional Fry Mix. Note: Cook times may need to be adjusted. Ensure chicken reaches an internal temperature of 165degF to be cooked through. Cook Times: For bone-in chicken: Deep fry 10 to 12 minutes. Pan fry 20 minutes. Boneless chicken: Deep fry 8 to 10 minutes. Pan fry 10 minutes. Chicken tenders: Deep fry 6 minutes. Pan fry 6 minutes.
Refer to the product label for full dietary information, which may be available as an alternative product image.
About 18.0 servings per container.
Serving Size2Amount Per ServingCalories45% Daily ValueTotal Fat0g0%%Daily ValueSodium460.0mg20%%Daily ValueTotal Carbohydrate10g4%%Daily ValueProtein1.0gIron4%%Daily Value 0.6mg* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.