THE TWO-BOWL METHOD

How to Use Seasoned Breading Mix

A good coating starts with two bowls: wet batter to help it stick, and dry breading to cover the surface. Learn the dip, drain, and press sequence, then choose a recipe for what you are cooking.

METHOD
Wet batter, then dry breading
WET BOWL
5 Tbsp mix + 1/3 cup cool water
DRY BOWL
Use the recipe's measured portion
ALLERGEN
Contains wheat

By Acadian Kitchens

Breaded chicken tenderloins and fried okra on an off-white platter.

What each bowl does

The wet bowl gives the dry breading a surface to hold on to. The dry bowl builds the seasoned outer layer. Keep them separate so the dry mix stays loose enough to coat evenly.

Cooking tip: Use a shallow bowl or tray for the dry mix. It gives you room to see the edges and separate small pieces as you coat them.

The two-bowl method

  1. Measure the dry working portion called for in your recipe into a shallow bowl or tray. If the recipe includes a clean reserve, portion it before food reaches the station.
  2. Pat the food dry. Whisk 5 tablespoons of y’ALL Purpose Breading Mix with 1/3 cup cool water until no dry pockets remain.
  3. Dip the food in the wet bowl, covering the surfaces and edges.
  4. Lift and drain. Let extra batter fall back into the wet bowl instead of carrying it into the dry mix.
Tongs hold a wet-coated okra piece above the batter bowl as a small drop drains back.
Let the excess drip back into the wet bowl before the food reaches the dry mix.
  1. Move the food to the dry bowl. Turn it gently and press breading onto every side, then place coated pieces apart on a tray.
Tongs turn a piece of okra in dry breading beside two separately coated pieces.
Press the coating onto the cut faces and edges, then keep the pieces apart.
  1. Cook with the method written for that food. A stovetop time does not automatically become an oven time.

Keep the package closed and away from the coating bowls once you have measured the working portions. Discard wet batter and dry breading that contacted food; do not return either to the package. Use separate clean bowls and utensils when switching from raw chicken or seafood to vegetables.

Choose a recipe

Chicken tenders

Choose a stovetop or oven method, then cook each tender to 165°F. Make Cajun Breaded Chicken Tenders.

Fresh okra

Cut the pods into 3/4-inch pieces and fry small batches until crisp outside and tender at the center. Make Cajun Fried Okra.

Dill pickle chips

Measure chips after draining, blot both faces, and serve the hot coating with cold remoulade. Make Cajun Fried Pickle Chips with Remoulade.

The product can be used with chicken, shrimp, fish, and vegetables. For seafood, use a seafood-specific recipe for its portion size, cooking setup, and doneness. The Cajun Fried Fish recipe uses Cajun’s Choice Seasoned Fish Fry, a different coating product.

Three coating fixes

If you see Try this
Bare wet spots Turn the piece gently in the dry bowl and press coating onto the exposed edge.
Batter pooling in the dry mix Let the next piece drain longer over the wet bowl.
A crisp batch turning soft Drain in a loose layer, keep sauce on the side, and serve promptly.

Breading Mix or Seasoning?

y’ALL Purpose Breading Mix is the flour-and-seasoning coating used for this wet-and-dry method. y’ALL Purpose Seasoning is for seasoning food and does not replace the measured wet and dry breading portions.

y’ALL Purpose Breading Mix contains wheat. Check the package and the labels of any sauce or accompaniment for current allergen information.

Choose your package size

The 2 lb y’ALL Purpose Breading Mix is the larger option for several batches. The 8 oz y’ALL Purpose Breading Mix is a smaller option. In either size, measure the recipe’s working portion into clean bowls before you begin.

Common questions

Does the wet bowl replace an egg wash?

Yes for this method. The wet layer is breading mix and cool water; do not add egg or milk to the measured formula.

How much dry breading should I use?

Use the working amount in the complete recipe. Food size and surface area determine the amount; a nutrition serving size is not a recipe coating amount.

Can I save the breading left in the dry bowl?

Discard breading that has contacted food. Only untouched mix held separately from the coating station remains a clean reserve.

Can I bake any food after using this method?

Use an oven recipe written for that food. The chicken tender oven method includes its own rack, oil, timing, and 165°F endpoint.