Ingredients |
Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Bleached Wheat Flour, Maltodextrin, Salt, Canola Oil, Sodium Diacetate, contains less than 2% of Cayenne Pepper Sauce (Red Pepper, Vinegar, Salt, Garlic), Paprika, Citric Acid, Sodium Acetate, High Fructose Corn Syrup, Dried Garlic, Natural Flavor (contains Milk), Disodium Inosinate, Disodium Guanylate, Dried Vinegar, Yeast, Hydrolyzed Corn Gluten, Autolyzed Yeast Extract, Extractives of Paprika (Color), Ascorbic Acid.
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Directions |
More ways to shake it up!
Buffalo Chicken Salad.
Cut 1lb chicken tenders into 1-inch pieces; coat with coating mix. Bake in 400 degrees F 15 min. or until done. Toss greens with veggies, ranch dressing, blue cheese and chicken.
Buffalo Chicken Wings.
Coat 2lbs chicken wings with flour. Dip in beaten egg, then coat with 2 pkt. coating mix and bake in 400 degrees F oven 30 min or until done.
Quick prep!
Heat oven to 400 degrees F. Moisten 2-1/2 lb. bone-in chicken pieces (about 6 pieces) or 2 lb. boneless skinless chicken breasts (6 to 8 breasts) with water.
1. Shake chicken, 1 piece at a time, in shaker bag with 1 pkt. coating mix. Discard bag and any remaining coating mix.
2. Bake on ungreased or foil-covered rimmed baking sheet until done (minimum internal temperature of 165 degrees F when tested with meat thermometer). Bone-in: 45 min. Boneless: 20 min.
Do not cover or turn chicken while baking.
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