Seasoned Flour Mix

Name: Seasoned Flour Mix
Total time: 5 min
Yield: About 8 cups mix; ~1 cup coats 1 lb meat/fish or a 14–16 oz block of tofu
Ingredients: 6 cups all-purpose flour; 1 1/2 cups cornstarch; 3 tablespoons paprika (sweet or smoked); 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons dried thyme or oregano; 2 teaspoons black pepper; 2–3 tablespoons fine sea salt, to taste; 1/2–1 teaspoon cayenne (optional)

A crisp, all-purpose dredge for fried chicken, pork chops, fish, or tofu. The secret is a touch of cornstarch for shatter-crisp crust plus a balanced blend of pantry spices. Make a big jar and you’re minutes from weeknight tenders or a Saturday fish fry.

Jar of seasoned flour mix next to golden fried chicken pieces

5 minutes (mix only) Makes: ~8 cups mix Use: ~1 cup per lb meat/fish or block of tofu Category: Dry Mixes / Coatings

Mix Ingredients

6 cups all-purpose flour
1½ cups cornstarch (extra crispness)
3 Tbsp paprika (sweet or smoked)
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp dried thyme or oregano
2 tsp freshly ground black pepper
2–3 Tbsp fine sea salt (start with 2; add more to taste)
½–1 tsp cayenne, optional

To make the mix: Whisk everything together very thoroughly so the spices and leaven-free starches are evenly distributed. Transfer to an airtight jar and store cool & dry.

Jar Label (write this on the container)

“For 1 lb chicken/fish/pork or firm tofu: Pat dry. Season lightly with salt. Dredge in 1 cup mix (for extra craggy crust: dip in buttermilk/egg, then dredge again). Rest 10 minutes. Fry at 350°F until golden & cooked through.”

Step-by-Step: Use the Mix

Wet binder (optional but recommended)

¾ cup buttermilk or milk
1 large egg, beaten

Prep. Heat 1–1½ inches of oil to 350°F / 175°C in a Dutch oven, or preheat an air fryer to 375°F. Set a wire rack over a sheet pan.
Dry dredge. Pat proteins dry. Toss in Seasoned Flour Mix to coat, shaking off excess.
Double dredge (extra crispy). Dip quickly in buttermilk/egg, then coat again in the mix, pressing so rough bits adhere. Rest 10 minutes on the rack so the coating hydrates.
Cook. Fry in batches 3–6 minutes depending on thickness, turning as needed, to deep golden brown and safe temp: 165°F chicken, 145°F fish/pork. For air fryer, mist both sides with oil and cook 10–14 minutes, flipping halfway.
Season & serve. Sprinkle with a pinch of salt while hot. Keep finished pieces warm in a 200°F oven on a rack.

Oil choice: Use a high-smoke-point oil (peanut, canola, avocado). Don’t overcrowd; let the oil return to 350°F between batches.

Pro Tips, Variations & Storage

Restaurant-style crust: After the first dredge, sprinkle 2–3 Tbsp of the wet binder over the meat and toss in the flour again to create “flakes.”
Gluten-free: Use 4 cups 1:1 GF flour + 2 cups rice flour + 1½ cups cornstarch; seasonings same as above.
Cajun: Add 1 Tbsp Cajun seasoning and 1 tsp cayenne; swap smoked paprika.
Lemon-pepper: Add 1 Tbsp lemon pepper and 1 Tbsp grated lemon zest (dry the zest overnight).
Nashville hot finish: Whisk ½ cup hot frying oil with 1–2 Tbsp cayenne, 1 Tbsp brown sugar, ½ tsp garlic powder, and brush over fried chicken.
Storage: Airtight up to 3 months in a cool cupboard. For longest life, store in the freezer up to 6 months. Discard any flour that has touched raw meat.

Yield (mix)About 8 cups

Typical Use~1 cup per pound of meat/fish or per 14–16 oz tofu

Total TimeMix: ~5 min · Fry time varies (3–6 min per batch)

CategoryDry Mixes · Coatings · Frying