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.
Louisiana Fish Fry Crunchy Bake Seasoned Coating Mix for Chicken
Perfectly seasoned every time! Louisiana Fish Fry Crunchy Bake Seasoned Coating Mix delivers crunchy, perfectly seasoned Chicken straight from the oven. Louisiana Fish Fry prides themselves in capturing authentic flavors, honoring Louisiana traditions and using only high-quality ingredients. Expect perfectly seasoned meals every time, guaranteed. Proudly manufactured in Louisiana. 6 oz
Crunchy Bake Cooking Directions:
Crunchy Bake Chicken Cook time: about 25-35 minutes for boneless chicken and 30-40 minutes for bone-in chicken.
Louisiana Fish Fry Crunchy Bake Chicken Ingredients: Panko Bread Crumbs (Bleached Wheat Flour, Dextrose, Yeast, Sugar, Salt), Bleached Wheat Flour Enriched (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Dextrose, Dried Garlic, Soybean Oil (Highly Refined), Spices (Contains Mustard), Dried Onion, Paprika, Citric Acid, Extractive of Paprika.
All authentic Louisiana meats and specialties 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 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. It arrived 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. This is my go-to online store now.