Monday, October 05, 2009

New Seasoned Flour in town

As much as I like Kentucky Kernel flour for seasoning chicken and chops, I have a new favorite:

[What you see there is a boneless pork chop breaded in House Autry "pork" seasoning and fried to juicy-on-the-inside-crisp-on-the-outside perfection. Oh, it was good.]

What sold me on House Autry is this: It's loaded with black pepper. Not enough to offend the Frank Costanzas of the world ("Again with the pepper? What do you gotta use all the pepper for?"), mind you, but enough to make your Southern-food-loving palate stand up and take notice, for sure. It is the best pre-packaged meat breading with which I've yet breaded meat.

So there.

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