RECIPES

Kentucky Kernel Crispy Chicken Tenders
YIELD
4 Servings
INGREDIENTS
- 1- 10oz Box Kentucky Kernel Seasoned Flour
- 2 LBS. Fresh Chicken Tenders
- 1 C Buttermilk or Milk
DIRECTIONS
- Soak chicken in milk (buttermilk is preferred) for 15 minutes at room temperature.
- Heat Oil to 350°.
- Remove chicken from liquid and discard used liquid.
- Place Kentucky Kernel Seasoned Flour in a shallow dish large enough to dredge each piece of chicken well. Be sure to shake off excess flour.
- Fry chicken for 6-8 min or until meat is cooked through and juices run clear (do not overload fryer or pan).
Kentucky Kernel Air Fried Catfish
YIELD
4 Servings
INGREDIENTS
- 1 C Kentucky Kernel Seasoned Fish Fry Seafood Breading Mix
- 4- 4-5oz Fresh Catfish Fillets
- Non-Stick Cooking Spray (or cooking oil)
DIRECTIONS
- Preheat Air Fryer according to manufacturer’s instructions (approximately 390°).
- With fish slightly moist, lightly coat each side of fish with breading by tossing and shake off excess.
- Spray fish liberally with non-stick cooking spray, coating all sides of the fish. Then place fish into air fryer.
- Following manufactures instructions, cook fish for 7-10 minutes, flip, and cook remaining 4-7 minutes until golden brown.


Kentucky Kernel Air Fried Catfish
YIELD
4 Servings
INGREDIENTS
- 1 C Kentucky Kernel Seasoned Fish Fry Seafood Breading Mix
- 4- 4-5oz Fresh Catfish Fillets
- Non-Stick Cooking Spray (or cooking oil)
DIRECTIONS
- Preheat Air Fryer according to manufacturer’s instructions (approximately 390°).
- With fish slightly moist, lightly coat each side of fish with breading by tossing and shake off excess.
- Spray fish liberally with non-stick cooking spray, coating all sides of the fish. Then place fish into air fryer.
- Following manufactures instructions, cook fish for 7-10 minutes, flip, and cook remaining 4-7 minutes until golden brown.

Kentucky Kernel Crispy Chicken Tacos
YIELD
8 Tacos
INGREDIENTS
- 1- 10oz Box Kentucky Kernel Seasoned Flour
- 8- 6” Soft Flour Tortillas
- 2 LBS. Fresh Chicken Tenders
- 1 C Buttermilk (or milk)
- 1 C Shredded Cheese
- 1 Avocado
- 1 C Shredded Iceberg Lettuce
- ½ C Ranch Dressing
DIRECTIONS
- Soak chicken in buttermilk (or milk) for 15 minutes at room temperature.
- Heat Oil to 350°.
- Remove chicken from liquid and discard used liquid.
- Place Kentucky Kernel Seasoned Flour in a shallow dish large enough to dredge each piece of chicken well. Be sure to shake off excess flour.
- Fry chicken for 6-8 minutes until meat is cooked through and juices run clear (do not overload fryer or pan).
- Allow chicken to cool slightly, then slice chicken into small strips.
- Warm tortillas and begin to assemble tacos. Top with cheese and avocado slices (optional), then drizzle with ranch dressing.
Kentucky Kernel Fried Garden Vegetables
YIELD
6-8 Servings
INGREDIENTS
- 1- 10oz Box Kentucky Kernel Seasoned Flour
- 6 LBS. Fresh Yellow Squash or Zucchini
- 2 C Milk
- 2 Large Eggs
DIRECTIONS
- Slice/Cut vegetables into desired shape.
- Heat Oil to 350°.
- Combine milk and eggs in a bowl and whip to create an egg wash.
- Place Kentucky Kernel Seasoned Flour in a shallow dish large enough to coat vegetables with the seasoned flour.
- Lightly coat vegetables in flour first, then dip in egg wash and return to the seasoned flour to recoat.
- Fry coated vegetables for 3-5 minutes, or until cooked through and lightly golden brown.
- Remove from oil and allow to cool.


Kentucky Kernel Fried Garden Vegetables
YIELD
6-8 Servings
INGREDIENTS
- 1- 10oz Box Kentucky Kernel Seasoned Flour
- 6 LBS. Fresh Yellow Squash or Zucchini
- 2 C Milk
- 2 Large Eggs
DIRECTIONS
- Slice/Cut vegetables into desired shape.
- Heat Oil to 350°.
- Combine milk and eggs in a bowl and whip to create an egg wash.
- Place Kentucky Kernel Seasoned Flour in a shallow dish large enough to coat vegetables with the seasoned flour.
- Lightly coat vegetables in flour first, then dip in egg wash and return to the seasoned flour to recoat.
- Fry coated vegetables for 3-5 minutes, or until cooked through and lightly golden brown.
- Remove from oil and allow to cool.

Kentucky Kernel Crispy Chicken Nuggets
YIELD
2 lbs
INGREDIENTS
- 1- 10oz Box Kentucky Kernel Seasoned Flour
- 2 LBS. Fresh Chicken Tenders cut into bite size pieces
- 1 C Buttermilk (or Milk)
- ½ C Buffalo Wing Sauce (optional)
DIRECTIONS
- Soak chicken in buttermilk (or milk) for 15 minutes at room temperature.
- Heat Oil to 350°.
- Remove chicken from liquid and discard used liquid.
- Place Kentucky Kernel Seasoned Flour in a shallow dish large enough to dredge each piece of chicken well. Be sure to shake off excess flour.
- Fry chicken for 4-6 minutes until meat is cooked through and juices run clear (do not overload fryer or pan).
- Toss or lightly drizzle buffalo sauce over fried chicken. Serve with favorite dipping sauce and vegetables.
Kentucky Kernel Country Fried Steak
YIELD
4 Steaks
INGREDIENTS
- 1- 10oz Box Kentucky Kernel Seasoned Flour
- 4- 3-4 oz cube steak patties
- 1 C Buttermilk (or milk)
DIRECTIONS
- Heat Oil to 350°.
- Place Kentucky Kernel Seasoned Flour in a shallow dish large enough to dredge each piece of cube steak well.
- Place buttermilk (or milk) in a separate container.
- Begin by coating each steak in Kentucky Kernel Seasoned Flour, dipping in buttermilk (or milk), and recoating in seasoned flour. Be sure to coat evenly and shake off excess flour.
- Fry steak for 6-10 minutes depending on thickness, making sure steak is cooked through.


Kentucky Kernel Country Fried Steak
YIELD
4 Steaks
INGREDIENTS
- 1- 10oz Box Kentucky Kernel Seasoned Flour
- 4- 3-4 oz cube steak patties
- 1 C Buttermilk (or milk)
DIRECTIONS
- Heat Oil to 350°.
- Place Kentucky Kernel Seasoned Flour in a shallow dish large enough to dredge each piece of cube steak well.
- Place buttermilk (or milk) in a separate container.
- Begin by coating each steak in Kentucky Kernel Seasoned Flour, dipping in buttermilk (or milk), and recoating in seasoned flour. Be sure to coat evenly and shake off excess flour.
- Fry steak for 6-10 minutes depending on thickness, making sure steak is cooked through.

Kentucky Kernel Fried Pickles
YIELD
6-8 Servings
INGREDIENTS
- 1- 10oz Box Kentucky Kernel Seasoned Flour
- 1 Large Jar of Pickles
- 2 C Milk
- 2 Large Eggs
DIRECTIONS
- Slice/Cut pickles into desired shape.
- Heat Oil to 350°.
- Combine milk and eggs in a bowl and whip to create an egg wash.
- Place Kentucky Kernel Seasoned Flour in a shallow dish large enough to coat pickles with seasoned flour.
- Lightly coat pickles in flour first, then dip in egg wash and return to seasoned flour to coat.
- Fry coated pickles for 3-5 min or until cooked through and lightly golden brown.
- Remove from oil and allow to cool.
Kentucky Kernel Chicken Biscuits
YIELD
10, 3″ biscuits
INGREDIENTS
- 3 cups All Purpose White Flour
- 1 cup Kentucky Kernel Seasoned Flour
- 1-1/2 Tbsp. baking powder
- 8 Tbsp. unsalted butter, cold
- 1-1/4 cups milk
DIRECTIONS
- Position an oven rack to the middle of your oven and preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Whisk together flour and baking powder in a large bowl. Cut cold butter into flour using a pastry cutter, fork, or your fingers until mixture resembles coarse crumbs. Stir in milk until dough comes together.
- On a floured mat, pat dough out to 1/2-inch thickness and cut with a 3-inch biscuit cutter. Place cut biscuits on prepared baking sheet and refrigerate for 20 minutes before baking.
- On the middle rack of your oven, bake cooled biscuits at 425°F for 22-24 minutes or until biscuits are baked through.


Kentucky Kernel Chicken Biscuits
YIELD
10, 3″ biscuits
INGREDIENTS
- 3 cups All Purpose White Flour
- 1 cup Kentucky Kernel Seasoned Flour
- 1-1/2 Tbsp. baking powder
- 8 Tbsp. unsalted butter, cold
- 1-1/4 cups milk
DIRECTIONS
- Position an oven rack to the middle of your oven and preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Whisk together flour and baking powder in a large bowl. Cut cold butter into flour using a pastry cutter, fork, or your fingers until mixture resembles coarse crumbs. Stir in milk until dough comes together.
- On a floured mat, pat dough out to 1/2-inch thickness and cut with a 3-inch biscuit cutter. Place cut biscuits on prepared baking sheet and refrigerate for 20 minutes before baking.
- On the middle rack of your oven, bake cooled biscuits at 425°F for 22-24 minutes or until biscuits are baked through.