*In 1998, we ran across a seasoned flour mix called Kentucky Kernel. And I thought like a lot of people do that this was THE KFC recipe. And, it is not. in fact Kentucky Kernel is 90 years older than Col. Sanders so when he ate fried chicken, what do you think he was using? We fell in love with the flavor of chicken, fish, shrimp, and gravies it makes. It is versatile, delicious and we treat it like 'golden flour'

For purposes of recipes, you can call me Uncle Krumb!

Tips for Using Kentucky Kernel in the South

These are just some observations I have made after 20 years of cooking with Kentucky Kernel Seasoned Flour. They are not entirely necessary, but they will help you cook a more genuine Southern meal.

Tallow is the best frying oil for the Kernel. If you want a good southern chicken fry, tallow will produce the best results. In second place, is peanut oil. I personally never use vegetable oil and I would prefer a day of fasting to EVER using canola oil.
The first dusting of the food in the Kentucky Kernel applies the seasoning lightly, shake off excess and freeze remaining KK so it can be used again. If you prefer a more intense flavor with KK take the dusted food and dip in solution of egg whites and equal parts water. (The yolk makes the oil frothy which affects the oil greatly.) Reintroduce food into KK and coat again. Allow coated food to “rest” a moment while the coating is allowed to absorb moisture from the egg whites and food. You don't want a thick layer of coating because thickness doesn't make it crispy, just dense.
Crispy food comes from the method of cooking, not the coating. Consider the method of that restaurant I heard about once. See, some of their customers preferred crispy chicken, others preferred the original recipe. It's the same coating there for both. Its the same pieces of chicken, the same oil. How it's cooked makes the difference. Original is cooked using pressure fryers. Extra crispy is cooked in a regular fryer. If you need the extra crunch without affecting the balance of seasonings in KK add 1 to 2 tblsp of corn starch to one 11 ounce box of Kentucky Kernel. Sift thoroughly.
Batter frying with Kentucky Kernel. I enjoy batter fried chicken and fish as much as the next guy but batter frying wrecks the oil and turns it foamy. (It's the egg yolks and sometimes milk.) So I use a mixture of egg whites with equal parts water as my ‘batter’ to ensure I can cook more small meals during the month instead of 30 pieces of chicken in one session. When I do use whole milk and egg batter I do it for one to two large meals, then dispose of the oil. And yes the batters for chicken are different from the batters for fish, shrimp and veggies.

Tips for Using Kentucky Kernel in the North

Move to the South.
Develop respectable drawl.
Call us, we are here to help recovering Northeners.
Remember, it's not your fault you're there.