"A quick dip in a thin Andy's batter before the dry breading builds an extra-flaky, craggy crust on every piece."
The secret to those crunchy, shaggy flakes is using Andy's twice: once as a thin batter that clings to the chicken, then again as the dry coating. The wet layer grabs the breading and fries up into a crust with extra texture in every bite.
Your batter should be thin enough to just coat the back of a spoon. Use any Andy's Chicken Breading you like: Mild, Hot 'N' Spicy, or Flaming Hot.
In a bowl, take 1 cup of your favorite Andy's Chicken Breading and mix with 4 cups of water to make a thin batter (it should coat the back of a spoon).
Add your chicken to the mixture and coat completely.
Let marinate for 10-15 minutes.
In a separate bowl or bag, add the remaining Andy's Chicken Breading.
Take your chicken from the batter mixture and add it to the remaining chicken breading.
Completely coat your chicken in the breading.
Heat your oil to 350°F.
Add your breaded chicken and cook until it reaches an internal temperature of 165°F (approx. 8-10 minutes for boneless, 12-14 minutes for bone-in).
Enjoy your distinct taste of St. Louis. Don't forget to take a photo and tag us @AndysSeasoning
Our Andy's Mild Chicken Breading is the key to that authentic restaurant flavor. Crafted with premium spices and grains for over 40 years.
100% Authentic St. Louis Flavor