Conestoga Breading & Batter Mix, 25 Pounds, 1 Per Case

Conestoga Breading & Batter Mix delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Fried chicken and poultry: Dredge pieces directly in the dry mix or dip into a batter slurry for a thick, crunchy coating that holds through holding cabinets and delivery.
Fish and seafood: Apply as a light breading on catfish, shrimp, or cod fillets for a crisp finish that complements delicate proteins without overpowering them.
Onion rings and vegetables: Batter sliced onions, pickles, zucchini, or okra for even coverage and a golden crust straight from the fryer.
Pork and steaks: Use as a seasoned breading on pork chops, chicken fried steak, or country fried steak for classic comfort food presentations.
Wet batter applications: Mix with water or milk to create a pourable batter for corn dogs, tempura style items, or funnel cake inspired desserts.

Who Would Benefit

• Restaurants and diners serving fried chicken, fish, or country style entrees
• Caterers needing one versatile mix for multiple fried menu items
• Food trucks and concession stands running high volume fry stations
• School and institutional cafeterias with standardized fried protein programs
• Bar and pub kitchens turning out appetizers like onion rings, fried pickles, and wings

Product Highlights

• Works as both a dry breading and a wet batter, cutting SKU count in the pantry
• 25 pound bulk case sized for commercial kitchen throughput
• Consistent adhesion and even browning across proteins and vegetables
• Formulated for hold time durability, keeping crust integrity under heat lamps and in delivery bags
• Single step dredge or two step batter and breading process from the same bag

Preparation & Use

For dry breading, pat the protein dry, season lightly, and dredge directly in the mix, pressing firmly to coat all surfaces. Shake off excess and fry at the recommended oil temperature. For a wet batter, whisk the mix with cold water or milk to a pancake batter consistency, dip the item fully, allow excess to drain, and fry immediately. Keep the batter chilled between batches to maintain crispness. Store the dry mix in a cool, dry area and seal the bag between uses to preserve texture and prevent clumping.

Application Areas

Conestoga Breading and Batter Mix fits into any kitchen running a fry station, from full service restaurants and fast casual chains to banquet halls, school lunch programs, and sports venue concession operations. It is equally useful as a primary breading for signature fried entrees or as a backup batter for seasonal appetizers and limited time offers.