SINSQUE: Alabama Fried Chicken Coating – 500g

Proper Southern fried, straight off your own bench

This is the one that turns a Sunday into an event. Soak your chook in buttermilk overnight, dredge it through this coating, and drop it in hot oil — out comes crunchy, golden, drum-tight fried chicken that tastes like it flew in from Alabama. No colonel, no drive-through, no shame.

The flavour

The flour base carries a savoury, well-seasoned backbone — salt, herbs and vegetable powders doing the heavy lifting. It's built for craggy, shattering crust rather than heat, so the whole family piles in without anyone reaching for the milk.

How to cook with it

• Soak chicken pieces overnight in buttermilk, then dredge heavily in the coating
• Fry in 175°C oil until deep golden and cooked through
• Double-dip (buttermilk, coat, buttermilk, coat) for an extra-craggy crust
• Air-fry or oven-bake coated tenders for a lighter version

In the bag

A pale, flour-forward blend flecked with herbs and spice — fine and dusty so it grips wet chicken and fries up into that classic knobbly Southern crust.

Ingredients & Dietary

Ingredients: Plain flour, salt, flavour enhancer 621, spices, vegetable powders, herbs, milk solids.

Dietary: Contains gluten and dairy. May also contain soy, peanuts, tree nuts and sesame — always check the physical label.

The Rub Smuggler's Verdict

Darryl's orders: buttermilk overnight, dredge twice, fry at 175°C and don't crowd the pan. Dust the hot bird with Atomic Chicken Chicken Salt Seasoning the second it leaves the oil, and put Fancy Hanks Jalapeno & Peach Hot Sauce on the table for dipping. — Cap'n Rubb