Thread: What is your favorite fry mix or breading

I reduced my salt intake starting 5 years ago. (High blood pressure.) As a result, my taste buds have changed & I am astounded by just how over salted packaged foods are these days. Most of the commercial breadings I've tried are SO SALTY that I CAN'T enjoy them even though I've tried, which is probably best anyway.

While still salty, I enjoy, and can tolerate, House Autry... mixed 50/50 with Louisiana Chicken Fry for it's crispy effects. Egg wash makes too much breading stick for me, so I just rinse the meat with water, then into the mix. Sprinkle fillets LIGHTLY with Tony Chachere's as soon a they're removed from the fryer. (I'm going to try Tony's "no salt" version that I saw at the store recently.)

But when I run out of these breaders I think I'll just try coming up with my own so I can control the sodium better.