Just saw this for the first time in our cornmeal/frying section of the grocery store. Looked really interesting, especially since it said this is the spicy one. Wanting to bring some heat to my fried chicken.
Any body tried it, have any pros or cons, or helpful tips??? I normally do all dry flour mix with salt, pepper, maybe Tony Chachere's Creole seasoning, and use a buttermilk dredge. This meant to be a wet batter, then dusted again.

We Have used it before. I personally liked it. Wife and kids said it was to spicy. If I remember correctly I doubled dipped mine and it was good and crispy.

Thanks for the heads up.

Their fish fry is top notch. Never tried thier chicken fry.

Yes that is what I use for chicken fry backstrap, goooood stuff.

Heck yes.

Here is my recipe and I bet you can replace the dry with the spicy batter mix you have shown

Whisk together:

2 cups buttermilk
thinly sliced shallot
2 garlic cloves smashed
1 jalapeno halved lengthwise
2 tsp salt
1 tsp black pepper

Add the tenderized chicken or venison steaks and let them rest in fridge for 8 hours

In a large bowl combine:
3.5 cups flour
4 tsp baking powder
2.5 tsp paprika
1 tsp cayenne
1 tsp celery salt
1 TBL kosher salt
1.5 tsp black pepper

Do a double dip....dry, wet ,and again, dry, wet

Place in 2 inches of 350° canola oil for 5 minutes on each side.

Make a gravy with what's leftover....optional

Thanks everyone. Sounds like a winner to me. Excited to try it soon on some stuff.

Coat chicken with Crystal hot sauce then the chicken fry and don't skimp on the hot sauce. Debone thighs and leave the skin on are real good like this and I usually put a good sprinkle of slap yo mommas on after hot sauce.

Yes it's good and use it quite a bit, but my little kids won't eat it yet because of the spice.

Yep

Their fish fry is the best, always keep a blue jug handy.

SpitFire mixes it 50/50 with cornmeal....

Good stuff. Gotta have cornmeal.

I fried some redfish in seasoned flour once, once.

Love using flour for meats in the pan like pork chops and chicken fry steak, and making gravies. I have always been a corn meal fan for any fish and seafood. Have tried Zatarain's, Tony Chachere's, and some local off-brands, but always come back to any of the Louisiana mixes. They are consistently great. I can't wait to give this one a try. I did find a YouTube video where they even used it in air fryers, and it looked like it worked there too. I guess that is the next thing the wife is wanting to get!!

I have some at the house will definitely use it.