Casa M Fry-Mix and Egg Wash
★ Issue CMSC·25–028 · Published 24 Aug 2025
Cattle-DriveFree-Rangefried

Casa M Fry-Mix and Egg Wash.

Coat your protein in spiced buttermilk and seasoned flour, then fry it golden and crispy every single time

PREP 10 min
COOK 10 min
TOTAL 1:20h h
SERVES —  
HEAT hot
BLEND RATING 5.0 15 reviews · Good Shepherd®
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You'll need
Deep fryer or heavy potInstant-read thermometerWire rackShallow dredging dishes

Coat your protein in spiced buttermilk and seasoned flour, then fry it golden and crispy every single time

Ingredients

FOR THE FRY MIX:

  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 2 Tablespoons corn starch
  • 2 Tablespoons Ace Kickstart
  • 2 Tablespoons Casa M Spice Co Flavor (i.e. Cattle Drive, Free Range, Hooked, Good Shepherd, Jerked Chain, Pecking Order, Texas Twister, Whole Hog)

FOR THE EGG WASH:

  • 4 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon Casa M Spice Co Chain Reaction

Method

  1. 01

    Mix your fry coating

    5 min

    Combine both flours, corn starch, Ace Kickstart, and your chosen Casa M Spice Co flavor in a mixing bowl, then transfer to a shallow dredge pan. Getting everything blended now means even seasoning on every piece.

  2. 02

    Prepare the egg wash

    2 min

    Scramble eggs together with buttermilk and Chain Reaction in a medium bowl until fully combined. This is your binding agent — it helps the seasoned flour stick and creates that crispy crust.

  3. 03

    Heat your fryer

    10 min

    Get your oil up to temperature while you prep the protein — you'll know it's ready when a pinch of flour sizzles on contact.

  4. 04

    Pat protein dry

    2 min

    Start with a dry substrate before you touch anything to the egg wash. Moisture is the enemy of a proper crust; paper towels are your friend here.

  5. 05

    Dunk and dredge

    3 min

    Submerge your protein in the egg wash, let the excess drip off, then coat it thoroughly in the fry mix and tap away the loose stuff. You want an even, light layer that'll fry up golden, not thick and heavy.

  6. 06

    Rest on the rack

    45 min

    Set your coated pieces on a drying rack over a cookie sheet and let them sit 30–60 minutes at room temperature. This resting period lets the coating adhere and dry slightly, which gives you a crispier final product.

  7. 07

    Fry to temperature

    12 min

    Drop your protein into the hot oil and fry until it hits your target internal temperature — chicken 165°F, pork 145°F, beef 130–135°F. The outside should be a deep golden brown.

  8. 08

    Drain and serve hot

    2 min

    Pull everything out and let it drain on fresh paper towels or a rack for a minute. Eat it while it's still hot and the crust is at its crispiest — that's when you get the full payoff.

From Mike's Notebook

01

Whole wheat flour browns faster than all-purpose, so watch your oil temp or you'll char before cooking through.

02

Let your egg wash sit five minutes after whisking so the flour in the mix fully hydrates and sticks better.

03

Dredge right before frying — wet coating sitting on dry mix turns to paste and slides right off in oil.

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