Left Over Seasoned Flour

The other day I was asked what do I do with left over Seasoned flour and how often do we change the flour.

The Franchise says the Flour should be changed out after the 4th batches of cooking, and it should be sifted after ever Batch a Batch is considered 18 Pieces.
18 x 4 = 56 so every 56 Pieces of chicken 

a 25 LBS Bag of seasoned Flour can get 4 Batches of 56 Pieces coated or approximately 224 Pieces  56 x 4 = 224


It is why 25 LBS of flour is NOT typical poured into he LUGS at 1 time many times its easier to work with a smaller amount and it keeps the Flour Fresher if that's possible.

In the Old Days the Flour was used to make the Crackling Gravy because the Seasoning was in the Flour and all the extra chicken parts gave flavor.. The lumps that were sifted out were ALL Used also. NOTHING was wasted.

As the world Turns and Health Concerns and issues change with regulations things continually change.

If you want to try something great tasting use your extra Flour to coat BACON yes COAT your bacon in the flour and then Bake it in the oven . You will have a great flavored seasoned Flour that is great. It will be more crispy, but have a seasoned flavor.

I have used excess for coating Pork, Beef Roast and Searing it Beef parts for stir fry. also ginger beef many other uses.

Always sift the flour many times before storage and store in a air tight container then re sift before use. 

I have heard some people have tried making biscuit's and buns and pizza crust with it also. 

so you can use your imagination for the use and your own discretion of how long to save it etc. etc. 

ALL precautions should be taken with the Flour after raw chicken has been dredge in the seasoned flour and sifting is key to keep it clean. Remember the salt acts as a preservative also. BUT use your own research for possible uses.