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Saving seasoned flour used for dredging chicken

up vote 14 down vote favorite

I love to make (and eat) buttermilk fried chicken but I always get carried away with the amount of flour I use. I am fully aware of contamination due to raw chicken, but is it safe to keep the excess seasoned flour used to coat the raw chickens in an airtight container and use it solely for this purpose? Before storing the flour I sift out any larger pieces.

2 Answers

up vote 4 down vote accept

It is not a good idea.

You can certainly prepare your seasoned flour mixture and keep it in bulk. Just transfer it as you need it to the container where you do the actual breading or dredging; then you don't need to discard the entire amount.

up vote 3 down vote

Safe depends on your definition of the word. If you wouldn't mind ending up with E. Coli or Salmonella, then I guess you could call it 'safe'.

Otherwise, no of course it is not safe.

:)


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Saving seasoned flour used for dredging chicken

up vote 14 down vote

I love to make (and eat) buttermilk fried chicken but I always get carried away with the amount of flour I use. I am fully aware of contamination due to raw chicken, but is it safe to keep the excess seasoned flour used to coat the raw chickens in an airtight container and use it solely for this purpose? Before storing the flour I sift out any larger pieces.


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up vote 9 down vote

It is not a good idea.

You can certainly prepare your seasoned flour mixture and keep it in bulk. Just transfer it as you need it to the container where you do the actual breading or dredging; then you don't need to discard the entire amount.

edit

+1 Don't forget OP that flour and seasonings are relatively inexpensive. It's one of those cost-to-risk ratios that leans heavily towards throwing out the flour and starting from scratch. - Dryden Long Mar 31 at 16:54

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