⭐ Get Restaurant-Crispy Chicken, Fish & Pork at Home — Every Single Time
⭐⭐⭐⭐⭐ Loved by home cooks & Midwest restaurants for 70+ years
✔ CRISPY ✔ EASY ✔ VERSATILE
- ✔ Shatteringly crispy crust — sticks perfectly, never falls off
- ✔ Even golden-brown color every time — no pale patches or burnt spots
- ✔ Stays crispy longer than flour coatings
- ✔ Works with any method: deep fry, pan fry, air fryer, oven
- ✔ 80–100 servings per bag — months of family meals
🏆 WHY THIS BEATS STORE-BOUGHT BREADING
| ✔ Stays crispy longer |
Store-bought goes soggy fast |
| ✔ Restaurant-tested recipe |
70 years in working kitchens |
| ✔ No guesswork |
Perfect results every time |
| ✔ Works every time |
Even on frozen proteins |
💰 PRICE PER POUND — SINGLE BAG VS. CASE
| Single Bag (5 lb) |
$24.99 → $5.00 / lb
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| Case of 6 (30 lb) 🏆 Best Value |
$125.99 → $4.20 / lb — Save $24
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⭐ Best Value for Catering, Fish Fries & Large Families — stock up and save.
👉 Get Restaurant-Quality Crunch Tonight
Add to cart above and taste the difference on your very first batch.
PERFECT FOR
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| Chicken |
Fish |
Pork |
Onion Rings |
THE TRANSFORMATION
Turn a plain chicken breast into a golden, shatteringly crispy piece your family will ask for every week. The same coating Iowa restaurants used for 70 years — now in your kitchen.
📸 Actual restaurant results — the Southern Fried Catfish photo above was made with this exact mix in a working kitchen.
🇺🇸 Made in USA | 4-generation family recipe | 5 lb bag
🏪 TRUSTED BY MIDWEST RETAILERS
Sold in Midwest grocery stores including Fareway & Hy-Vee — the same breading mix your local butcher counter reaches for.
WHY THIS IS DIFFERENT
Most breading mixes go pale, fall off, or turn soggy in minutes. SUPERB BLEND was engineered in a working restaurant kitchen — where every batch had to be perfect, every service, for decades. The result: superior adhesion, even browning, and a stay-crispy formula plain flour simply can't match.
HOW TO GET PERFECT CRUNCH — 4 STEPS
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1. DREDGE
Coat protein lightly in flour
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2. DIP
Wet with egg wash or buttermilk
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3. COAT
Press firmly into SUPERB BLEND
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4. COOK
Fry, bake, or air fry to golden perfection
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💡 PRO TIP — Why Breading Falls Off (and How to Fix It)
The #1 mistake: not pressing the breading in firmly enough. After coating, use your palm to press the mix into the meat for 3–5 seconds. Then let it rest 5 minutes before cooking. This locks the crust in place — no falling off, no bare spots.
PRO TIPS FOR MAXIMUM CRUNCH
- Let coated pieces rest 5 min before cooking — helps breading adhere
- Air fryer: 375°F with a light oil spray for extra crunch
- Double-coat for an extra-thick, shatteringly crispy crust
- Works great on frozen proteins — no thawing required
HOW MUCH WILL YOU GET?
- 80–100 servings of chicken tenders
- 60–80 servings of pork chops
- 100+ servings of onion rings
🔥 COMPLETE THE SYSTEM — FREQUENTLY BOUGHT TOGETHER
SUPERB BLEND is the coating. But the real magic happens when you season and tenderize first.
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Add Kalmes 32oz Seasoning & Tenderizer for just $16.99
The built-in tenderizer transforms tough cuts — juicy inside, crispy outside. This is how the restaurant did it.
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👉 Get the Bundle & Save $3.99 →
The Kalmes Story
Four generations of Iowa families. 70+ years in a family restaurant kitchen. SUPERB BLEND isn't a product invented in a lab — it's the recipe that kept customers coming back to the Kalmes family restaurant for decades. Now it's in your hands.
❓ FAQ
Q: What can I coat with it?
A: Chicken, fish, pork, vegetables, onion rings & more.
Q: Does it work in an air fryer?
A: Yes! 375°F with a light oil spray — perfectly crispy every time.
Q: Is it gluten-free?
A: No. Please check the label for full allergen information.
Q: How long does a 5 lb bag last?
A: 80–100 servings of chicken tenders — months of family meals.
Q: How is it different from regular flour?
A: Superior adhesion, even browning, and stays crispy longer. No comparison.
Stop settling for soggy, pale breading — get restaurant-crispy results at home tonight. 🍗
