When you are ready to fry, p repare the dry chicken shake: In a large ziplock bag, add all the dry ingredients: 1 cup flour, 1 cup tempura mix (I found it in the store next to the fresh seafood, check on the baking aisle by cornmeal as well*), 1/4 cup yellow cornmeal, 4 teaspoons kosher salt (yes really), 2 teaspoons onion powder, 1 and 1/2 teaspoons dry chicken bouillon powder, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/8 or 1/4 teaspoon cayenne pepper
The original recipe can mostly be traced back to the early 1900s in Thousand Islands, New York, where the tangy pinkish condiment got its namesake
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Transfer into an air tight container if not using right away, store in the refrigerator
