Chicken Coating Mix
2 tb Parsley Flakes
1 tb Ground Marjoram
2 ts Ground Rosemary
1 ts Onion Salt
1 tb Ground Ginger
1 ts Ground Sage
1 tb Ground Oregano
1 tb Ground Thyme
1 ts Garlic Salt
1 tb Celery Salt
1 ts Pepper
1 tb Paprika
Combine all ingredients in a small bowl and blend well. Spoon mixture
into a small airtight container and label as Chicken Coating Mix.
Store in a cool dry place and use within 6 months. Makes about
1/2 Cup of mix.
Combine 1-1/2 t of mix
3/4 cups Unbleached Flour
1/4 cup Instant Non-fat dry milk
2 t sugar
1/2 t salt
2/3 cup of hot water
2 T vegetable oil in a medium bowl.
Preheat the oven to 425
degrees F. (220 degrees C.). Dip cut up fryer (2 1/2 to 3 lbs
total weight) chicken in the batter that has been well blended.
Place coated chicken pieces on a baking sheet and bake uncovered
40 to 50 minutes, until golden brown and tender.
VARIATIONS: Coat chicken with mix and 1 cup of flour, that has been well blended, and fry in hot oil.
Substitute 1 cup PANCAKE MIX or packaged pancake mix for flour,
dry milk, sugar, baking powder and salt.
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