| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Master mix | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Oven-Fried Chicken: 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, and 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. From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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