| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Christian | 1 | Servings | |
INGREDIENTS
| 2 | c | Dry bread crumbs |
| 1 1/2 | ts | Salt |
| 1 1/2 | ts | Paprika |
| 1 | ts | Celery salt |
| 1 | ts | Onion salt |
| 1/4 | ts | Pepper |
| 1 | ts | Poultry seasoning; (optional) |
| 1/4 | c | Vegetable oil |
INSTRUCTIONS
Judy asked me to send her a copy of the chicken coating mix from the "More-With-Less Cookbook." Okay, I will. I also forgot to mention that the cookbook can be purchased at or ordered through any Christian/Religious bookstore. Makes 2 1/3 c. mix Combine in a bowl: Blend ingredients with fork or pastry blender until well mixed. Keeps unrefrigerated in tightly covereed container. When ready to use: Preheat oven to 350 degrees. put 1/2 c. coating mix in plastic or paper bag. Moisten chicken pieces with water or milk and shake one piece at a time in bag. Add more mix as needed. Lay chicken skin-side up in greased pan and bake 1 hour or until tender. No turning needed. Option: Use for fish fillets. Bake 30 min. >From More-with-Less Cookbook, Doris Janzen Longacre, Copyright 1976 by Herald Press, Scottdale, PA 15683 Ruth's notes: I use celery seed and onion powder in place of the flavored salts mentioned above. It is plenty salty without them. I mix the salt and spices in my blender before adding them to the breadcrumbs in an attempt to grind the celery seed. I use this on skinless chicken and it works just fine, and I don't usually grease the baking pan, either. My family's favorite chicken. Posted to Bread-bakers Digest by Ruth Provance <rprovanc@gmu.edu> on Apr 19, 1998
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