INGREDIENTS

INSTRUCTIONS

Combine the first 3 ingredients in a blender, using and on/off speed
on High until thoroughly mixed. Dump it into a 1 1/2 quart mixing
bowl, and stir in the self rising flour. When well mixed, place in a
contaner with a tight fitting lid, such as a 12 ounce Cool Whip
container. You can then store it at this point until ready to use.  For
Chicken: Oven Bake: Run 1 piece of chicken at a time from 3 lbs.  cut
up under cold water. Shake off excess water. Place one piece at a  time
into a bowl containing the coating mixture. Secure the lid in  place.
Shake bowl a few times to coat pieces. Arrange pieces after  coating on
Pam sprayed 10x15x3/4" jelly roll pan about 1 inch apart.  Set aside.
Melt 1/4 pound of butter or margarine in small skillet or  saucepan.
"Lap" it on top side only of each piece of coated chicken  arranged on
the prepared pan. (keeping pieces skin-side up.) Use only  enough of
the melted butter or margarine to evenly and lightly caress  each
piece. Then place 1/2 cup of th coating mixture in a small flour
sifter. Sift ot all over the margarine covered chicken pieces. Bake,
uncovered, without turning the pieces at 400 F. for about 1 hour.
Skillet Method: Melt equal parts margarine and oil sufficient to  cover
the bottom of a roomy skillet, keeping oil mixture at least  1/4" deep.
Coat pieces of chicke nas directed above for oven method.  Brown about
2 minutes on each side on Medium-High heat. Don't  over-brown these or
meat will be tough. Transfer browned peices to  greased baking pan and
continue heating in oven at 400 F. about 10-15  minutes or to desired
doneness.  For Pork: Allow 4 center cut pork chops for amount given in
the  chicken coating recipe, but add to the coating mixture in a bowl:
1  tsp. chili powder, 1/2 tsp. paprika, 1/4 tsp. cumin powder. Proceed
as recipe directs for coating and baking.  For Cube Steaks or Chicken
Fried Steak: (such as Denny's ) Follow  directions for eaith the oven
or skillet method for chicken pieces  but to the coating mix in the
bowl, before applying to moistened  steas, add 1 tsp. brown sugar, 1/2
tsp. bottole lemon peel or finly  grated lemon rind. Follow recipes as
otherwise directed.  Fpr Coating Fish Fillets: follow recipe for either
method of preparing  chicken, but to the coating mixture, add 1 tsp.
paprika nd 1 tsp.  finely grated lemon rind or bottle peel (zest).
Proceed as recipe  otherwise directs.  For Coating Veal Cutlets" Add 1
tsp. dry marjoram leaves to coating  mixture and follow recipes as
given for preparing chicken. MC  formatting by bobbi744@sojourn.com
Recipe by: Gloria Pitzer's Better Cookery Cookbook  Posted to
Bakery-Shoppe Digest by Roberta Banghart  <bobbi744@sojourn.com> on Apr
05, 1998

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“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1098
Calories From Fat: 45
Total Fat: 5.3g
Cholesterol: 0mg
Sodium: 3570.3mg
Potassium: 415.8mg
Carbohydrates: 224.4g
Fiber: 9.2g
Sugar: 3.9g
Protein: 31.9g