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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