Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Parsley Flakes |
| 1 tablespoon | Ground Marjoram |
| 2 teaspoons | Ground Rosemary |
| 1 teaspoon | Onion Salt |
| 1 tablespoon | Ground Ginger |
| 1 teaspoon | Ground Sage |
| 1 tablespoon | Ground Oregano |
| 1 tablespoon | Ground Thyme |
| 1 teaspoon | Garlic Salt |
| 1 tablespoon | Celery Salt |
| 1 teaspoon | Pepper |
| 1 tablespoon | 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 ½ Cup of mix
Oven-Fried Chicken: Combine 1½ t of mix, ¾ cups Unbleached Flour, ¼ cup Instant Non-fat dry milk, 2 t sugar, ½ t salt, ⅔ 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 ½ 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.