Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Celery salt |
| 1 tablespoon | Onion Salt |
| 1 tablespoon | Poultry Seasoning |
| 1 tablespoon | Seasoning Salt |
| 2 tablespoons | Baking Powder |
| 1½ teaspoon | Pepper |
| 1½ teaspoon | Paprika |
| 1½ teaspoon | Ginger |
| ½ teaspoon | Thyme |
| 2 teaspoons | Sweet Basil |
| 1 teaspoon | Oregano |
| 1 tablespoon | Garlic Salt |
| 2 tablespoons | Dry mustard |
For every ⅔ cup of flour add 3 Tbsp. of spice mixture. Dip par-boiled chicken pieces (cooled) in flour mixture, then in egg and milk mixture, then shake in bag with flour mixture again. Deep fry till golden.
(This recipe originally called for one to do the milk & egg thing, then deep fry till golden -then oven cook at 400F for 30 min.) Source: Found while surfing the nets Reproduced for you in MM format by Fred Goslin in WATERTOWN NY on CYBEREALM Bbs, home of KOOKNET @ (315) 786-1120