2 tb Parsley Flakes
1 tb Ground Marjoram
2 ts Ground Rosemary
1 ts Onion Salt
1 tb Ground Ginger
1 ts Ground Sage
1 tb Ground Oregano
1 tb Ground Thyme
1 ts Garlic Salt
1 tb Celery Salt
1 ts Pepper
1 tb 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 1/2 Cup of mix.
Oven-Fried Chicken: Combine 1 1/2 t of mix, 3/4 cups Unbleached Flour,
1/4 cup Instant Non-fat dry milk, 2 t sugar, 1/2 t salt, 2/3 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 1/2 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.
