Coating mix for oven-fried chicken

1 Servings

Ingredients

Quantity Ingredient
2 cups Dry bread crumbs
1½ teaspoon Salt
1½ teaspoon Paprika
1 teaspoon Celery salt
1 teaspoon Onion salt
¼ teaspoon Pepper
1 teaspoon Poultry seasoning; (optional)
¼ cup Vegetable oil

Directions

Judy asked me to send her a copy of the chicken coating mix from the "More-With-Less Cookbook." Okay, I will. I also forgot to mention that the cookbook can be purchased at or ordered through any Christian/Religious bookstore.

Makes 2⅓ c. mix

Combine in a bowl:

Blend ingredients with fork or pastry blender until well mixed. Keeps unrefrigerated in tightly covereed container.

When ready to use: Preheat oven to 350 degrees.

put ½ c. coating mix in plastic or paper bag. Moisten chicken pieces with water or milk and shake one piece at a time in bag. Add more mix as needed.

Lay chicken skin-side up in greased pan and bake 1 hour or until tender. No turning needed.

Option: Use for fish fillets. Bake 30 min.

>From More-with-Less Cookbook, Doris Janzen Longacre, Copyright 1976 by Herald Press, Scottdale, PA 15683 Ruth's notes: I use celery seed and onion powder in place of the flavored salts mentioned above. It is plenty salty without them. I mix the salt and spices in my blender before adding them to the breadcrumbs in an attempt to grind the celery seed. I use this on skinless chicken and it works just fine, and I don't usually grease the baking pan, either.

My family's favorite chicken.

Posted to Bread-bakers Digest by Ruth Provance <rprovanc@...> on Apr 19, 1998

Related recipes