Recipe - Coating Mix For Oven-Fried Chicken

2 cup Dry bread crumbs
1 One half teaspoon Salt
1 One half teaspoon Paprika
1 teaspoon Celery salt
1 teaspoon Onion salt
One fourth teaspoon Pepper
1 teaspoon Poultry seasoning;
(optional)
One fourth cup Vegetable oil

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

Makes 2 1/3 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 One half 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 skinside up in greased pan and bake 1 hour or until tender. No
turning needed.

Option: Use for fish fillets. Bake 30 min.

From MorewithLess 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 Breadbakers Digest by Ruth Provance rprovanc@gmu.edu on Apr
19, 1998