Title: Chicken Coating Mix
Categories: Master mix
Yield: 1 Servings

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.

From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip