CHICKEN COATING MIX

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
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 packaged pancake mix for flour, dry milk, sugar, baking powder and
salt.

CHICKEN GRAVY MIX

1 1/3 cups instant nonfat dry milk powder
3/4 cup flour
3 tablespoons instant chicken bouillon granules
1/4 teaspoon ground sage
1/8 teaspoon ground thyme
1/8 teaspoon ground pepper
1/2 cup butter or margarine
Combine milk powder, instant flour, bouillon granules, thyme, sage and pepper. Stir
with a wire whisk to blend. Cut in butter or margarine until evenly distributed.
Spoon into a 3-cup container with a tight-fitting lid. Label with date and
contents; store in the refrigerator. Use with 4-6 weeks