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Cornmeal and Herb Chicken Coating Recipe

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Forget buying those shake-and-bake mixes when you can make this delicious one in no time at all. It is the tastiest chicken ever.—Vera A. Head, Cumming, Iowa
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:12-18 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 12-18 servings

Ingredients

  • 1 cup dry bread crumbs
  • 1 cup nonfat dry milk powder
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 3 tablespoons salt
  • 1 tablespoon dried thyme
  • 1 tablespoon pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon celery salt
  • 1 teaspoon onion salt
  • 1 teaspoon dried oregano

Nutritional Facts

1 serving (5 tablespoons) equals 104 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 1,552 mg sodium, 20 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. Combine all ingredients. To use, place 1 cup mixture in a plastic bag; shake chicken pieces until coated. Place on a baking pan and bake at 350° for 1 hour. Store unused mixture in an airtight container. Yield: Recipe makes enough coating for three chickens, each 2-1/2 to 3 lbs.
Originally published as Cornmeal and Herb Chicken Coating in Country Woman September/October 1991, p35

Nutritional Facts

1 serving (5 tablespoons) equals 104 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 1,552 mg sodium, 20 g carbohydrate, 1 g fiber, 5 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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