Cornmeal and Herb Chicken Coating Recipe
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
- 1 cup dry bread crumbs
- 1 cup nonfat dry milk powder
- 1 cup cornmeal
- 1 cup King Arthur Unbleached 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
- 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
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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