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Fried Chicken Coating Mix Recipe
Fried Chicken Coating Mix Recipe photo by Taste of Home

Fried Chicken Coating Mix Recipe

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Meet the Cook: My family - husband and our two sons, 11 and 8 - tell me they'd like me to fix chicken with this coating mix all of the time. I've had the recipe for years. In fact, I can't remember how I got it...just my many additions and deletions. -Dawn Supina, Edmonton, Alberta
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:12-18 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 12-18 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried tarragon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground mustard
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 2 eggs
  • 1/2 cup milk
  • 1 broiler/fryer chicken (2-1/2 to 3-1/2 pounds), cut up
  • Oil for frying

Directions

  1. Combine the first nine ingredients; store in an airtight container. Yield: 2-1/2 cups coating mix (enough for 3 batches of chicken).
  2. To prepare chicken: In a shallow bowl, beat eggs and milk. Place 3/4 cup coating mix in a large resealable plastic bag. Dip chicken into egg mixture, then add to the bag, a few pieces at a time; shake to coat.
  3. Heat 1/4 in. of oil in a skillet over medium-high heat. Brown chicken on all sides; transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
  4. Bake, uncovered, at 350° for 45-55 minutes or until juices run clear. Yield: 4-6 servings per batch.
Originally published as Fried Chicken Coating Mix in Country Woman May/June 1999, p31

Full-Bodied White Wine

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

Reviews for Fried Chicken Coating Mix

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 24, 2014

My Tip: If your chicken thighs come with the back bone attached, pop the thigh bone from the hip socket. Do the same for leg quarters if using. This trick will aid in the marinating process and speed up cooking.

MY REVIEW
Reviewed Aug. 18, 2013

Tried this and followed the recipe to the letter. Overpowered by thyme and ginger. Will try this again but will definitely reduce the quantity of these two.

MY REVIEW
Reviewed Jul. 17, 2011

very good. 2nd time i made it i added cornmeal and cornstarch for some added crunch.

MY REVIEW
Reviewed Jun. 26, 2010

Best homemade breading EVER!!!

MY REVIEW
Reviewed Jan. 11, 2009

This is a good coating mix! I use skinless boneless chicken breast halves. I dip them in an egg beaten with a little milk, dredge them in the coating, and refrigerate them for an hour or so. Then I brown them in a little oil and finish them off in a 350° oven.

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