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Herbed Chicken Coating Mix Recipe

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"Our whole family loves this coated chicken," says Carolyn Romkes of Caledonia, Ontario. "It tastes great with mashed potatoes, fresh beans and carrots. I make it especially often when those vegetables are in season."
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:8-12 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 8-12 servings

Ingredients

  • 2 cups all-purpose flour
  • 8 teaspoons dried basil
  • 8 teaspoons dried thyme
  • 4 teaspoons each salt, dried oregano, dried parsley flakes, paprika and curry powder
  • 2 teaspoons pepper
  • ADDITIONAL INGREDIENTS(for each batch):
  • 1 egg
  • 1/3 cup butter, melted
  • 1 broiler/fryer chicken (3 pounds)

Nutritional Facts

1 serving (1/4 cup) equals 346 calories, 17 g fat (8 g saturated fat), 136 mg cholesterol, 964 mg sodium, 18 g carbohydrate, 2 g fiber, 28 g protein.

Directions

  1. In a small bowl, combine the flour and seasonings. Store in an airtight container in a cool dry place for up to 6 months.
  2. Yield: 2 batches (2-1/2 cups total).
  3. To prepare chicken: Place 1-1/4 cups coating mix in a large resealable plastic bag. In a shallow bowl, whisk egg and butter. Dip chicken pieces in egg mixture, then place in bag; seal and shake to coat.
  4. Place chicken in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear. Yield: 4-6 servings.
Originally published as Herbed Chicken Coating Mix in Quick Cooking September/October 2004, p47

Nutritional Facts

1 serving (1/4 cup) equals 346 calories, 17 g fat (8 g saturated fat), 136 mg cholesterol, 964 mg sodium, 18 g carbohydrate, 2 g fiber, 28 g protein.

Full-Bodied White Wine

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

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