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Herbed Chicken Coating Mix

 Herbed Chicken Coating Mix
"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."
8-12 ServingsPrep: 25 min. Bake: 45 min.


  • 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)


  • In a small bowl, combine the flour and seasonings. Store in an
  • airtight container in a cool dry place for up to 6 months.
  • Yield: 2 batches (2-1/2 cups total).
  • 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.
  • 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.

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Herbed Chicken Coating Mix (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.