Combine all ingredients in large mixing bowl, mixing well. Stir the mixture several times through a sieve, rubbing the larger pieces of the ingredients through the holes of the sieve with back of the spoon OR put it all through your blender, a little at a time, until powdered, using high speed. Store in refrigerator in covered container to use within a week, or can be frozen for up to one year. To Use: Put 1 1/2 cups (approx.) in a food bag. Moisten chicken pieces in water. Coat by dropping into a bag of mix. Shake until coated. Place in a single layer in greased baking pan. Drizzle in melted butter, aobut 1 tablespoon per piece and bake at 400 F. uncovered, without turning pieces, about 40 minutes or until tender. MC formatting by bobbi744@sojourn.com NOTES : Good for chicken as well as fish and veal. Recipe by: Gloria Pitzers Better Cookery Cookbook Posted to Bakery-Shoppe Digest by Roberta Banghart on Apr 05, 1998