Combine the first 3 ingredients in a blender, using and on/off speed on High until thoroughly mixed. Dump it into a 1 1/2 quart mixing bowl, and stir in the self rising flour. When well mixed, place in a contaner with a tight fitting lid, such as a 12 ounce Cool Whip container. You can then store it at this point until ready to use. For Chicken: Oven Bake: Run 1 piece of chicken at a time from 3 lbs. cut up under cold water. Shake off excess water. Place one piece at a time into a bowl containing the coating mixture. Secure the lid in place. Shake bowl a few times to coat pieces. Arrange pieces after coating on Pam sprayed 10x15x3/4" jelly roll pan about 1 inch apart. Set aside. Melt 1/4 pound of butter or margarine in small skillet or saucepan. "Lap" it on top side only of each piece of coated chicken arranged on the prepared pan. (keeping pieces skin-side up.) Use only enough of the melted butter or margarine to evenly and lightly caress each piece. Then place 1/2 cup of th coating mixture in a small flour sifter. Sift ot all over the margarine covered chicken pieces. Bake, uncovered, without turning the pieces at 400 F. for about 1 hour. Skillet Method: Melt equal parts margarine and oil sufficient to cover the bottom of a roomy skillet, keeping oil mixture at least 1/4" deep. Coat pieces of chicke nas directed above for oven method. Brown about 2 minutes on each side on Medium-High heat. Dont over-brown these or meat will be tough. Transfer browned peices to greased baking pan and continue heating in oven at 400 F. about 10-15 minutes or to desired doneness. For Pork: Allow 4 center cut pork chops for amount given in the chicken coating recipe, but add to the coating mixture in a bowl: 1 tsp. chili powder, 1/2 tsp. paprika, 1/4 tsp. cumin powder. Proceed as recipe directs for coating and baking. For Cube Steaks or Chicken Fried Steak: (such as Dennys ) Follow directions for eaith the oven or skillet method for chicken pieces but to the coating mix in the bowl, before applying to moistened steas, add 1 tsp. brown sugar, 1/2 tsp. bottole lemon peel or finly grated lemon rind. Follow recipes as otherwise directed. Fpr Coating Fish Fillets: follow recipe for either method of preparing chicken, but to the coating mixture, add 1 tsp. paprika nd 1 tsp. finely grated lemon rind or bottle peel (zest). Proceed as recipe otherwise directs. For Coating Veal Cutlets" Add 1 tsp. dry marjoram leaves to coating mixture and follow recipes as given for preparing chicken. MC formatting by email@example.com Recipe by: Gloria Pitzers Better Cookery Cookbook Posted to Bakery-Shoppe Digest by Roberta Banghart
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|Serving Size: 1 Serving (421g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 73 (6%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 3664.6mg||126 %|
|Potassium 497.3mg||13 %|
|Total Carbohydrate 246.9g||73 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 235.8g|
|Protein 37.1g||53 %|
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Calories per serving: 1235
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