2 c Dry bread crumbs
1 1/2 ts Salt
1 1/2 ts Paprika
1 ts Celery salt
1 ts Onion salt
1/4 ts Pepper
1 ts Poultry seasoning
1/4 c Vegetable oil
Combine in a bowl: Blend ingredients with fork or pastry blender
until well mixed. Keeps unrefrigerated in tightly covered
container.
When ready to use: Preheat oven to 350 degrees F.
Put 1/2 c coating mix in plastic or paper bag. Moisten chicken
pieces with water or milk and shake one piece at a time in bag.
Add more mix as needed. Lay chicken skin-side up in greased pan
and bake 1 hour or until tender. No turning needed.
Option: Use for fish fillets. Bake 30 minutes.
From More-with-Less Cookbook, Doris Janzen Longacre
Ruth's notes: I use celery seed and onion powder in place of the
flavored salts mentioned above. It is plenty salty without them. I
mix the salt and spices in my blender before adding them to the
breadcrumbs in an attempt to grind the celery seed. I use this on
skinless chicken and it works just fine, and I don't usually grease
the baking pan, either.
Posted by Ruth Provance
I do chicken this way at 450 F for a shorter time period and get
a really crispy skin. -JW
