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Saturday, April 29, 2017


You may use this seasoning mix for Southern style chicken, regular chicken, turkey
or veal schnitzel, or fish. Use leftover to make a zesty, herbed gravy to accompany
the dish. If you prefer to bake, coat the food then drizzle on a little melted
butter or vegetable oil. Bake in a preheated 400 F. oven until done - about 45
minutes for chicken parts - 20 to 25 minutes for fish.

6 cups unbleached all-purpose flour
2/3 cup fine cornmeal, stone ground
8 teaspoons salt
1 tablespoon pepper
1 teaspoon paprika
2 teaspoons onion powder
1/2 teaspoon poultry seasoning
4 teaspoons garlic powder
1 tablespoon Old Bay seasoning
Whisk together flour, cornmeal, salt, pepper, paprika, onion powder, poultry
seasoning, garlic powder and Old Bay seasoning.

To make herb fried chicken:
For several fish fillets or 2 1/2 - 3 pounds chicken parts
Soak in:
1/2 cup water
1/2 cup milk
1 beaten egg
Set aside 1-2 cups Herb Fried Chicken or Fish Coating Mix
Whisk together water, milk and egg in a bowl. Place chicken or fish in a 'Ziplock'
bag or covered dish and pour over water/milk mixture. Toss and refrigerate for a
couple of hours. If you are pressed for time, simply dip fish or fowl in liquid
then toss and coat well in flour mixture. Flour chicken a second time.
Fry chicken until well browned and cooked through, over medium heat, about 25
minutes (12 minutes a side) using a combination of half shortening and half oil.
For fish, fry in oil until done, 5-6 minutes, depending on size of fillets. White
firm fillets work best.

gift jar recipes.pdf

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