1 frying chicken, cut into frying pieces
The 11 herbs and spices mix
1 tablespoon Rosemary
1 tablespoon Oregano leaves
1 tablespoon Powdered sage
1 teaspoon Powdered ginger
1 teaspoon Marjoram
1 1/2 teaspoons Thyme
3 tablespoons Packed brown sugar
3 tablespoons Dry minced parsely
1 teaspoon Pepper
1 tablespoon Paprika
2 tablespoons Garlic salt
2 tablespoons Onion salt
2 tablespoons Powder chicken bouillon*
1 package Lipton tomato cup-a-soup mix
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep
Place all ingredeints in blender with onoff spped for 3-4 minutes to pulverise,
or rub through a fine strainer.
Store in an airtight container so it will not lose potency.
Makes about 3/4 cup.
To use with flour: Add 1 oz. mix to a cup of flour for coating chicken.