Fried Chicken
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Place all ingredeints in blender with onoff spped for 3-4 minutes to pulverise,
  2. or rub through a fine strainer.
  3. Store in an airtight container so it will not lose potency.
  4. Makes about 3/4 cup.
  5. To use with flour: Add 1 oz. mix to a cup of flour for coating chicken.