Crunchy Coating For Chicken, Fish, Or Pork

* Exported from MasterCook II *

CRUNCHY COATING FOR CHICKEN, FISH, OR PORK

Recipe By : The Cook's Book of Uncommon Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Chicken & Turkey Fish
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cornmeal
1/2 cup grated Parmesan cheese
1/4 cup toasted sesame seeds
1/2 cup fine cereal flake crumbs
1 tablespoon garlic powder
1 tablespoon dry parsley flakes
1 tablespoon dry savory leaves
1 tablespoon crumbled dry sage
1 teaspoon salt
1/2 teaspoon pepper

Mix together well and store in jar with tight lid.

YIELD: about 2 cups of coating mix

For oven-fried chicken:

2 tbsp butter
2 tbsp oil
1 cup coating mix
2 eggs
1 tbsp water
1/4 cup flour

Heat oven to 400F. Put butter and oil in shallow pan (10x15-inch jelly-roll
pan is ideal) and place in oven until butter melts. meanwhile put coating
mix in a shallow bowl. Mix the eggs and water and put in another shallow
bowl. Put flour in a third bowl. Rinse chicken pieces and pat dry. Roll each
piece in flour, then dip in egg mixture and then coat thoroughly with
coating mix. Place each piece on baking pan then turn so that buttered side
is up. Arrange pieces so they do not touch. Bake at 400F for 1 hour (turn
pieces after half-hour).

YIELD: serves 4 (one whole chicken or an assortment of pieces)

For oven-fried fish:

Use firm white fish and cut into serving size pieces. Proceed as above but
bake at 450F for about 10 minutes or until fish flakes easily.

YIELD: serves 4-6 depending on size of fish pieces

For oven-fried pork:

Use thin pork chops. Proceed as for chicken. Bake at 400F for about 30 minutes.

YIELD: serves 6


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