On 5 Feb 2007 16:35:42 -0800, "aem" > wrote:

>On Feb 5, 3:22 pm, Melba's Jammin' > wrote:
>> In article . com>,
>>
>> Thanks. What's in the oven now got there after first being soaked in
>> the buttermilk for a while (30 minutes?), then shaken around in a bowl
>> of Panko crumbs with a buncha (the scientific term) stuff in it:
>> Penzeys half sharp paprika, Penzeys 4S sea salt stuff, some lemon
>> pepper, some Penzeys French Four Spice powder, and maybe something else.
>> We'll see. I haven't decided what, if anything, I'll do about the
>> "sauce" stuff. Not likely to pour it over the cooked chicken, although
>> I like chicken that is NOT crisp. HWSRN likes it crisp. Will probably
>> make a gravy/sauce with some fresh mushrooms I have on hand, some broth,
>> and the drippings from the chicken pan. We'll see. [snip]
>
>That sounds much better to me than the original recipe, especially the
>mushroom sauce. I haven't tried Penzey's French Four Spice powder. I
>like their shallot pepper and their herbes de Provence. -aem

I just tried to find the French four spice on their site to no avail.
Is it the fines herbs?

TammyM