In honor of Christy and her deep and abiding love of fish:


* Exported from MasterCook *

Crunchy Coating For Chicken, Fish, Or Pork

Recipe By :Alan Boles
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Fish/Seafood
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup corn meal
1/2 cup grated parmesan cheese
1/4 cup toasted sesame seeds
1/2 cup fine cereal flake crumbs -- corn 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

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).
Serves 4 (one whole chicken or an assortment of pieces)

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.
Serves 4-6 depending on size of fish pieces

OVEN-FRIED PORK:
Use thin pork chops. Proceed as for chicken. Bake at 400F for about 30
minutes.
Serves 6

Yield:
"2 cups"

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