*  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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