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LOCATION: Recipes >> Poultry >> This recipe is one which I found a few years ago, and have since modified

Print this Recipe    This recipe is one which I found a few years ago, and have since modified

to suit my own personal taste. I have removed all preservatives and MSG
from the recipe. The spice mixture keeps well, and is very convenient.
It can be used to flavour soup, sprinkle on roasting chicken, for use in
stuffing, and also for "Kentucky Fried Chicken". This way, there is not
a great deal of excess mixture, and you only make what you need.


Kentucky Chicken

1 Tbsp. celery salt
1 tbsp. Onion Salt
1 Tbsp. Poultry Seasoning
1 Tbsp. Seasoning Salt
2 Tbsp. Baking Powder
1 1/2 tsp. Pepper
1 1/2 tsp. Paprika
1 1/2 tsp. Ginger
1/2 tsp. Thyme
2 tsp. Sweet Basil
1 tsp. Oregano
1 tbsp. Garlic Salt
2 Tbsp. dry mustard


For every 2/3 cup of flour add 3 Tbsp. of spice mixture. Dip par-boiled
chicken pieces (cooled) in flour mixture, then in egg and milk
mixture, then shake in bag with flour mixture again. Deep fry till golden.

(This recipe originally called for one to do the milk & egg thing, then
deep fry till golden -then oven cook at 400F for 30 min.)

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