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
Directions
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.)
Source: Found while surfing the nets Reproduced for
you in MM format by Fred Goslin in WATERTOWN NY on
CYBEREALM Bbs, home of KOOKNET @ (315) 786-1120
Servings: 1 batch
Kentucky Chicken Coating Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can track the history of written recipes way back into distant history, certainly as far back as pharonic Egypt, and quite possibly further than that. Interesting though that is, mostly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of documents describing recipes enjoyed by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvres, main course and desserts, a very modern way of dining. Additionally, he tells us how the cooks of Roman times made use of many aromatic flavors, including a few that will be familiar to modern chefs like bay, rue and dill. Later on, there were two interesting books which were published in the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian curry that we all know today, but instead recipes for the types of food on the menues of the nobility of the period. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from Arab cuisine, including spices like parsley and basil. These new foods and tastes caused a torrent in recipe books, most of which are kept safe in private collections. By the advent of the twentieth century, cookery publications were in high demand, as a result of higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Kentucky Chicken Coating recipe.
