Herbed Chicken Coating Mix

Oven fryed chicken. I found this in Taste Of Home Quick Cooking 2005. My future hubby and I really liked this chicken. When I made this coating/chicken I only made half a batch of coating, I used chicken quarters and I didn't remove the skin. I cooked my chicken for 1 hour. When I took the chicken out of the oven I spooned some of the chicken juice over the chicken and returned it to the oven for another 5 minutes.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 2  cups all-purpose flour
• 8  teaspoons dried basil
• 8  teaspoons dried thyme
• 4  teaspoons salt
• 4  teaspoons dried oregano
• 4  teaspoons dried parsley flakes
• 4  teaspoons paprika
• 4  teaspoons curry powder
• 2  teaspoons pepper

• Additional Ingredients

• 1  egg
• 1⁄3 cup butter, melted
• 3  lbs  broiler or 3  lbs broiler-fryer chickens, cut up and skin removed

Directions

1. In a small bowl, combine the flour and seasonings. Store in an airtight container in a cool dry place for up to 6 moths.
2. To Prepare Chicken: Place 1 1/4 cups coating mix in a large resealable plastic bag. In a shallow bowl, whisk egg and butter. Dip chicken pieces in egg mixture, then place in bag; seal and shake to coat.
3. Place chicken in a greased 13x9x2-inch baking dish. Bake uncovered, at 350 for 45-50 minutes or until juices run clear.