This recipe is a merge between two different coating recipes from friends, sources now lost. I will be curious to hear how others play with it as I adjusted to lower salt. This leans toward spicy, but could be steered to savory (like Italian herbs) with substitutions.
Servings: Varies with use.
1 cup fine dry crumbs
1 cup unbleached flour
1/4 cup dark brown sugar
1 teaspoon cornstarch
1 Tablespoon smoky paprika
1 Tablespoon chili powder
2 teaspoons cumin
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dry mustard
1 teaspoon ginger
1/2 teaspoon cloves
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon pepper
2 1/2 Tablespoons tomato powder (1/3 cup of dried tomatoes ground in blender) (optional)
2 Tablespoons canola oil
Mix all ingredients until well blended. Store in freezer bag. Immediately return any remaining mix after use to the freezer.
Preheat oven to 350 degrees.
Place coating mix in a shallow cake pan. Rinse chicken or pork; pat dry. Dip chicken or pork into egg beaten with splash of Worcestershire OR 1 part ketchup, 1 part honey and a splash of red wine, then dredge in homemade coating.
Place on sprayed baking sheet and bake at 350 degrees for 20-30 minutes for boneless chicken or pork or 50 to 60 minutes for bone-in chicken pieces.
Categories: Ingredients & Mixes
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