2 tablespoons Parsley Flakes
1 tablespoon Ground Marjoram
2 teaspoons Ground Rosemary
1 teaspoon Onion Salt
1 tablespoon Ground Ginger
1 teaspoon Ground Sage
1 tablespoon Ground Oregano
1 tablespoon Ground Thyme
1 teaspoon Garlic Salt
1 tablespoon Celery Salt
1 teaspoon Pepper
1 tablespoon Paprika

Combine all ingredients in a small bowl and blend well. Spoon mixture into a small airtight container and label as Chicken Coating Mix. Store in a cool dry place and use within 6 months. Makes about 1/2 Cup of mix.

Attach to container:

Oven-Fried Chicken:
1/2 tsp. of mix
3/4 cups Unbleached Flour
1/4 cup Instant Non-fat dry milk
2 t sugar
1/2 t salt
2/3 cup of hot water
2 T vegetable oil

Preheat the oven to 425 degrees F. Mix all ingredients. Dip cut up fryer (2 1/2 to 3 lbs total weight) chicken in the batter that has been well blended. Place coated chicken pieces on a baking sheet and bake uncovered 40 to 50 minutes, until golden brown and tender.

VARIATIONS: Coat chicken with mix and 1 cup of flour, that has been well blended, and fry in hot oil. Substitute 1 cup PANCAKE MIX or packaged pancake mix for flour, dry milk, sugar, baking powder and salt.