Loading...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.
Difficulty: Easy
Servings: Varies with use.
Ingredients
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
Directions
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
Submitted by: ruthmarie on June 3, 2010
Ruthmarie says:
Recipe UPDATE:
Forget the tomato Cup O’Soup … I discovered the stuff no longer exists (haven’t bought instant soups in forever!)
Increase 1/2 Cup flour to 1 Cup
OPTIONAL: added 2-1/2 tblsp tomato powder (1/3 cup of dried tomatoes ground in blender).
Dipped chicken in 1 part ketchup to 1 part honey with small splash of red wine … 1/2 C coated 8 chicken thighs. Smells INCREDIBLE while baking! Sweet n’ mildly spicy with pleasant tomato taste.
On June 4, 2010 at 10:27 pm
CindyP says:
Ruthmarie, I updated the recipe so those printing it out will have the updated version! 🙂
On June 4, 2010 at 11:16 pm
Ruthmarie says:
Thank you, Cindy! … I had no idea how to go about that or how to ask to fix it. It’s handy to have the keys to the office!
FWIW, I’ve decided the spiced coating after the ketchup/honey dip is even better chilled after seasoning in the frig for the night … high potential for picnic chicken on July Fourth.
On June 5, 2010 at 2:18 am
CindyP says:
Oh, the ketchup and honey dip was part of the recipe???? I thought that was what you dipped it in when you ate it! LOL!!!!! I will add that in as well!
On June 5, 2010 at 7:37 am
Ruthmarie says:
POST-baking roll-in-the-sauce? Ahh, I hadn’t thought of that! Sounds faintly naughty … but then the ketchup/honey was, well, very finger-lickable when I was taste testing … n’ermind, I’ll stop while I’m ahead.
Well, there, you see what interesting ideas spark when you share recipes and other POV’s surprise you, lol!! Thank you, Cindy!
On June 5, 2010 at 10:35 am