(2 votes, average: 4.50 out of 5)
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I’ve used this quite often, but I use the Fajita Mix instead of taco seasoning mix to make it salt free. I found this in a copycat recipe book and have adapted it to our liking.
Difficulty: Easy
Servings: About 5 or 6 packets worth
Prep Time: 5 minIngredients
4 c flour
2 tsp cayenne pepper
1 c crushed crackers or bran cereal
2 Tbsp parsley flakes
2 tsp garlic powder
1 Tbsp onion powder
2 tsp chili powder
2 Tbsp taco seasoning
1 tsp ground pepper
1 tsp curry powder
1 tsp basil
1 tsp oregano
Directions
Mix together well.
This makes quite a few packets worth of mix. I use a bread bag, pour about a cup of mix into the bag. If I need more, I add more. I keep this in a jar in the pantry for fast use.
To Use:
Preheat oven to 400F.
Put mix in bag and shake chicken pieces or dredge the chicken in the mix.
Melt 1/4 cup butter in a shallow 9 x 13 baking pan.
Place chicken skin side down and baste top with
melted butter from the pan. Bake uncovered for 25 min.
Turn skin side up, reduce heat to 350F and bake
until tender; 30 – 35 minutes.
Categories: Ingredients & Mixes, Low-Sodium
Submitted by: cindyp on May 21, 2010
Susie says:
I was looking at this recipe and the alarm went off in my head. 4c of flour sounds like a lot for a mix. I’m thinking it might be 1/4c of flour.
On May 21, 2010 at 10:31 am
CindyP says:
OMGosh!!!! Thank you!!!
On May 21, 2010 at 12:00 pm
CindyP says:
Ok, I went back over it….this is the large recipe. I started out making just a packet worth at a time and adjusted it so I can keep a jar of it in the pantry and just use a cup or so at a time.
On May 22, 2010 at 7:08 am
Ruthmarie says:
I tried this! thank you, Cindy… reminded me of the Oven-Baked Chicken my grandmother did without a recipe. I liked the taste and it went pretty well although the coating wanted to pull off in the mid-bake flip over. Not that ANYONE shied from scraping the buttered pan!
I may resort to my favorite 3-pan prep of plain flour, egg, then coating … spritz with canola oil both sides as it goes in the oiled pan. This usually works to keep that darn coating in place. The shift of baking temperatures was pretty cool and created nice crunch! Thanks!
On May 27, 2010 at 11:49 am
Suzanne McMinn says:
This is great!!
On June 19, 2010 at 9:27 pm
Ginger says:
Awesome recipe. Used it on fish too.
On August 27, 2011 at 1:02 pm