Ingredients
2 cups all-purpose flour1/4 cup paprika2 tablespoons salt2 tablespoons pepper1 tablespoon ground mustard1 tablespoon dried thyme1 teaspoon ground ginger1/2 teaspoon dried oreganoADDITIONAL INGREDIENTS:2 eggs1/2 cup milk1 broiler/fryer chicken (3 to 3-1/2 pounds), cut upcanola oil
Preparation
In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 3 batches (2-1/2 cups total).
To prepare chicken: Place about 3/4 cup of coating in a large resealable plastic bag. In a shallow bowl, beat eggs and milk. Dip chicken pieces into egg mixture, then place in the bag; seal and shake until coated.
In a large skillet, heat 1/2 in. of oil over medium-high heat. Brown chicken on all sides; remove to a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.
