I make up the coating mix, put it in a jar with the recipe taped to its outside, like this...
COATING MIX RECIPE FOR CHICKEN
- 2 cups flour
- 2 tablespoons salt ('low-sodium people' can/will adjust/adapt this, I'm sure)
- 2 tablespoons pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried tarragon
- 1 tablespoon ground ginger
- 1 tablespoon ground mustard
- 1 teaspoon garlic salt
¼ cup milk
1 broiler (2 ½ to 3 ½ pounds) cut up, remove skin and trim fat.
- In a small bowl, beat together the egg and milk.
- Place just ¾ cup of the dry seasoned coating mix in another small bowl.
- Remove skin from chicken and trim visible fat (I used kitchen shears for this.) In the next photo, I show that I trimmed off one heaping measuring cup of skin and visible fat from just eight thigh pieces of chicken. I've blurred the photo on purpose because there's nothing 'attractive' about this-- not in the cup, not anywhere!
- Heat ¼ in. of oil in a skillet over medium-high heat. Brown chicken on all sides.
Here, try a piece! My opinion: I don't even miss the 'missing skin/fat' because the coating does a great job of adding a delicious and browned covering.
I adapted this recipe from one I saw in a Contest Winning Recipes book from Taste of Home. I think it was in the 2004 edition, and my recipe card says it was a recipe from Dawn Supina, Edmonton, Alberta. Changes I made: I cut egg/milk mix in half and I removed the skin/visible fat from the chicken.