This has been a lifesaver for those of us who crave fried foods even though I tried to make them sparingly since we started our healthy eating journey. Mr. Awesome has had a craving for fried chicken so when he saw that I had set out some chicken to thaw he bugged me until I gave in.
If you fry them in refined coconut oil or palm shortening they can be a bit better for you though and this all-purpose breader seems to be a winner with even the pickiest eaters here… they devoured almost all of the fried chicken before I could get a picture!
I think this would work well on pork chops, fish, and veggies too although you may need to adjust the seasonings to suit your taste. (I really can’t wait to try this out with my Fried Cauliflower recipe!) For fish and seafood, I may try it with some lemon pepper instead of the garlic salt but either one would probably be fine. It would probably also work great if you decided to bake instead of fry.
- 2c. ALL-PURPOSE BAKING BLEND
- 2 T. Italian Seasoning
- 1 T. Creole seasoning
- 1 T. Lawry’s garlic salt or Lemon Pepper (I’d leave out the creole seasoning and onion powder if using lemon pepper though)
- 1 T. Onion Powder
- 2 t. mineral salt, optional
Mix it all together in a container (I like to use a pie plate).
We usually beat a couple of eggs to dip the meat/veggies into before dipping them into the breader. (You could also do this with egg whites only.)
Fry or bake as usual.
This coats 12 -14 pieces of chicken thighs and legs with a little bit left over.
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