This is the first in a series of Monday posts where I'll be sharing a homemade mix with you. I've recently fallen head-over-heels for homemade mixes for a few reasons:
1. You know what is in them, and you can make healthier versions of convenience foods.
2. They cut my time in the kitchen, which frees me up to play with our daughter, work on projects or visit with y'all!
3. They are affordable, easy, and tasty!
I got this book for Christmas, after checking out the same book from the library about 158 times.
I love this book! I have the previous version of it as well, and I'll be sharing recipes from there too.
Crisp Coating Mix is so crunchy, really flavorful, and I like that it has wheat germ, sesame seeds, lots of herbs. It's a healthy alternative to frying, plus I don't have the post-frying cleanup afterward. This coating can be used on chicken (or turkey), fish, pork - and I haven't tried it yet, but this summer, you can bet I'll be trying it on zucchini!
Here are the ingredients:
Tip: Sesame seeds in small jars can be pricey. If you have Asian or other ethnic markets in your area, see if they offer them in bulk. I purchased a 2lb. bag of sesame seeds for $4.99.
First, you have to crush the corn flakes. It takes about 8 cups of flakes to get the 3 cups you need of crushed flakes. I'm doing them in batches in my cute little chopper.
And I'm putting everything right into the storage jar. That saves me some dishes after my mix is made.
Add wheat germ...
...and sesame seeds...
...then some herbs and spices.
Put the lid on the jar and shake to combine everything. You will have about 4 1/2 cups of delicous, Crisp Coating Mix. Next, label your jar (so you know what you have), including the date. Use within 2 months. I put the page number of the book on my label, because that refers me to specific instructions for using it on chicken, fish, etc.
But here's the quick version for just about any use. Preheat your oven to 375 to 400 degres. Spray your baking dish with nonstick spray, or oil it lightly.
Break an egg into a shallow bowl, and add either a bit of milk or some sort of liquid seasoning (I added a bit of soy sauce the other night when I was making breaded turkey strips, for example). Beat together the egg/liquid until it is smooth.
Pour some of the Crisp Coating Mix into another shallow bowl. Take each piece of rinsed, patted dry chicken (or fish, or pork, or whatever strikes your fancy) and dip it into the egg mixture. Drain briefly, and then dredge it in the Crisp Coating Mix, turning to coat on all sides. As you complete each piece, put it on your baking sheet.
Once all the pieces are coated, you can either drizzle them with a bit of oil or lightly spritz them with oil or nonstick spray. Bake in the oven until the meat is properly cooked and the outer coating is browned. You may turn the pieces midway through baking, unless you have something (like fish) that you are worried might break apart.
The next time I use this (and it won't be long!) I'll take photos as I go through the batter and baking process and add them here. But don't wait on me to give this mix a try - it's a keeper!