Just in time for your 4th of July picnic or potluck, my mom is contributing a recipe from my grandma for fried chicken seasoning. This is another item that is going to be making it's way to my 'have-to-try-that' list. I usually just put some salt, pepper, paprika, and maybe Parmesan cheese in with the flour, and don't get me wrong its good, but I want to try this!
Spice blends are quite popular, and one reason is because their unique combination of flavors creates a bit of an explosion in your mouth when you try them. We have all been there, when we taste something new and there is such a perfect succession of flavors as our tongue distinguishes each herb or spice and we can't wait to take the next bite! I hope you will give this a try.
Then there were the extra times it was served, and almost always accompanied by Mom’s delicious potato salad: any summertime holiday, any and all picnics including a day at the beach or a leisurely drive up through the beautiful Southern California mountains…destination: Mt. Baldy, Lake Arrowhead or Lake Gregory. Or the occasional church potluck with dinner on the grounds…..
Mom’s Fried Chicken Seasoning Salt
6 TBL Salt
½ tsp Thyme
½ tsp Marjoram
½ tsp Garlic Powder
2 ¼ tsp Paprika
½ tsp Curry Powder
½ tsp Dry Mustard
¼ tsp Onion Powder
1/8 tsp Dill
½ tsp Celery Salt
1 tsp Black Pepper
Process in blender or simply put it in a jar, secure the lid and shake.
For fried chicken coating:
1 Tablespoons Seasoning Salt
3/4 cup Flour
Mom clipped this recipe from a newspaper column, “LET’S ASK THE COOK” by Nan Wiley, 35 to 40 years ago.
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My Favorite Reads
- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
- Martha Stewart's Hors D'Oeuvres Handbook
- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home