* or 4 cubes mashed There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor. Place all ingredeints in blender with on\off spped for 3-4 minutes to pulverise, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup.
To use with flour: Add 1 oz. mix to cup of flour for coating chicken.
judith11center said... 8:15 pm - April 14th, 2008
You really don’t want to know (and it’s not really chicken anyway!)
deedleydee said... 2:42 am - April 18th, 2008
That recipe is guarded like the gold in Fort Knox. Even employees and franchisers don’t know, they are given pre-mixed seasoned packages! It’s a trip.
1:21 am - April 12th, 2008
italian seasoning
8:32 am - April 12th, 2008
1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon majoram
1 1/2 teaspoon thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons powdered chicken bouillon; * see note
1 package lipton tomato cup of soup mix
Directions:
* or 4 cubes mashed There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor. Place all ingredeints in blender with on\off spped for 3-4 minutes to pulverise, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup.
To use with flour: Add 1 oz. mix to cup of flour for coating chicken.
8:15 pm - April 14th, 2008
You really don’t want to know (and it’s not really chicken anyway!)
2:42 am - April 18th, 2008
That recipe is guarded like the gold in Fort Knox. Even employees and franchisers don’t know, they are given pre-mixed seasoned packages! It’s a trip.