From the kitchen of Michael Davidson
Breading:
2 envelopes dry tomato soup mix (Lipton cup-o-soup works perfect)
2 envelopes Italian dressing mix
1 tablespoon paprika
2 teaspoons dried chervil (it’s a lot like parsley, but don’t try to substitute)
1 teaspoon seasoned salt
1 teaspoon instant chicken bouillon powder
1 teaspoon dried parsley
1 teaspoon tarragon
1/2 teaspoon sage
1/4 teaspoon pepper
Combine together in a food processor or blender, then in a bowl add to:2 envelopes Italian dressing mix
1 tablespoon paprika
2 teaspoons dried chervil (it’s a lot like parsley, but don’t try to substitute)
1 teaspoon seasoned salt
1 teaspoon instant chicken bouillon powder
1 teaspoon dried parsley
1 teaspoon tarragon
1/2 teaspoon sage
1/4 teaspoon pepper
3 cups pancake mix, (Bisquick works well)
Mix well. Store in an airtight container. Use small amounts in a bowl with a lid to shake the chicken.
Cut boneless skinless chicken breasts into bite-size pieces. Make an egg wash in a bowl by whisking one egg with a teaspoon of water. Dip the pieces of chicken in the egg wash, then place in the smaller container with the breading mix. Put a lid on and gently shake to coat all the chicken. (We shake about 7 pieces at a time.) Add small amounts of the mix as it gets used up and clumpy.
Fry the chicken in oil that is 350 degrees for 3 minutes. Cut open one of the fattest piece to check for doneness.
I'm sure these could also be baked, but we haven't experimented with that.
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