Saturday, April 16, 2011

Tweedie’s Shake-On Coating Mix

The funny thing about a recipe named after its originator is that one always wonders who that person is or was. Tweedie’s Shake-On Coating Mix falls into that category. Who was “Tweedie?” Young or old? Male or female? Where did s/he live? What was his story? Or hers? I somehow envision Tweedie as a rumpled, pipe-smoking, chicken-lovin’ man (in a tweed jacket, of course), experimenting in the kitchen until one day he cried: “Eureka!” (Oh, heck, that was Archimedes, and he was in the bathtub rather than the kitchen. In today’s parlance, Tweedie’s discovery would be an “Aha!” moment, but Oprah’s probably trade-marked the term, and no one wants to mess with Oprah! As far as I know, Archimedes hasn’t filed any lawsuits, lately.)
So just how did Tweedie’s Shake-On Coating Mix end up in my private recipe collection with a thumbprint of tomato sauce on the card? Beats me! All I know is that I’ve been making his (?) her (?) recipe more years than I care to admit. And now you can make it, too.
Tweedie’s Shake-On Coating Mix:
2 c. fine dry bread crumbs
¼ c. flour
3 tbsp. paprika
4 tsp. salt (cut this down, if you wish)
2 tsp. sugar
2 tsp. onion powder
2 tsp. oregano
¼ tsp. cayenne pepper
½ tsp. garlic powder
2 tbsp. shortening
Chicken or pork parts, as needed
Milk, as needed
Combine all dry ingredients thoroughly; rub in shortening until mixture resembles fine meal. Refrigerate and store in tightly covered container. To use, preheat oven to 400 deg. F. Pour as much of the coating mixture as you think you’ll need into a plastic bag. Dip chicken parts in milk. Shake together with dry mixture in plastic bag. (Seal bag or you’ll be saying more than Eureka! Been there, done that.) Place chicken in a single layer in an ungreased casserole. Bake 35 to 40 min.

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