Recipe(tried): Becky...ch/prk coating

Hi Becky, Here's the recipe for Chicken/Pork Chop Coating that I use:

2 c. flour ( I use all-purpose)
2 tbsp. dry mustard
1 tsp. thyme
1/2 tsp. oregano
1 tbsp. celery salt
1 tbsp. pepper (I use seasoned pepper)
4 tbsp. paprika
1 tsp. ginger
1/2 tsp. sweet basil
3 tbsp. seasoning Salt(like Hy's, or Lawry's, OR you could use
a mixture of Accent, regular table salt
and seasoning salt. I mix my seasoning salt
with "kipkruiden", which is a Dutch mixture of
chicken seasoning with herbs and salt added)
1 tbsp. garlic salt (optional...I don't use...you could always add a bit of garlic salt or powder to the small amount you'll use for a particular meal
just before you shake your meat in the mixture.)

Hope this is clear enough. My recipe then reads that when you want to fry your meat, you mix up 2 beaten eggs with 1/2 c. milk. Dip meat in egg/milk mixture, then in some of the dry mixture that you've stirred together well. I generally take just enough dry coating and put it into a plastic bag and put the rest in a moisture proof container for later use. As you can see, it makes a fair bit. Once I've coated my meat, I then take the leftover crumbs out of THAT bag and put it into a clean bag, which I then keep in the freezer till the next time.