1 1/2 cups flour
1 1/2 cups bread crumbs
1/2 cup cornmeal
1 tablespoon seasoned salt
2 teaspoons sugar
2 teaspoons minced dry onion
1/2 teaspoon onion powder
1 tablespoon dry parsley
2 teaspoons paprika
2 teaspoons chicken bouillon powder
3 teaspoons salt
1 teaspoon celery seed
1 1/2 teaspoons garlic powder
1/2 teaspoon ground sage
1 teaspoon freshly ground black pepper
1/4-1/2 teaspoon cayenne pepper (optional)

Combine all ingredients in a blender and process until ingredients are well mixed.

When ready to use, beat 1 or 2 eggs and place in a shallow dish. Place Shakin' and Bakin' breading into a second shallow dish (we use aluminum pie dishes for easy clean-up). Dip pork chops or chicken in beaten eggs then press into breading, turning to coat both sides. Bake or sauté or deep-fry according to recipe.

Store in an air-tight or vacuum container in refrigerator for up to one week or freeze for longer storage. The recipe may be doubled or tripled, etc, to desired quantities.

Submitted by: CM