3 to 4 c. all-purpose flour
2 tbsp. parsley flakes
1 tbsp. marjoram, oregano, thyme (3 in all)
1 tbsp. celery salt, ginger, paprika (3 in all)
2 tsp. fresh rosemary
1 tsp. garlic powder, onion salt, black pepper, sage (4 in all)

Place 1/3 of the crumbs in a paper bag. Shake to mix well. Place chicken pieces into sack, 2 or 3 at a time. Shake. Place pieces in well-oiled baking pan, packing pieces close together; drizzle oil over tops of pieces so it will form a crust. Bake at 350 degrees for 1 hour. This coating may be used for pan-fried chicken also. I place remaining crumbs into an air-tight container and freeze.