Like Shake 'n' Bake.

1 cup bread crumbs
1/2 cup flour
2 teaspoons onion powder or dried minced onion
2 teaspoons dried minced celery
2 teaspoons poultry seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients and store in an airtight container. The mix will keep on the shelf for up to 4 months in dry weather. If weather is hot or humid, keep the mix in the freezer for up to 12 months.

To use, preheat oven to 375 degrees F.

Gently beat 1/2 cup milk and 1 egg together in a bowl. Cut chicken into serving-size pieces. Wash and pat dry with paper toweling.

Fill a bag with 1 cup of the coating mix. Dip each piece of chicken into the milk-egg mixture and then drop a piece of chicken into the bag and shake. Let pieces dry thoroughly before baking. Place chicken on a shallow, lightly greased baking dish and bake for one hour or until very tender when tested with a fork.