Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all the dry ingredients in a 4-cup container. mix to blend the ingredients thoroughly. store tightly covered at room temperature up to 3 months. to use: dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly but lightly and finally back into dry mix. have oil piping hot in heavy skillet. brown pieces skin-side down for 4 to 6 minutes. use medium high heat. turn and brown underside of pieces a few minutes. transfer to an oiled or pam-sprayed 9x13x2-inch pan. cover pan with foil, sealing it on only 3 sides of pan. bake at 350 degrees for about 45 to 50 minutes. remove foil. bake another 5 minutes just to crisp the coating. serves 4.

Target recipe: in a large bowl add flour, pepper, seasoned salt and garlic powder. with hand mix ingredients. place peanut oil in large skillet and heat at low heat. flour chicken parts with mixture from bowl and place them in skillet. brown chicken on each side. cover skillet and place in pre-heated oven at 350 degrees for one hour and a half. be sure to turn chicken on each side in order for it to cook thoroughly. five minutes before removing chicken from oven, add two tablespoons of water to skillet and cover; continue cooking chicken for the remaining five minutes. comments: serve with collard greens, potato salad, macaroni and cheese, hot rolls and ice tea.