I love Italian food and I’m well aware that having “Italian breadcrumbs” is about as authentic and authoritative sounding as calling General Tso’s chicken “Chinese food.” So given that disclaimer, I figured I could get away with calling it “Italian-flavored.” Well I guess I could get away with “Italian-American,” as if I really know. No pretensions here. Just humor me.
I like to have this handy for dishes which typically call for dredging something in egg and flour prior to frying. For dishes like chicken parmesan, the breading can really contribute a lot more to the flavor of the dish than plain old flour, and you’d be very surprised how much more dressed up a simple dish can become by paying a little extra attention to the smaller stuff that we usually just ignore.
So without further ado, gather the following:
- 1 cup Italian bread crumbs (you could just as easily substitute plain bread crumbs and/or flour and corn meal. Just increase the seasoning below)
- 1/8 cup Flour
- 1/4 cup Corn meal
- 1-2 Tbsp Creole seasoning
- 1/8 cup of garlic powder
- 2 Tbsp of dried oregano (to taste)
- 2 Tbsp of dried basil (to taste)
- 1 tsp of dried pepper flakes (to taste)
- pinch of fennel seeds
- ground black pepper (to taste)
Simply mix well and store in an airtight container.
This makes enough for roughly 1-2 lbs of chicken, so you may want to make a larger amount to store and have handy for the future.
The next time you need to dredge something in flour, give this a shot and enjoy!