Yield: about 8 cups
Cook’s notes: You could substitute smoked paprika, for which I get slightly obsessive, for the sweet paprika here.
4 cups all-purpose flour
4 cups finely crushed crackers (Ritz-type)
3 tablespoons coarse (kosher) salt
2 tablespoons granulated sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
3 tablespoons sweet paprika
1/4 cup vegetable oil
In a large bowl, whisk together all but the vegetable oil. Drizzle oil over the mixture and mix thoroughly until no big clumps remain. Store, tightly covered, in the refrigerator.
To use, preheat oven to 350 degrees. Place 1 cup mix in a shallow bowl. Rinse chicken pieces, fish fillets, or pork chops. Dip them into either a beaten egg, buttermilk, or milk to coat, then roll in mix to coat. Place on a baking sheet (or a rack set over a baking sheet, for a crisper coating) and bake for 30 minutes for boneless chicken pieces, fish, or pork; 45 minutes to 1 hour to bone-in chicken pieces.
