Shake 'n' Bake

• 23 cup milk, skim, (non fat) powder
• 2 teaspoons paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper freshly ground
• 1 tablespoon chicken bouillon, powdered
• 1 teaspoon poultry seasoning ground

1. Mix together and blend to a fine powder in a blender or food processor.
2. Coat chicken pieces with mixture.
3. Bake at 350F (180C) until chicken juices run clear (about 165F).
4. VARIATIONS: Add 1--3 teaspoons of any kind of combination seasoning like Cajun, Italian, Greek, etc.
5. LEMON PEPPER--Add 1/2 teaspoon lemon zest and increase pepper to 1 teaspoon (great for fish) GREEK--Add 1/2 teaspoon lemon zest and 1/2 teaspoon crushed oregano CAJUN--Add 1/2 teaspoon cayenne pepper, 1/2 teaspoon white pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder.
6. MEXICAN--Add 1/2 teaspoon cumin, 1/2 teaspoon ground red pepper, and for a smokey twist, include 1/2 chipotle chile pepper ITALIAN--Add 1/4 teaspoon garlic powder, 1/2 teaspoon oregano, 1 teaspoon basil, 1/4 cup Parmesan cheese CHINESE--1 teaspoon 5-spice powder, 2 Tablespoons brown sugar, and a couple of Szechuan peppercorns (if you like the heat) BUFFALO WINGS--Add 1 teaspoon cayenne (or more to taste).
7. Serve with blue cheese dressing and celery sticks.

milk, paprika, kosher salt, dry mustard, black pepper, chicken bouillon, poultry seasoning ground

Taken from recipeland.com/recipe/v/shake-n-bake-49993 (may not work)