How does this coating recipe look?

I Do agree Lactose is very low sweetness and that's a option but NOT what was used in 1935. Dextrose was used.

Both lactose sugar and maltodextrin sugar are added to beer to enhance mouthfeel. Lactose also imparts a slight sweetness, but maltodextrin does not impart any sweetness. Lactose powder is what turns Stout into Milk Stout.

Dextrose is easily found in many bulk stores and also Butcher Wholesale and many other locations ?

use what is available to your fingertips

I will stand on the OLD principle that Dextrose was use in the 1930's as a Baking and Butcher Item both used it. You can use Brown Sugar also Corn syrup in the egg Warsh you just want a better sticking agent the Dextrose or confection sugar works which is a powdered sugar works because you want to mix it with the spices before added to the flour

ALL will work but mix it with the spices prior to the adding to the Flour adding the Yeast to the spices also Prior to the 11 Herbs and spices added to the FLOUR KEY part its what helps the Seasoning stick to the Flour and then to the chicken which retains more Flavor, and Aroma.

I have been told some people tried adding yeast into the flour and mixed it BUT that defeats the principle for the Yeast and sugar to absorb the spices where the Salt can be added to the Flour

I mix the 11 Herbs and Spices and Let it sit in a Glass Jar for 1 or 2 days then I add Salt into that mix and keep shaking it for 1 or 2 days which allows the spices to absorb into the Yeast Sugar and the Salt.

If you Mix it the same Day you use the spices the theory is it will be fresher holds Value but when you seal it in a Glass or Plastic Jar or vacuum seal it YOU will not loose that fresh value for 4 or 5 Days

I know that most people are Grinding the spice mix it and then pour it into the flour BUT conventional wisdom in this case is a determent. I have heard of other who let the spice meld together and that is the BEST thing to Do.


Remember CHS mixed the spices they sat in a Barrel and then were packages and shipped. Many people who have opened the Original Bags of seasoning say the smell is intense YES it is because the activation melding of the yeast and the spices with the sugar.

Thank you very much!  I'm still working my way through an earlier recipe mix attempt which I made up before I discovered this forum.  My pre-forum attempt doesn't taste all that good (or close) to be honest, but I've learned a lot since then.  I await your comments after you have given my above posted recipe attempt #4 a try.