Popeye's Fried Chicken

Photo by Shannon K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 3

    c Self-rising flour

  • 1

    c Cornstarch

  • 3

    tb Seasoned salt

  • 2

    tb Paprika

  • 1

    ts Baking soda

  • 1

    pk Italian Salad Dressing Mix Powder

  • 1

    pk Onion Soup Mix -- (1 1/2 Ounces)

  • 1

    pk Spaghetti sauce mix -- (1/2 Ounce)

  • 3

    tb Sugar

  • 3

    c Corn flakes -- crushed

  • 2

    Eggs -- well beaten

  • 1/4

    c Cold water

  • 4

    lb Chicken -- cut up

Directions

Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown other side of each piece. Don't crowd pieces during frying. Place in prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temp in covered container up to 2 months.

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