Popeye's Fried Chicken

By JimMac

Ingredients

• 3 cups Self-rising flour
• 1 cup Cornstarch
• 3 tbl. Seasoned salt
• 2 tbl. Paprika
• 1 teas. 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 tbl. Sugar
• 3 cups Corn flakes -- crushed
• 2 Eggs -- well beaten
• 1/4 cup Cold water
• 4 lb. Chicken -- cut up

Details

Servings 8

Preparation

Step 1

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.