Popeye's fried chicken


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

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

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

3 tb Sugar

3 c  Corn flakes -- crush Slightly

2    Eggs -- well beeaten

1/4 c  Cold water

4 lb Chicken -- cut up


  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 fro 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.