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
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. P
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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