*  Exported from  MasterCook  *
 
                           Popeye’s Fried Chicken
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chicken                          Meats
                 Cake Mix
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
    3      cups          Self-rising flour
    1      cup           Cornstarch
    3      tablespoons   Seasoned salt
    2      tablespoons   Paprika
    1      teaspoon      Baking soda
    1      package       Italian Salad Dressing Mix -- Powder
    1      package            Onion Soup Mix -- (1 1/2 ounces)
    1      package            spaghetti sauce mix -- (1/2 ounce)
    3      tablespoons   Sugar
    3      cups          Corn flakes -- crush slightly
    2                    Eggs -- well beaten
      1/4  cup           Cold water
    4      pounds        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 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. Source: Gloria Pitzer
 
 
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