---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Popeye’s Fried Chicken
  Categories: Copycat, Poultry
       Yield: 1 servings
  
            -----waldine van geffen
            -vghc42a-----
       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    1 1/2 ozs onion soup mix
       1    1/2 oz pk spaghetti sauce
            -mix
       3 tb Sugar
       3 c  Corn flakes; crush slightly
       2    Eggs; well beaten
     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. Source: Gloria Pitzer
  
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