MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Popeye’s Fried Chicken
  Categories: Poultry, Meats, Cakes
       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 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 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
   
   Recipe By     :
  
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