*  Exported from  MasterCook II  *
 
                           Popeye’s Fried Chicken
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Copycat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         van geffen vghc
    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 -
    1 1/2  Ounces        Pk onion soup mix
      1/2  oz            Pk spaghetti sauce mix
    3      tbsp          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. Source: Gloria Pitzer
 
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