Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | WALDINE VAN GEFFEN |
\N \N | VGHC42A----- |
3 cups | Self-rising flour |
1 cup | Cornstarch |
3 tablespoons | Seasoned salt |
2 tablespoons | Paprika |
1 teaspoon | Baking soda |
1 pack | Italian Salad Dressing Mix |
\N \N | Powder |
1 pack | Onion Soup Mix -- (1 1/2 |
\N \N | Ounces) |
1 pack | Spaghetti sauce mix -- (1/2 |
\N \N | Ounce) |
3 tablespoons | Sugar |
3 cups | Corn flakes -- crush |
\N \N | Slightly |
2 \N | Eggs -- well beeaten |
¼ 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 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 :