Sailorman's fried chicken (popeye's)

Yield: 1 Servings

Measure Ingredient
\N \N ----
3 cups Self-rising flour
1 cup Cornstarch
1½ ounce Pk Onion Soup Mix
½ ounce Pk spaghetti sauce
\N \N Mix
3 tablespoons Seasoned salt
2 tablespoons Paprika
3 tablespoons Sugar
3 cups Corn flakes; crush
\N \N Slightly
1 teaspoon Baking soda
1 pack Italian Salad Dressing Mix Powder
2 \N Eggs; well beaten
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

Posted to EAT-L Digest 25 Jul 96 Date: Fri, 26 Jul 1996 10:30:37 -0500 From: MS ELIZABETH A SAYERS <GVKD27A@...>

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