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 |
WALDINE VAN GEFFEN VGHC42A
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@...>