Serving Size : 4 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Self-rising flour
1 c Corn starch
3 tb Seasoned salt
2 tb Paprika
1 ts Baking soda
1 pkg Italian salad dressing mix
1-1/2 oz Pkg onion soup mix
1/2 oz Pkg spaghetti sauce mix
3 tbsp Sugar
3 c Corn flakes -- crush slightly
2 Eggs -- well beeaten
1/4 c Water -- cold
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°F.
Dip chicken pieces 1 piece at a time as follows:
Into dry coating mix.
Into egg and water mix.
Into corn flakes.
Briskly but briefly back into dry mix.
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 for steam to escape. Bake at 350°F
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
temperature in covered container up to 2 months.
