Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Meats
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
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 — Powder
1 package Onion Soup Mix — (1 1/2 ounces)
1 package spaghetti sauce mix — (1/2 ounce)
3 tablespoons Sugar
3 cups Corn flakes — crush slightly
2 Eggs — well beaten
1/4 cup Cold water
4 pounds Chicken — cut up
Combine first 9 ingredients in large bowl. Put the cornflakes into another
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
1-Into dry coating mix.
2-Into egg and water mix.
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 brownother 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~ 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