Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Meats
Cake Mix
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
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 cornflakes.
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
2 months.
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LIARS!!!!
This tastes nothing like Popeye's chicken! First, the breading is so dense that the skin of the chicken never actually crisps up! Second, the breading/batter is very sweet, you can't really taste any of the flavors from the paprika, seasoned salt, or any of the mix packages!
Someone needs to go back and actually taste Popeye's chicken, even the regular style (mild) has tons of flavor. It's not bland like this pathetic excuse of a recipe!