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Source : Clone (Copy)
Ingredient- 3 cups self-rising flour
- 1 cup cornstarch
- 3 tablespoons seasoned salt
- 2 tablespoons paprika
- 1 teaspoon baking soda
- 1 package dry Italian salad dressing mix
- 1 package onion soup mix - (1 1/2 oz)
- 1 package spaghetti sauce mix - (1/2 oz)
- 3 tablespoons sugar
- 3 cups corn flakes -- crush slightly
- 2 eggs -- well beaten
- 1/4 cup cold water
- 4 pounds chicken -- cut up
MIXPreparatiion- Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a third bowl. Put enough corn oil into a heavy roomy skillet to fill it 1-inch deep. Get it HOT! Grease a 9- by 12- by 2-inch baking pan. Set it aside.
MIX- Preheat oven to 350 degrees.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 with foil, on 3 sides only, leaving 1 side loose for steam to escape.
- Bake at 350 degrees for 35 to 40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. 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.
CommentThis recipe yields 4 servings.
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