Title: Popeye's Fried Chicken
Categories: Cake Poultry Fake Lowfat
Yield: 1 Servings

3	c	Self-rising flour
1	c	Cornstarch
3	tb	Seasoned salt
2	tb	Paprika
1	ts	Baking soda
1	pk	Italian salad dressing mix -- powde
1		1 1/2 ozs onion soup mix
1		1/2 oz pk spaghetti sauce mix
3	tb	Sugar
3	c	Corn flakes; crush slightly
2		Eggs; well beaten
1/4	c	Cold water
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~.

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

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