Popeye's Fried Chicken
3 cups flour
1 cup cornstarch
3 tablespoons seasoned salt
2 tablespoons paprika
1 teaspoon baking soda
1 (.7-ounce) package dry Italian salad dressing mix
1 (1.25-ounce) package dry onion soup mix
1 (1.37-ounce) package dry spaghetti sauce mix
3 tablespoons sugar
3 cups crushed corn flakes
¼ cup cold water
Oil, for frying
4 pounds chicken, cut into bite-sized pieces
In a large bowl, combine flour, cornstarch, seasoned salt, paprika, baking soda, Italian dressing mix, onion soup mix, spaghetti sauce mix, and sugar.
In another bowl, put the cornflakes.
In a third bowl, beat the eggs and water.
Put enough oil in a heavy skillet to fill it 1" deep and heat on medium-high.
Grease a 9" × 12" × 2" baking pan and set aside. Preheat the oven to 350°F.
Dip the chicken pieces 1 piece at a time first into the dry coating mix, then the egg and water mix, then the corn flakes, and briefly back into the dry mix.
Drop the chicken into hot oil, skin-side-down, and brown 3–4 minutes on medium-high. Turn and brown other side of each piece. Don't crowd the pieces during frying.
Place in the prepared pan in single layer, skin-side up. Seal in foil, leaving 1 side loose for steam to escape.
Bake for 35–40 minutes, then remove the foil to test the tenderness of the chicken.
Bake uncovered 5 minutes longer to crisp the coating.