Restaurant Popeye's Fried Chicken
3 c self-rising flour
1 c cornstarch
3 T seasoned salt
2 T paprika
1 t baking soda
1 pk italian salad dressing mix
1 pk onion soup mix (1 1/21 ounces)
1 pk spaghetti sauce mix (1/21 ounce)
3 T sugar
3 c corn flakes, crush
2 eggs, well beeaten
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.