Sailorman's fried chicken

4 servings

Ingredients

Quantity Ingredient
3 cups Self-rising flour
1 cup Cornstarch
3 tablespoons Seasoned salt
2 tablespoons Paprika
1 teaspoon Baking soda
⅔ ounce Italian salad dressing mix powder
1½ ounce Onion soup mix
1½ ounce Pkg. spaghetti sauce mix
3 tablespoons Sugar
3 cups Corn flake crumbs slightly crushed
2 Eggs; well beaten
¼ cup ;Cold water
3 To 4 lb. cut up chicken fryer

Directions

Combine first 9 ingredients in a large bowl. Put the corn flakes into another large bowl. Put eggs and water in a third bowl. Put enough oil into a heavy roomy skillet to fill it 1" deep. Get it H-O-T! Grease a 9x12x2" baking pan. Set it aside.

Preheat oven to 350 F.

Dip chicken pieces one at a time as follows: (1) Into dry coating mix (2) Then into egg and water (3) Next 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 into prepared baking pan in single layer, skin-side-up. Seal pan in foil, on 3 sides only, leaving one side loose for steam to escape. Bake at 350 F., about 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 the leftovers.

Yield: 4 to 6 servings.

From "Gloria Pitzer's Secret Fast Food Recipes." From: Suzze Tiernan.

Submitted By CATHY HARNED On 11-26-94

Related recipes