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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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My brother had been going on and on about this chicken. I don't eat at Popeye's, but finally found a recipe on the net, and boy, was he right about this chicken! It's delicious, although with all those mixes and the frying it can't be too healthy for you. The dipping takes a little work, but I think it's worth it! Ingredients:
3 cups self-rising flour |
1 cup cornstarch |
3 tablespoons seasoning salt |
2 tablespoons paprika |
1 teaspoon baking soda |
1 (5/8 ounce) package italian salad dressing mix, powder |
1 (1 1/2 ounce) package onion soup mix |
1 (1/2 ounce) package spaghetti sauce mix |
3 tablespoons sugar |
3 cups corn flakes, crushed |
2 eggs, well beaten |
1/4 cup cold water |
4 lbs chicken, cut up |
Directions:
1. Combine first 9 ingredients in large bowl.
2. Put the cornflakes into another bowl.
3. Put eggs and water in a 3rd bowl.
4. Put enough corn oil into a heavy roomy skillet to fill it 1 inch deep.
5. Get it HOT!
6. Grease a 9x12x2-inch baking pan.
7. Set it aside.
8. Preheat the oven to 350°F.
9. Dip the chicken pieces 1 piece at a time as follows: Into dry coating mix.
10. Into egg and water mix.
11. Into corn flakes.
12. Briskly but briefly back into dry mix.
13. Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high.
14. Turn and brown other side of each piece.
15. Don't crowd pieces during frying.
16. Place in the prepared pan in a single layer, skin-side-up.
17. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape.
18. Bake at 350~ for 35-40 minutes removing foil then to test tenderness of the chicken.
19. Allow to bake uncovered 5 minutes longer to crisp the coating.
20. Leftovers refrigerate well up to 4 days.
21. Do not freeze these leftovers.
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