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) packages 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:
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 inch deep.
Get it HOT!
Grease a 9x12x2-inch baking pan.
Set it aside.
Preheat the oven to 350 F.
Dip the chicken pieces 1 piece at a time as follows: Into dry coating mix.
Into egg and water mix.
Into corn flakes.
Briskly but briefly back into dry mix.
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 the prepared pan in a single layer, skin-side-up.
Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape.
Bake at 350~ for 35-40 minutes removing foil then to test tenderness of the chicken.
Allow to bake uncovered 5 minutes longer to crisp the coating.
Leftovers refrigerate well up to 4 days.
Do not freeze these leftovers.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.