Popeye's Fried Chicken

* Exported from MasterCook II *

Popeye's Fried Chicken

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
van geffen vghc
3 Cups Self-rising flour
1 Cup Cornstarch
3 Tablespoons Seasoned salt
2 Tablespoons Paprika
1 Teaspoon Baking soda
1 Package Italian salad dressing mix -
1 1/2 Ounces Pk onion soup mix
1/2 oz Pk spaghetti sauce mix
3 tbsp Sugar
3 c Corn flakes -- crush slightly
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. Source: Gloria Pitzer

- - - - - - - - - - - - - - - - - -