*  Exported from  MasterCook II  *

                          Popeye's Fried Chicken

Serving Size  : 4    Preparation Time :0:00
Categories    : Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      c             Self-rising flour
   1      c             Corn starch
   3      tb            Seasoned salt
   2      tb            Paprika
   1      ts            Baking soda
   1      pkg           Italian salad dressing mix
   1-1/2  oz            Pkg onion soup mix
     1/2  oz            Pkg spaghetti sauce mix
   3      tbsp          Sugar
   3      c             Corn flakes -- crush slightly
   2                    Eggs -- well beeaten
     1/4  c             Water -- cold
   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 F.

Dip 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 prepared pan in single layer, skin-side-up. Seal in foil, on
3 sides only, leaving 1 side loose for steam to escape. Bake at 350 F
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
temperature in covered container up to 2 months.

Source: Gloria Pitzer

Posted by van geffen vghc

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