Popeye's Fried Chicken

Ingredients

3 cups Self-rising flour

1 cup Cornstarch

3 tbl. Seasoned salt

2 tbl. Paprika

1 teas. Baking soda

1 pk. Italian Salad Dressing Mix Powder

1 pk. Onion Soup Mix

1 pk. Spaghetti sauce mix

3 tbl. Sugar

3 cups Corn flakes -- crushed

2 Eggs -- well beaten

1/4 cup Cold water

4 lb. 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" 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 for 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.