Ingredients:
- 3 to 4 pounds chicken pieces
- 3 cups self-rising flour
- 1 cup cornstarch
- 3 tablespoons seasoned salt
- 2 tablespoons paprika
- 1 teaspoon baking soda
- 1 package dry Italian salad dressing mix
- 1 envelope (1/2 ounce) spaghetti sauce mix
- 1 package (1 1/2 ounces) onion soup mix
- 3 tablespoons sugar
- 3 cups corn flakes, crush slightly
- 2 eggs, well beaten
- 1/4 cup cold water
Preparation:
Wash chicken and pat dry. In a large bowl, combine flour, cornstarch, seasoned salt, paprika, baking soda, salad dressing mix, onion soup mix, spaghetti sauce mix, and sugar. Put corn flakes into another bowl. In another bowl, whisk together the eggs and water. Pour 1 inch of oil into a deep heavy skillet. Heat over medium heat to about 360°. Grease a 9x12x2 baking pan and set aside. Preheat oven to 350°.Dip chicken pieces into dry coating mix, then into the egg mixure, then into corn flakes, and briefly back into the first coating mixture
Carefully place chicken into hot oil, skin-side-down; brown 3 to 4 minutes on each side. Don't crowd chicken during frying. Place chicken in the prepared pan in single layer, skin-side-up. Cover baking pan with foil, leaving 1 side a little loose for steam to escape. Bake at 350° for about 40 minutes. Remove foil and check for doneness. Chicken should be tender and juices should run clear when pierced with a fork.
Bake uncovered 5 to 10 minutes longer to crisp the coating.
Serves 4 to 6, depending on chicken pieces used.
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