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Add a photoServings: 4
Ingredients
- 3 c. self-rising flour
- 1 c. cornstarch
- 3 Tbsp. seasoned salt
- 2 Tbsp. paprika
- 1 tsp baking soda
- 1 pkt dry Italian salad dressing mix
- 1 pkt onion soup mix - (1 1/2 ounce)
- 1 pkt spaghetti sauce mix - (1/2 ounce)
- 3 Tbsp. sugar
- 3 c. corn flakes crush slightly
- 2 x Large eggs well beaten
- 1/4 c. cool water
- 4 lb chicken cut up
Directions
- Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put Large eggs and water in a third bowl. Put sufficient corn oil into a heavy roomy skillet to fill it 1-inch deep. Get it Warm!
- Grease a 9- by 12- by 2-inch baking pan. Set it aside. Preheat oven to 350 degrees.
- Dip chicken pcs 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 warm oil, skin-side-down and brown 3 to 4 min on medium-high. Turn and brown other side of each piece. Do not crowd pcs during frying.
- Place in prepared pan in single layer, skin-side up. Seal with foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350 degrees for 35 to 40 min removing foil then to test tenderness of chicken.
- Allow to bake uncovered 5 min longer to crisp the coating.
- Leftovers chill well up to 4 days. Don't freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temperature in covered container up to 2 months.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 567g | |
| Recipe makes 4 servings | |
| Calories 1354 | |
| Calories from Fat 503 | 37% |
| Total Fat 55.93g | 70% |
| Saturated Fat 15.21g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 337mg | 112% |
| Sodium 7608mg | 317% |
| Potassium 959mg | 27% |
| Total Carbs 135.23g | 36% |
| Dietary Fiber 6.0g | 20% |
| Sugars 15.44g | 10% |
| Protein 72.51g | 116% |
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