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Sailorman's Fried Chicken
3 c self-rising flour
1 c cornstarch
3 T seasoned salt
2 T paprika
1 t baking soda
2/3 oz italian salad dressing mix
-powder
1 1/2 oz onion soup mix
1 1/2 oz pkg. spaghetti sauce mix
3 T sugar
3 c corn flake crumbs slightly
-crushed
2 eggs well,Beaten
1/4 c cold water
3 to 4 lb. chicken,Cut Up
-fryer
Combine first 9 ingredients in a large bowl. Put the cornflakes into
another large bowl. Put eggs and water in a third bowl. Put enough
oil into a heavy roomy skillet to fill it 1" deep. Get it H-O-T!
Grease a 9x12x2" baking pan. Set it aside. Preheat oven to 350
degrees. Dip chicken pieces one at a time as follows: (1) Into dry
coating mix (2) Then into egg and water (3) Next 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 into prepared baking pan in single layer, skin-side-up. Seal
pan in foil, on 3 sides only, leaving one side loose for steam to
escape. Bake at 350 degrees, about 35 to 40 minutes removing foil
then to test tenderness of chicken. Allow to bake uncovered 5 minutes
longer to crisp the coating. Serves 4 to 6. Leftovers refrigerate
well up to 4 days. Do not freeze the leftovers.
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