| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Chicken, Sandwiches |
3 |
Servings |
INGREDIENTS
| 1 |
tb |
Sugar |
| 1 1/2 |
c |
Self-rising flour |
| 1/2 |
c |
Cornstarch |
| 3 |
ts |
Seasoned salt |
| 2 |
ts |
Paprika |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Biscuit mix |
| 1 |
|
Env Italian Dressing Mix |
| 1 |
|
Env Onion soup mix |
| 2 |
|
Eggs; mix with |
| 1/4 |
c |
Cold water |
| 1 |
c |
Corn oil |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
TO USE
Combine all ingredients in a 4-cup container. Mix to blend the ingredients
thoroughly. Store tightly covered at room temperature up to 3 months. TO
USE-Dip the chicken pieces in egg mixture and then into dry coating mix and
back into egg to coat the pieces evenly but lightly and finally back into
dry mix. Have oil piping hot in heavy skillet. Brown pieces skin-side down
for 4 to 6 minutes. Use medium high heat. Turn and brown underside of
pieces a few minutes. Transfer to an oiled or Pam-sprayed 9x12x2 pan. Cover
pan in foil, sealing it on only 3 side of pan. Bake 350~ for about 45 to 50
minutes. Remove foil. Bake another 5 minutes just to crisp the coating.
Serves 4 Source: Gloria Pitzer
Posted to EAT-L Digest 26 Sep 96
Date: Thu, 26 Sep 1996 18:59:30 -0400
From: Simps <c.simpson@WORLDNET.ATT.NET>
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”