| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Italian | Copycat | 1 | Servings |
INGREDIENTS
| Van geffen vghc | ||
| 3 | c | Self-rising flour |
| 1 | c | Cornstarch |
| 3 | tb | Seasoned salt |
| 2 | tb | Paprika |
| 1 | ts | Baking soda |
| 1 | pk | Italian salad dressing mix – |
| 1 1/2 | oz | Pk onion soup mix |
| 1/2 | oz | Pk spaghetti sauce mix |
| 3 | tb | Sugar |
| 3 | c | Corn flakes; crush slightly |
| 2 | Eggs; well beeaten | |
| 1/4 | c | Cold water |
| 4 | lb | Chicken; cut up |
INSTRUCTIONS
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 fro 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. Source: Gloria Pitzer Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 12:34:27 -0400 From: Bill Spalding <billspa@ICANECT.NET>
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