| 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>
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”