3 cups self-rising flour 1 cup cornstarch 3 tablespoons seasoned salt 2 tablespoons paprika 1 teaspoon baking soda 1 package dry Italian salad dressing mix 1 package dry onion soup mix 1 package dry spaghetti sauce mix 3 tablespoons sugar 3 cups corn flakes, crushed 2 eggs, beaten 1/4 cup cold water 4 pounds chicken, cut up
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.
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 for 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. Jay