Recipe - Sailormans Fried Chicken (Popeyes)

WALDINE VAN GEFFEN VGHC42A

3 cup Selfrising flour
1 cup Cornstarch
1 One half ounce Pk Onion Soup Mix
One half ounce Pk spaghetti sauce
Mix
3 tablespoon Seasoned salt
2 tablespoon Paprika
3 tablespoon Sugar
3 cup Corn flakes; crush
Slightly
1 teaspoon Baking soda
1 pack Italian Salad Dressing Mix
Powder
2 Eggs; well beaten
One fourth cup Cold water
4 pound 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: 1Into dry coating mix. 2Into egg and water mix. 3Into corn
flakes. 4Briskly but briefly back into dry mix. 5Drop into hot oil,
skinsidedown 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, skinsideup. Seal in foil, on 3 sides only,
leaving 1 side loose fro steam to escape. Bake at 350~ for 3540 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 EATL Digest 25 Jul 96

Date: Fri, 26 Jul 1996 10:30:37 0500

From: MS ELIZABETH A SAYERS GVKD27A@PRODIGY.COM