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Fried Chicken

3 cups self-rising flour
1 cup cornstarch
3 tablespoons seasoned salt
2 tablespoons paprika
1 teaspoon baking soda
1 package Italian salad dressing mix powder
1 1/2 ounce pkg onion soup mix
1/2 ounce pkg spaghetti sauce mix
3 tablespoons sugar
3 cups corn flakes, crushed slightly
2 eggs, well 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. 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.


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