->Fried 13 <-

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.

9x12x2 baking pan. Set it aside. Preheat oven to

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.

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,

3 sides only, leaving

1 side loose for steam to escape. Bake at

35-40 minutes removing foil then to test tenderness of

chicken. Allow to bake uncovered 5 minutes longer to crisp the

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.