BONNIE'S POPEYE'S FRIED CHICKEN

BONNIE'S POPEYE'S FRIED CHICKEN image

Provided by BonniE ! @ReikiHealsTheSoul

Categories Chicken

Number Of Ingredients 16

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4 - pounds cut up chicken for frying
1ST. BOWL
3 - cups self-rising flour
1 - cup cornstarch
3 - tablespoons seasoned salt
2 - tablespoons paprika
1 - teaspoon baking soda
1 - package spaghetti sauce mix (1/2 oz)
1 - package dry italian salad dressing mix (1 1/2 oz)
1 - package onion soup mix (1/2 oz)
3 - tablespoons sugar
2ND. BOWL
3 - cups corn flakes, crushed slightly
3RD. BOWL
2 - eggs, well beaten
1/4 - cup cold water

Steps:

COOKS NOTE: This makes a lot, so sift and store remaining flour mix in the freezer to have on hand to make more fried chicken. While this is not a difficult recipe, do read it through and assemble everything you need before starting.
Grease a 9 X 12 X 2 inch baking pan, set aside. Preheat oven to 350 degrees.
Put enough corn oil into a heavy roomy skillet to fill it one-inch deep. Get it hot but not smoking.
Dip chicken pieces 1 piece at a time as follows: Dip a piece into dry mixture, then into egg mixture, then into cornflake mixture, AND briskly briefly back into the dry mix. Drop the coated piece into the hot oil, skin side down and brown 3 to 4 minutes on medium high heat. Turn and brown other side of each piece. Don't crowd pieces while frying.
Now place the pieces in prepared baking pan skin side up. Seal with foil on 3 sides only, leaaving 1 side loose for the steam to escape. Bake at 350 degrees for 35 to 40 minutes removing the foil then to test tenderness of chicken. Allow to bake UNCOVERED five minutes longer to crisp the coating. I advise using a meat thermometer as in some altitudes, it may take 50 minutes to get done.
Leftovers refrigerate well up to 4 days. Do not freeze leftovers. You can store the "mix" (the 1ST BOWL ingredients) at room temperature in a covered container up to 2 months. I have also stored it in the freezer.