Popeye's Fried Chicken

[JJ Judkins]

* Exported from MasterCook *

Popeye's Fried Chicken

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : COPYCAT MAIN DISH
POULTRY

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Self-rising flour
1 cup Cornstarch
3 tbl. Seasoned salt
2 tbl. Paprika
1 teas. Baking soda
1 pk. Italian Salad Dressing Mix Powder
1 pk. Onion Soup Mix -- (1 1/2 Ounces)
1 pk. Spaghetti sauce mix -- (1/2 Ounce)
3 tbl. Sugar
3 cups Corn flakes -- crushed
2 Eggs -- well beaten
1/4 cup Cold water
4 lb. 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 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.

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Per Serving (excluding unknown items): 7582 Calories; 224g Fat (26.6% calories from fat); 289g Protein; 1099g Carbohydrate; 23g Dietary Fiber; 1619mg Cholesterol; 15588mg Sodium. Exchanges: 32 1/2 Grain(Starch); 33 1/2 Lean Meat; 23 1/2 Fat; 40 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0