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Popeye's Fried Chicken

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  • Van geffen vghc
  • 3 c Self-rising flour
  • 1 c Cornstarch
  • 3 tb Seasoned salt
  • 2 tb Paprika
  • 1 ts Baking soda
  • 1 pk Italian salad dressing mix -
  • 1 1/2 oz Pk onion soup mix
  • 1/2 oz Pk spaghetti sauce mix
  • 3 tb Sugar
  • 3 c Corn flakes; crush slightly
  • 2 Eggs; well beeaten
  • 1/4 c 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 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. Source: Gloria Pitzer Posted to EAT-L Digest 17 Sep 96
Date: Wed, 18 Sep 1996 12:34:27 -0400
From: Bill Spalding <billspa@ICANECT.NET>