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Delicious Crispy Fried Chicken

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 c        Self-rising flour
1 c        Cornstarch
3 tbsp   Seasoned salt
2 tbsp   Paprika
1 tsp     Baking soda
3 tbsp   Sugar
3 c        Corn flakes -- crushed
2           Eggs   -- well beaten
1/4 c     Cold water
4 lb       Chicken -- cut up

Combine first 9 ingredients in large bowl.

Place the cornflakes into another bowl.

Mix eggs and water in a 3rd bowl.

Add enough corn oil into a heavy roomy skillet to fill it 1" deep.

Place skillet on stove and heat the oil until 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, 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 greased baking 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.

Leftovers refrigerate well up to 4 days. Do not freeze the leftovers.

Leftover coating mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months.

Recipe from LastMinuteCooking.com