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�?0 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.