Popeye Fried Chicken

   3      cups Self-rising flour
   1      cup Cornstarch
   3      tablespoons Seasoned salt
   2      tablespoons  Paprika
   1      teaspoon Baking soda
   1      package italian Salad Dressing Mix -- Powder
   1      package Onion Soup Mix -- (1 1/2 ounces)
   1      package spaghetti sauce mix -- (1/2 ounce)
   3      tablespoons Sugar
   3      cups Corn flakes -- crush slightly
   2      Eggs -- well beaten
   1/4   cup Cold water
   4      pounds 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.