3 с self-rising flour1 с cornstarch3 T seasoned salt2 T paprika1 t baking soda2/3 oz italian salad dressing mix-powder 1 ½ oz onion soup mix 1 ½ oz pkg. spaghetti sauce mix3 T sugar3 с corn flake crumbs slightly -crushed2 eggs well, Beaten¼ с cold water3 to 4 lb. chicken, Cut Up-fryerCombine first 9 ingredients in a large bowl. Put the cornflakes into another large bowl. Put eggs and water in a third bowl. Put enough oil into a heavy roomy skillet to fill it 1 deep. Get it H-O-T! Grease a 9×12x2 baking pan. Set it aside. Preheat oven to 350 degrees. Dip chicken pieces one at a time as follows: (1) Into dry coating mix (2) Then into egg and water (3) Next 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 into prepared baking pan in single layer, skin-side-up. Seal pan in foil, on 3 sides only, leaving one side loose for steam to escape. Bake at 350 degrees, about 35 to 40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4 to 6. Leftovers refrigerate well up to 4 days. Do not freeze the leftovers. More...