Ingredients
1 waldine van geffen
VGHC42A
3 cup self-rising flour
1 cup cornstarch
3 tbsp seasoned salt
2 tbsp paprika
1 tsp baking soda
1 package italian salad dressing mix
1 powder
1 package onion soup mix -- (1 1/2
1 ounces)
1 package spaghetti sauce mix -- (1/2
1 ounce)
3 tbsp sugar
3 cup corn flakes -- crush
1 slightly
2 eggs -- well beeaten
1/4 cup cold water
4 lb chicken -- cut up
Directions
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
Recipe By :
Servings: 1 servings
Popeye's Fried Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into the distant past, in truth as far into history as pharonic Egypt, and possibly even further. In practice though, sadly, these early recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into Roman times around 25BC a man called Apicius assembled a few documents which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient Romans were skilled in the use of many different spices, including many that are still in use today for example bay, fennel and asafoetida. Later, in the 15th century, the Crusaders brought back many new foods and spices from the holy land, including spices such as basil and coriander. These new culinary innovations prompted an outbreak in recipe manuscripts, the majority of which are kept safe in academic collections. During the following few centuries, the powerful families of the West tried to offer the most extravagent meals, and consequentially chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, testing, and recording the recipes of their peers. By the advent of the 1900s, recipe books are starting to become popular as a result of better eduction, more spare time and being a little richer. The revolution that is television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Popeye's Fried Chicken recipe.
