Sailorman’s Fried Chicken

SAILORMAN’S FRIED CHICKEN

By Gloria Pitzer

As seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 96). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes^TM, St. Clair, MI; May 1983, 3^rd Edition).]

INGREDIENTS:

DRY COATING MIX:

3 cups self-rising flour

1 cup cornstarch

3 tablespoons each: season salt and sugar

2 tablespoons paprika

1 teaspoon baking soda

1 small package Italian salad dressing mix powder

1½ ounce package each: onion soup mix and spaghetti sauce mix

3 cups corn flakes, slightly crushed

2 eggs, well-beaten with ¼ cup cold water

3- to 4-pound cut-up chicken fryer

INSTRUCTIONS:

Combine the first 9 ingredients [dry coating mix] in a large bowl. Put the cornflakes into another bowl. Put eggs and water in a third bowl. Put enough corn oil into a heavy, roomy skillet to fill it 1-inch deep. Get it HOT! Grease a 9″ x 12″ x 2” baking pan and set it aside. Preheat oven to 350°F.

Dip chicken pieces, one at a time, as follows: (1^st) into dry coating mix, (2^nd) into egg mix, (3^rd) into the corn flakes and (4^th) briskly, but briefly, back into the dry mix. Next, gently drop each piece into the hot oil, skin-side down, to brown for 3-4 minutes on medium-high heat. Then brown the other side. Don’t crowd the pieces during frying.

Next, place the pieces in the prepared baking pan, single-layered with skin-sides up. Seal pan in foil, on 3 sides, so steam can escape. Bake at 350°F for about 35-40 minutes. Remove foil to test for tenderness. Allow it to bake, uncovered, 5 minutes longer to crisp the coating. Serves 4 to 6.

Leftovers refrigerate well for up to 4 days. Do not freeze these. Left-over dry coating mix (the 1^st 9 ingredients) can be stored at room temperature in a covered container for up to 2 months.

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