Popeye's Fried Chicken
-----WALDINE VAN GEFFEN VGHC42A-----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.
Popeye's Dirty Rice
Amount Measure Ingredient -- Preparation Method-----WALDINE VAN GEFFEN VGHC42A-----
1 pound Spicy bulk breakfast sausage
1 Can clear chicken broth -- (14 ounces)
1/2 cup Long-grain rice
1 teaspoon Dry minced onion
Brown sausage in skillet until pink color disappears, crumbling with fork.
Stir in broth, rice and minced onion. Simmer gently, covered, 18 to 20
minutes or until rice is tender and most of broth is absorbed.
POPEYE'S RED BEANS AND RICE
1 c Uncle ben's long grain rice- cooked
2 cn Red chili beans in chili
- gravy--1 lb each
1 t Chili powder
1/4 t Cumin
1 Dash garlic salt
In saucepan heat beans without letting it boil and
stir in chili powder, cumin and garlic salt. When
piping hot, spoon chili mixture into 6 small dishes,
adding a few tb of hot, cooked rice to each serving.
Season with Chili Seasoning Mix, if desired. 270 cal,
5.9 gr fat, 60% fat.