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. Dont 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 Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 12:34:27 -0400 From: Bill Spalding
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|Serving Size: 1 Serving (3294g)|
|Recipe Makes: 1|
|Calories from Fat: 2969 (38%)|
|Amt Per Serving||% DV|
|Total Fat 329.9g||440 %|
|Saturated Fat 94.7g||474 %|
|Monounsaturated Fat 132g|
|Polyunsanturated Fat 70.4g|
|Cholesterol 3459mg||1064 %|
|Sodium 34230.8mg||1180 %|
|Potassium 5936.5mg||156 %|
|Total Carbohydrate 765.2g||225 %|
|Dietary Fiber 35g||140 %|
|Sugars, other 730.3g|
|Protein 460.5g||658 %|
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Calories per serving: 7882
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