Print Recipe

Popeye's Fried Chicken



  • 3 c Self-rising flour
  • 1 c Cornstarch
  • 3 tb Seasoned salt
  • 2 tb Paprika
  • 1 tsp. Baking soda
  • 1 pack Italian Salad Dressing Mix Powder
  • 1 pack Onion Soup Mix (1 1/2 Ounces)
  • 1 pack Spaghetti sauce mix (1/2 Ounce)
  • 3 tb Sugar
  • 3 c Corn flakes -- crushed
  • 2 Eggs, well beaten
  • 1/4 c Cold water
  • 4 lb. Chicken, cut up


  1. Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a 3rd bowl.
  2. 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 degrees.
  3. Dip chicken pieces 1 piece at a time, into dry coating mix, into egg and water, mix, into corn flakes, briskly but briefly into dry mix.
  4. 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.
  5. 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.
  6. Bake at 350 degrees for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating.

Recipe 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.
This recipe is courtesy of Helen and is a close clone recipe

Close Clone Recipes



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by