Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 -- crushed
   2                    eggs -- well beaten
     1/4  cup           cold water
   4      pounds        chicken -- cut up

Preparation:

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. 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 month