Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Self-rising flour* -- dressing mix (dry)
1 tb Paprika 1 ts Seasoned salt
2 pk Lipton Tomato Cup-a-Soup 1 Chicken fryer; cut up
2 pk Good Seasons Italian

*If self-rising flour is not available, you may use 1 cup all-purpose
flour, 1 teaspoon baking powder and 1/2 teaspoon salt.

In a doubled plastic food bag combine all ingredients, except
chicken, and shake well. Twist the end of the bag slightly until the
air inside creates an inflated balloon effect. Spray a jelly roll
pan with Pam or wipe it well with oil. Run chicken pieces under cold
water and let excess water drip off. Dredge pieces one at a time in
the bag of seasoned flour, shaking it to coat each piece. Arrange
the coated pieces, skin-side up, on prepared pan. Melt 1/4 lb.
margarine or butter and with a pastry brush dab the melted margarine
over the floured surface of the chicken, skin-side only. When all
the margarine has been used, bake uncovered (without turning) at 350
F. for about 45 minutes to one hour, or until golden brown.

For crispy coating: After applying melted margarine, dust each piece
with more seasoned flour and dab again with additional melted
margarine before baking.

From the recipe box of Loretta Souza/Westport, CT. Loretta says this
chicken will be just as delicious as the Colonel's. (Recipe as seen
in "Fall River Herald News.") From: Diane Rua. Date: 13 Sep 94.
Submitted By CATHY HARNED On 11-26-94

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