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COLONEL SANDERS CHICKEN 
3 c. self-rising flour
1 tbsp. paprika
2 pkg. Lipton tomato Cup-A-Soup powder
2 pkg. Good Seasons Italian dressing mix powder
1 tsp. seasoned salt

Combine, then rinse 9 pieces (3 pounds) of fryer chicken in cold water. Place flour mixture in plastic food bag and coat one piece of chicken at a time in the mixture. Arrange pieces in single layer, skin side up. Use an inch-wide soft hair brush to "lap" melted butter over the top of each piece. Apple to skin part only. Allow 1/4 pound butter for 3 pounds chicken. Bake uncovered, without turning pieces, at 350 degrees for 1 hour or until golden brown. For crispy coating, drizzle with butter every 10 minutes. Serves 4.
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