#507 - Italian Fried Chicken

(by Shirley McNevich)

2 1/2 pounds raw chicken pieces
1/2 cup flour
2 beaten eggs
1 envelope Spatini spaghetti sauce mix (NOTE: Spatini has been discontinued and has now been replaced with Lawry's Original Style Spaghetti Sauce--you can see it here http://www.lawrys.com/main/product.aspx?ProductId=127 )
2/3 cup dry bread crumbs
2 TBSP chopped parsley
canola oil for frying

Put the flour in a bowl or plastic bag. In a separate bowl, beat the eggs and set aside. In a third bowl, mix Spatini sauce, bread crumbs and parsley. Dip each chicken piece in water, then coat in flour, then dip in eggs, then coat with Spatini mixture. Pour 1/4" canola oil in a skillet and turn stovetop heat on medium. When hot, brown each chicken piece on both sides. After both sides are browned, place a lid on the skillet, turn heat back to low and simmer for 20 minutes (turn pieces occasionally). Remove the lid and cook an additional 10 minutes (turn pieces occasionally).