Church’s Fried Chicken
Recipe submitted by: Amy Pickett
Recipe courtesy of: E−Cookbooks.net
1 tablespoon sugar
1 1/2 cups self−rising flour
1/2 cup cornstarch
3 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
2 eggs mixed with 1/4 cup cold water
1 cup oil
- Combine dry ingredients in a 4−cup container. Mix to blend the ingredients thoroughly. Store tightly covered at room temperature up to 3 months.
- To use, dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly but lightly and finally back into dry mix.
- Have oil piping hot in heavy skillet. Brown pieces skin−side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam−sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 sides of pan.
- Bake at 350F for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating.