Church's Fried Chicken
photo by Kana K.
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 tablespoon sugar
- 1 1⁄2 cups self-rising flour
- 1⁄2 cup cornstarch
- 3 teaspoons seasoning salt
- 2 teaspoons paprika
- 1⁄2 teaspoon baking soda
- 1⁄2 cup biscuit mix (such as Bisquick)
- 1 envelope dried Italian salad dressing mix
- 1 envelope onion soup mix
- 2 eggs, mixed with
- 1⁄4 cup cold water
- 1 cup corn oil
- 1 (3 lb) fryer chickens, cut up into pieces
directions
- Combine all the 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 9x13x2-inch pan.
- Cover pan with foil, sealing it on only 3 sides of pan.
- Bake at 350 degrees for about 45 to 50 minutes.
- Remove foil.
- Bake another 5 minutes just to crisp the coating.
- Serves 4.
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RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!