Church's Fried Chicken
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Serves/Makes: 4
Ready in: 1-2 hrs
***Coating Mix***
- 1 tablespoon sugar
- 1 1/2 cup self-rising flour
- 1/2 cup cornstarch
- 3 teaspoons seasoned salt
- 2 teaspoons paprika
- 1/2 teaspoon baking soda
- 1/2 cup biscuit baking mix
- 1 envelope Italian salad dressing mix
- 1 envelope onion soup mix
***Coating Dip***
- 2 eggs, MIXED WITH
- 1/4 cup cold water
- 1 cup corn oil
For Coating Mix: Combine all ingredients and blend well. Store tightly covered at room temperature for up to 3 months. To Use: Dip the chicken pieces in egg mixture and then into dry coating mix. Then dip back into egg to coat the pieces evenly and, finally, back into dry mix. Have oil hot in heavy skillet. Brown skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown for a few minutes. Transfer to an oiled or Pam-sprayed 9" x 12" x 2" pan. Cover pan with foil, sealing only 3 sides of pan. Bake for 350 degrees F for about 45 to 50 minutes. Remove foil. Bake for another 5 minutes just to crisp the coating.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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