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Church's Fried Chicken

Recipe Ingredients

1 tablespoon granulated 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 corn oil

Method

Combine all ingredients in a 4-cup container. Mix to blend the ingredients thoroughly. Store tightly covered at room temperature for up to 3 months.

Dip the chicken pieces in egg mixture, then into dry coating mix. Repeat one more time.

Have oil piping hot in heavy skillet. Brown pieces skin-side down for 4 to 6 minutes over medium-high heat. Turn and brown underside of pieces for a few minutes.

Transfer to an oiled 9 x 13 x 2-inch baking pan. Cover pan with aluminum foil, sealing it on only 3 sides of pan. Bake at 350 degrees F for about 45 to 50 minutes.

Remove foil. Bake another 5 minutes to crisp the coating.

Submitted to Recipe Goldmine by Helen B.