Love Church's Chicken when I'm down south. Wish we had one here!
|1½||c self-rising flour|
|3||t seasoned salt|
|½||t baking soda|
|½||c biscuit mix|
|1||envelope italian dressing mix|
|1||evnelope onion soup mix|
|2||eggs beaten with ¼ c water|
|corn oil for cooking|
Combine all dry ingredients in 4-c container. Mix to blend ingredients thoroughly. Store tightly covered at room temp up to 3 months. Dip chicken pieces in egg mixture then into coating mix. Repeat egg and dry mix coating. Fry in hot oil in heavy skillet, skin-side down 4-6 min. Turn and cook til golden and done thru.