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Church's Fried Chicken


Love Church's Chicken when I'm down south. Wish we had one here!


1 T sugar
c self-rising flour
½ c cornstarch
3 t seasoned salt
2 t paprika
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
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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.

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