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    Church's Fried Chicken

    Church's Fried Chicken

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

    • Prep Time


    • Cook Time


    • Servings



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    • 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


    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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