Church's Fried Chicken

By JJCR

Ingredients

• COATING DIP:
• 1 Tbsp. sugar
• 1 1/2 cup Self-rising flour
• 1/2 cup cornstarch
• 3 tsp. Seasoned salt
• 2 tsp. Paprika
• 1/2 tsp. 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

Details

Servings 4

Preparation

Step 1

Combine all ingredients and blend well. Store tightly covered at room temperature up to 3 months.

TO USE:
Dip the chicken pieces in egg mixture and then into dry coating mix and 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 a few minutes

Transfer to an oiled or Pam-sprayed 9x12x2 pan. Cover pan with foil, sealing only 3 sides of pan. Bake 350 for about 45-50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating.


cdkitchen.com