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Church's Fried Chicken Recipe

   
 

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     Church's Fried Chicken

Category   Entrees - Maindishes
Sub Category   None
Ingredients
1 tablespoon 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 Bisquick mix
1 envelope Italian dressing mix
1 envelope onion soup mix
 
2 eggs mixed with 1/4 cup cold water
1 cup oil
Instructions
Combine dry ingredients in a 4-cup container. Mix to blend the ingredients thoroughly. Store tightly covered at room temperature up to 3 months. To use, dip the chicken pieces in the egg mixture and then into the dry coating mix and back into egg, to coat the pieces evenly but lightly, and finally back into dry mix
Have oil piping hot in heavy skillet. Brown pieces skin side down for 4-6 minutes. Use medium-high heat. Turn and brown underside of pieces for a few minutes. Transfer to an oiled or Pam-sprayed 9"x12"x2” pan. Cover pan in foil, sealing it on only 3 sides of pan. Bake at 350 F for 45-50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating.


Originally Submitted 11/17/2008





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