Post by JJ Judkins on Aug 13, 2007 14:07:06 GMT -6
Church's Fried Chicken
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 biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
2 eggs mixed with 1/4 cup cold water
1 cup oil
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 egg mixture and then into
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 to 6 minutes. Use medium high heat.
Turn and brown underside of pieces a few minutes. Transfer to an oiled
or Pam−sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 sides
of pan. Bake at 350F for about 45 to 50 minutes. Remove foil. Bake
another 5 minutes just to crisp the coating.
Church's Fried Chicken 123
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 biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
2 eggs mixed with 1/4 cup cold water
1 cup oil
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 egg mixture and then into
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 to 6 minutes. Use medium high heat.
Turn and brown underside of pieces a few minutes. Transfer to an oiled
or Pam−sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 sides
of pan. Bake at 350F for about 45 to 50 minutes. Remove foil. Bake
another 5 minutes just to crisp the coating.
Church's Fried Chicken 123