Church's Fried Chicken
Recipe Number: 262
Contributor: Pinecamguy
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Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Average
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| Ingredients: |
1 tablespoon granulated sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon baking soda
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1 pound chicken, cut up
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
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| Cooking
Instructions: |
Combine all ingredients in a 4-cup container. Mix to blend the ingredients thoroughly. Store tightly covered at room temperature for up to 3 months.
Dip the chicken pieces in egg mixture, then into dry coating mix. Repeat one more time.
Have oil piping hot in heavy skillet. Brown pieces skin-side down for 4 to 6 minutes over medium-high heat. Turn and brown underside of pieces for a few minutes.
Transfer to an oiled 9 x 13 x 2-inch baking pan. Cover pan with aluminum foil, sealing it on only 3 sides of pan. Bake at 350 degrees F for about 45 to 50 minutes.
Remove foil. Bake another 5 minutes to crisp the coating.
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