Church's
Fried Chicken
Preparation: 10 min , Cook Time: about 1 hour
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
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 or more of corn oil
2 pounds or so of chicken cut up, with skin
DIRECTIONS:
Combine all the dry 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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