Church's Chicken Copycat Recipes

[Lisa40]

Make 12

2 C. flour
4 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar
1/2 C. vegetable shortening
1 tsp. cream of tartar
2/3 C. whole milk
1/4 C. (1/2 stick) butter, melted in small pan and set aside
1/3 C. honey

Preheat oven to 450ºF.<br>
Place flour, baking powder, sugar, salt, cream of tartar in a mixing bowl. Work in the shortening until the mixture feels like cornmeal.

Pour milk into flour and mix well. Knead about 12 to 15 times. Break dough into about 1/4 -1/3 cup size balls. Roll dough into balls and pat to 1/2-inch thickness. Brush with melted butter and place on baking sheet. Bake for 10 to 12 minutes.

While biscuits are in the oven, pour the honey into remaining butter and bring to a boil. Remove honey butter from heat and set aside.

When biscuits are done, remove from the oven and immediately brush with honey butter.

[Lisa40]

1 T. granulated sugar
1 1/2 C. self-rising flour
1/2 C. cornstarch
3 tsp. seasoned salt
2 tsp. paprika
1/2 tsp. baking soda
1/2 C. biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
2 eggs mixed with 1/4 C. cold water
1 C. corn oil

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 350ºF for about 45 to 50 minutes.

Remove foil. Bake another 5 minutes to crisp the coating.

[NancyRogers]

CHURCH'S FRIED CHICKEN
Post by marlaoh on Nov 15th, 2002, 07:43am

1 T. sugar
1 1/2 C. self-rising flour
1/2 C. cornstarch
3 tsp. seasoned salt
2 tsp. paprika
1/2 tsp. baking soda
1/2 C. biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
2 eggs, mixed with 1/4 C. cold water
1 C. corn oil

Combine all 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 9 x 13 x 2-inch pan. Cover pan with foil, sealing it on only 3 sides of pan. Bake 350 degrees F for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating.
Serves 4.

Moved to Church's Copycat Recipes

[Zmick]

what about that great fried okra batter!!