Post by MarieAlice on Jun 2, 2003 5:09:55 GMT -6
CHURCH'S FRIED CHICKEN
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.
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.