Church's Fried Chicken Recipe


Note: I have seen them cook their chicken and they did not bake it after they fried it. They just put it under a warmer. But if you do not have a deep fat fryer give this recipe a go. I found this recipe on the web on many different sites and they were all the same. 


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

-----to use-----

2 eggs -- mix with

1/4 cup cold water

1 cup 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 9x12x2 pan. Cover

pan in foil, sealing it on only 3 side of pan. Bake 350F for

about 45 to 50 minutes. Remove foil. Bake another 5 minutes just

to crisp the coating.


Serves 4


This Is A Close Clone Recipe