Church's Fried Chicken
Featured Pinch Tips Video
- 1 Tbsp
- 1 1/2 c
- self-rising flour
- 1/2 c
- 1 Tbsp
- seasoned salt
- 2 tsp
- 1/1 tsp
- baking soda
- 1/2 c
- biscuit mix
- envelope italian dressing mix
- envelope onion soup mix
- 2 to 3 lb chicken, cut into 8 pieces, or 6 chicken breasts, or 10 chicken legs
- eggs, beaten with 1/4 cup cold water
- 1 c
- corn oil for frying
Combine all dry ingredients in large bowl. Mix to blend the ingredients thoroughly.
Dip the chicken pieces into the egg mixture and then into the dry coating mix: repeat so each piece is double-coated.
Preheat the oil in heavy skillet over medium--high heat. Brown the pieces skin side down for 5 minutes.
Turn and brwon the undersides of the pieces for a few minutes. Transfer to an oiled baking pan. Cover with foil, sealing it on oly three sides of the pan.
Bake for 45 to 50 minutes. Remvoe the foil, then bake for another 5 minutes or until the coating is crisp.
Copy cat Churches Fried Chicken
1 Tbs sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 tsp seasoned salt
2 tsp paprika
1/2 tsp baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
1 Chicken (Cut into Pieces)
2 eggs, mix with
1/4 cup cold water
1 cup corn oil (for frying)
Combine first set of ingredients in a 4-cup bowl. Mix to blend the ingredients thoroughly.
Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated.
Pre-heat the oil in a 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 pan. Cover with foil, sealing it on only 3 sides of pan.
Bake at 350F for about 45 to 50 minutes. Remove foil, then Bake another 5 minutes until the coating is crisp.