"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Church's Fried Chicken Recipe

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This recipe for Church's Fried Chicken, by , is from The Best Cookbook Ever - Family and Friend's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ronaye Madell
Added: Wednesday, November 12, 2008


1 tbsp. 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
2 eggs mixed with 1/4 cup cold water
1 cup oil

Combine dry 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 sides
of pan.

Bake at 350 for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating.




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