"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

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.

Contributor:  
Contributor:  
Ronaye Madell
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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