Churchs Fried Chicken Recipe 385

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CHURCH'S FRIED CHICKEN



Church's Fried Chicken image

I figured there are enough KFC recipes here that it's time Church's chicken grabbed the spotlight! Haven't made this, but I like the idea of first frying, and then baking the chicken.

Provided by yooper

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoons seasoning salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix (such as Bisquick)
1 envelope dried Italian salad dressing mix
1 envelope onion soup mix
2 eggs, mixed with
1/4 cup cold water
1 cup corn oil
1 (3 lb) fryer chickens, cut up into pieces

Steps:

  • Combine all the 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 9x13x2-inch pan.
  • Cover pan with foil, sealing it on only 3 sides of pan.
  • Bake at 350 degrees for about 45 to 50 minutes.
  • Remove foil.
  • Bake another 5 minutes just to crisp the coating.
  • Serves 4.

CHURCH'S FRIED CHICKEN RECIPE - (3.8/5)



Church's Fried Chicken Recipe - (3.8/5) image

Provided by RJamoralin

Number Of Ingredients 13

1 tablespoons 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
1 whole chicken, cut into pieces
2 eggs
1/4 cup cold water
1 cup corn oil for frying

Steps:

  • Combine sugar, self-rising flour, cornstarch, salt, paprika, baking soda, biscuit mix, Italian dressing mix and onion soup mix in a 4-cup bowl. Mix to blend the ingredients thoroughly. Blend the egg and water. 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 350°F for about 45 to 50 minutes. Remove foil, then bake another 5 minutes until the coating is crisp.

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