Church’s FRIED CHICKEN
Coating:
1 tablespoon sugar
1 1/2 cup 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 salad dressing mix
1 envelope onion soup mix
Dip:
2 eggs, MIXED WITH 1/4 cup cold water
1 cup corn oil
Combine all coating ingredients and blend well. 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 and finally back into dry mix. Have oil hot in heavy skillet. Brown skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown a few minutes.
Transfer to an oiled or Pam-sprayed 9x13” pan. Cover pan with foil, sealing only 3 sides of pan. Bake 350 for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating. Serves 4