Church’s Fried Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | Chicken, Sandwiches | 3 | Servings |
INGREDIENTS
| 1 | T | Sugar |
| 1 1/2 | c | Self-rising flour |
| 1/2 | c | Cornstarch |
| 3 | t | Seasoned salt |
| 2 | t | Paprika |
| 1/2 | t | Baking soda |
| 1/2 | c | Biscuit mix |
| 1 | Env Italian Dressing Mix | |
| 1 | Env Onion soup mix | |
| 2 | Eggs, mix with | |
| 1/4 | c | Cold water |
| 1 | c | Corn oil |
INSTRUCTIONS
Combine all 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 side of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating. Serves 4 Source: Gloria Pitzer Posted to EAT-L Digest 26 Sep 96 Date: Thu, 26 Sep 1996 18:59:30 -0400 From: Simps <c.simpson@WORLDNET.ATT.NET>
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”
Nutrition (calculated from recipe ingredients)
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Calories: 1295
Calories From Fat: 659
Total Fat: 74.4g
Cholesterol: 102.1mg
Sodium: 5481.2mg
Potassium: 162.9mg
Carbohydrates: 135.7g
Fiber: 2.8g
Sugar: 6.8g
Protein: 21.1g