Churchs Fried Chicken Recipes

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.

Steps:

• 1. Preheat oven to 350 degrees F. Combine all dry ingredients in large bowl. Mix to blend the ingredients thoroughly. Dip the chicken pieces into the egg mixture and then into the dry coating mix: repeat so each piece is double-coated. Preheat the oil in heavy skillet over medium--high heat. Brown the pieces skin side down for 5 minutes. Turn and brwon the undersides of the pieces for a few minutes. Transfer to an oiled baking pan. Cover with foil, sealing it on oly three sides of the pan. Bake for 45 to 50 minutes. Remvoe the foil, then bake for another 5 minutes or until the coating is crisp.
• 2. Combine all the dry ingredients and store them in a seled container for future use. I freeze mine. Copy cat Churches Fried Chicken 1 Tbs 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 --------- 1 Chicken (Cut into Pieces) --------- 2 eggs, mix with 1/4 cup cold water --------- 1 cup corn oil (for frying) Combine first set of ingredients in a 4-cup bowl. Mix to blend the ingredients thoroughly. 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 350F for about 45 to 50 minutes. Remove foil, then Bake another 5 minutes until the coating is crisp.

Steps:

• Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
• Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
• Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
• Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.