cdkitchen > recipes > meals / dishes > main dish > meat and poultry dishes > chicken dishes > fried chicken > church's fried chicken coating

Church's Fried Chicken Coating

Recipe At A Glance
Rating: 5/5

5 stars based on 2 reviews
recipe is ready in 1-2 hrs

Ready in: 1-2 hrs ?
recipe difficulty 3/5

Difficulty: 3/5

Serves/Makes: 4

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INGREDIENTS:

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
***Coating Dip***
2 eggs, MIXED WITH
1/4 cup cold water
1 cup corn oil

DIRECTIONS:

Combine all 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 9x12x2 pan. Cover pan with foil, sealing only 3 sides of pan. Bake 350 degrees F for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating.

NUTRITION:

506 calories, 20 grams fat, 71 grams carbohydrates, 10 grams protein per serving.

This Church's Fried Chicken Coating recipe from CDKitchen serves/makes 4

Recipe ID: 29733

SUBMITTED BY: rec.food.recipes Daphne daphne1212

REVIEWS:

2 Reviews

JackandJill 2010-04-12
This recipe left out the chicken.
CDKitchen Note: It's a recipe for the mix (note where it says you can store it for up to three months). It gives usage instructions.

pwnedkitten 2008-10-20
This recipe was delicious! Even my very picky eater of a boyfriend really enjoyed it. However, the batter soaks up the oil like a sponge while cooking in the skillet, and burns rather easily. Next time I make this, I'll skip over the pan-cooking to go right to the baking.

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