***Coating Mix*** 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
Coating Mix: 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.
Church's does not dip their chicken in butter FYI. I was a general manager there for a long while. It's a corn meal/flour mixture mix with cold water. And the spice is not in the batter...it's in the chicken itself.i don't think this recipe is anywhere near the real thing.
Mar 31, 2014
There are varying sizes of Italian dressing packets. Any idea what size I should use?
Feb 6, 2014
If u use cold chicken and cold batter cold flour u will get a thermo barrier which will not allow the shorting in and lock in the moisture.
Feb 5, 2014
The only thing missing is the butter that the chicken is coated in at Church's. I happened to be at the rest ordering when they were coating the chicken. I asked whats the liquid mix that you dip the chicken in? They said it's butter because it gives the chicken a crisp and flavorful coating.
Oct 31, 2013
I followed the recipe except I put the chicken on a baking sheet (uncovered) and cooked it that way. Kept the coating crisp. I think if you do cover it with foil as directed you should only cook it 20 minutes that way then uncover it to recrisp the coating for the rest of the cooking time.
Jul 6, 2013
I liked the flavor a lot and it had a great crisp crust when it was fried in the oil but then when it goes in the oven it steams it and makes it too soft. I wouldn't cover it next time in the oven or maybe just not as long because 5 minutes without the foil just didn't crisp it up enough.
Jul 4, 2013
I would not uue a recipe that says you may store it at room temp for 3 months -- This recipe contains raw eggs Storing at room temp is just begging for trouble
CDKitchen Note: You can store the coating mix up to three months. Not the egg/water mixture. The recipe is technically for the coating mix.
Apr 1, 2013
Church's does not bake or pan fry its chicken. It is deep fried after a toss in a dry mixture,
Jun 10, 2012
This recipe did not turn out as expected. The flour mixture, although it had great flavor, turned out to be gummy. It did not crisp up in the oven as expected, but was more cakey than crusty. We just scraped off. The breading and ate the chicken. Maybe there is too much with both the self-rising flour, cornstarch, and biscuit mix. I've always just used flour. Think I'll be going back to that....but I like the seasonings used. Interesting. But truthfully...it did not taste like Church's....being a lifelong fan.
May 26, 2012
liteluvr Member since: May 26, 2012
I haven't tried this..... yet, but I did want to add a comment...
I have a kid that works at a Church's, and here's what they do to make their chicken...
1. Lightly dredge in the seasoned flour mix.
2. Lightly coat in the batter mix, shaking off excess.
3. Re-coat in the flour mix, shaking off excess, then place directly in fryer.
Again, I haven't tried this recipe so I can't validate it, but based on the two reviews, I felt it worth clarifying the coating process.
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