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Church's Fried Chicken Coating

recipe at a glance
Rating: 5/5 5 stars
8 reviews
4 comments

ready in: 1-2 hrs
serves/makes:   4
  

recipe id: 29733

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ingredients


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

directions

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.

added by

daphne1212

nutrition

506 calories, 20 grams fat, 71 grams carbohydrates, 10 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
675%
number of 4 star votes on this recipe
113%
number of 3 star votes on this recipe
113%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe4



Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com

Lovestoeat

COMMENT:
There are varying sizes of Italian dressing packets. Any idea what size I should use?


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com

lyn

COMMENT:
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 Staff Reply:
You can store the coating mix up to three months. Not the egg/water mixture. The recipe is technically for the coating mix.




Guest at CDKitchen.com

Barry

COMMENT:
Church's does not bake or pan fry its chicken. It is deep fried after a toss in a dry mixture,


Guest at CDKitchen.com

kuntrykuk

COMMENT:
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.


Registered Member at CDKitchen.com
Member since:
May 26, 2012





REVIEW: recipe rating
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.


Registered Member at CDKitchen.com
Member since:
Jan 12, 2010





REVIEW: recipe rating
This recipe left out the chicken.

CDKitchen Staff Reply:
It's a recipe for the mix (note where it says you can store it for up to three months). It gives usage instructions.




Registered Member at CDKitchen.com
Member since:
Oct 20, 2008





REVIEW: recipe rating
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.