Prep 20 mins
Cook 1 hr
I figured there are enough KFC recipes here that it's time Church's chicken grabbed the spotlight! Haven't made this, but I like the idea of first frying, and then baking the chicken.
- 1 tablespoon sugar
- 1 1⁄2 cups self-rising flour
- 1⁄2 cup cornstarch
- 3 teaspoons seasoning salt
- 2 teaspoons paprika
- 1⁄2 teaspoon baking soda
- 1⁄2 cup biscuit mix (such as Bisquick)
- 1 envelope dried Italian salad dressing mix
- 1 envelope onion soup mix
- 2 eggs, mixed with
- 1⁄4 cup cold water
- 1 cup corn oil
- 1 (3 lb) fryer chickens, cut up into pieces
- 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.
Did not like this recipe. Seems to be to salty. Coating did not stick to chicken and was VERY greasy. Long process for fried chicken. I do not think I will make this again
NOT GOOD. The Church's Chicken I used to get in Phoenix had a very thin, light crispy crust, and tasted great. This was VERY greasy, a very heavy crust that crumbled too much, making it very messy. Did not taste good, either. Don't waste you time or chicken on this recipe
I enjoyed this, however the other two adults in our family gave it 2 thumbs down. They did not care for the texture of the breading and said flavor of the chicken, left "somethng to be desired". Different strokes for different folks. I guess.