Recipe - Churchs Fried Chicken

WALDINE VAN GEFFEN VGHC42A
1 tablespoon Sugar
1 One half cup Selfrising flour
One half cup Cornstarch
3 teaspoon Seasoned salt
2 teaspoon Paprika
One half teaspoon Baking soda
One half cup Biscuit mix
1 Env Italian Dressing Mix
1 Env Onion soup mix

TO USE
2 Eggs; mix with
One fourth cup Cold water
1 cup Corn oil

Combine all ingredients in a 4cup container. Mix to blend the ingredients
thoroughly. Store tightly covered at room temperature up to 3 months. TO
USEDip 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 skinside down
for 4 to 6 minutes. Use medium high heat. Turn and brown underside of
pieces a few minutes. Transfer to an oiled or Pamsprayed 9x12x2 pan. Cover
pan in foil, sealing it on only 3 side of pan. Bake 350~ for about 45 to 50
minutes. Remove foil. Bake another 5 minutes just to crisp the coating.
Serves 4 Source: Gloria Pitzer
Posted to EATL Digest 26 Sep 96

Date: Thu, 26 Sep 1996 18:59:30 0400

From: Simps c.simpson@WORLDNET.ATT.NET