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Church's Fried Chicken



  • 1 tablespoon granulated sugar
  • 1 1/2 cups 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 dressing mix
  • 1 envelope onion soup mix
  • 2 eggs mixed with 1/4 cup cold water
  • 1 cup corn oil


  1. Combine all ingredients in a 4-cup container. Mix to blend the ingredients thoroughly. Store tightly covered at room temperature for up to 3 months.
  2. Dip the chicken pieces in egg mixture, then into dry coating mix. Repeat one more time.
  3. Have oil piping hot in heavy skillet. Brown pieces skin-side down for 4 to 6 minutes over medium-high heat. Turn and brown underside of pieces for a few minutes.
  4. Transfer to an oiled 9 x 13 x 2-inch baking pan. Cover pan with aluminum foil, sealing it on only 3 sides of pan. Bake at 350 degrees F for about 45 to 50 minutes.
  5. Remove foil. Bake another 5 minutes to crisp the coating.

Submitted to Recipe Goldmine by Helen B.

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