*  Exported from  MasterCook  *
 
                           Church’s Fried Chicken
 
 Recipe By     :
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Chicken                          Sandwiches
                 Salsa
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
    1      tablespoon    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      Env           Italian Dressing Mix
    1      Env           Onion soup mix
                         -----TO USE-----
    2                    Eggs -- mix with
      1/4  cup           Cold water
    1      cup           Corn oil
 
 Combine all 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 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
 Simps wrote:
 
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