In my recipe box I have a great many recipes that I mean to try. Recipes people have given to me or that I’ve cut out of magazines meaning to try. Years ago, a friend gave me a number of “cheater” recipes. In that stack of waiting to try “cheater” recipes, was a recipe for Church’s Fried Chicken. While I totally appreciate any good fried chicken recipe, I can say that this was not Church’s, but it was really good nonetheless. I’m more of a KFC Original Recipe gal myself so this had a little more crust than I like but the meat came out tender and juicy and the crust had a great flavor. Also, from the recipe, it seems to be a recipe that could be par fried and finished in the oven later (I’m a big fan of that!).
Church’s Fried Chicken “Cheater” Recipe
1 tablespoon sugar
1 1/2 cup self-rising flour (I used all purpose flour and it was fine)
1/2 cup corn starch
3 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix (I used Bisquick)
1 envelope italian dressing mix
1 envelope onion soup mix (note: you may want to either crush or omit the large pieces of onion in your soup mix as the onion burns a little)
4 eggs mixed well with 1/4 cup cold water
Oil for frying
Combine all dry ingredients into a large bowl. Mix to blend thoroughly. Dip chicken pieces in the dry mixture, then the egg mixture, dry mixture, back to the egg mixture and finish in the dry mixture. Have oil piping hot in a heavy skillet on medium heat. Working in batches and making sure not to overcrowd the pan, fry chicken pieces skiin side down for 4-6 minutes. Turn chicken pieces and fry underside for 2-3 minutes. Transfer fried chicken to an oiled or Pam-sprayed 9x12x2 pan. Cover pan with foil, sealing only 3 sides and bake at 350 degrees for 30-40 minutes. Remove foil and bake another 5 minutes to crisp up the coating.
If you have any great fried chicken recipes to share, please send them on!