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Church’s(tm) Original Fried Chicken

Everyone loves fried chicken when it’s done properly.  It has to be seasoned well, crispy on the outside, juicy inside and not too greasy.  Church’s original fried chicken is hand-battered in small batches and with today’s secret recipe, you can make this wonderful dish at home.  The chicken is fried and then baked, the result is a perfectly crisp fried chicken.

Serve your chicken with some homestyle biscuits by following this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Church’s(tm) Original Fried Chicken
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Coating Mix:
1 tablespoon sugar
1 1/2 cup 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 salad dressing mix
1 envelope onion soup mix

Coating Dip:
2 eggs
1/4 cup cold water

1 chicken, cut into pieces
1 cup corn oil – for frying

Coating Mix: Combine both ingredients and blend well.

Dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly and finally back into dry mix. Have oil hot in heavy skillet. Brown skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown a few minutes.

Transfer to an oiled or Pam-sprayed 9x12x2 pan. Cover pan with foil, sealing only 3 sides of pan. Bake 350 degrees F for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating.

Have a comment or question about this recipe? Post it here

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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Copycat Church’s Fried Chicken

I must say, I have never had Church’s Fried Chicken… I don’t even know where there is a Church’s near me. lol Anyway, so many people e-mail me about this recipe, so I had to post it. I tried it last night and it was definitely the best fried chicken I’ve ever made at home. I served it with some homemade mashed potatoes and my Mom made her famous green bean casserole. I’d love to hear some feedback from some of you who have been to Church’s.

1 Tbs sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 tsp seasoned salt
2 tsp paprika
1/2 tsp baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
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1 Chicken (Cut into Pieces)
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2 eggs, mix with
1/4 cup cold water
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1 cup corn oil (for frying)

Combine first set of ingredients in a 4-cup bowl. Mix to blend the ingredients thoroughly.

Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated.

Pre-heat the oil in a 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 pan. Cover with foil, sealing it on only 3 sides of pan.

Bake at 350F for about 45 to 50 minutes. Remove foil, then Bake another 5 minutes until the coating is crisp.