MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Church's Fried Chicken
 Categories: Poultry, Herbs
      Yield: 4 Servings
 
      4 lb Frying chicken; in eight
           - serving pieces

MMMMM--------------------------BREADING-------------------------------
      1 tb Sugar
  1 1/2 c  Self-rising flour
    1/2 c  Corn starch
      3 ts Seasoned salt
      2 ts Paprika
    1/2 ts Baking soda
    1/2 c  Biscuit mix
      1    Envelope Italian dressing
           - mix
      1    Envelope onion soup mix

MMMMM------------------------COATING DIP-----------------------------
      2 lg Eggs; mixed with
    1/4 c  Water; cold
      1 c  Corn oil
 
  Combine all breading ingredients and blend well. 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 pieces
  evenly and finally back into dry mix. Have oil hot in a
  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 F/175 C for about 45 to 50 minutes. Remove foil.
  Bake another 5 min just to crisp the coating.
  
  Gloria Pitzer Copycat Recipes

  Waldine Van Geffen VGHC42A
  
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