CopyCat Church's Fried Chicken
20m prep 1h 0m cook 1h 20m ready
A copycat version of Church's fried chicken, featuring a seasoned flour and cornstarch coating, pan-fried until golden, then oven-baked for tender, crispy results.
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Ingredients
- 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 envelope Italian dressing mix
- 1 envelope onion soup mix
- 2 eggs mixed with 1/4 cup cold water
- 1 cup oil
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Step 1.
In a 4-cup container, combine all the dry ingredients. Mix thoroughly until evenly blended, breaking up any lumps. Store tightly covered at room temperature for up to 3 months.
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Step 2.
Set up a dredging station: place the dry coating mix in a shallow dish and the egg mixture in another shallow dish. Dip each chicken piece into the egg mixture, then into the dry coating mix, then back into the egg, and finally back into the dry mix, coating evenly but lightly. Set the coated pieces aside on a plate or rack.
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Step 3.
Heat oil in a heavy skillet over medium-high heat until piping hot (about 350°F to 375°F). Carefully place the chicken pieces skin-side down in the hot oil and brown for 4 to 6 minutes, without moving them, until the skin is golden and crisp. Turn the pieces and brown the underside for a few minutes more. Transfer the browned pieces to an oiled or cooking-spray-coated 9x12x2-inch baking pan.
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Step 4.
Preheat the oven to 350°F. Cover the baking pan with foil, sealing it on only 3 sides of the pan, leaving one side vented. Bake for about 45 to 50 minutes, until the chicken is cooked through and tender.
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Step 5.
Remove the foil and bake for another 5 minutes, just to crisp the coating. Serve hot.
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