Church'S Fried Chicken

• 1 tablespoon sugar
• 1 1/2 cups self-rising flour
• 1/2 cup cornstarch
• 3 teaspoons seasoning salt
• 2 teaspoons paprika
• 1/2 teaspoon baking soda
• 1/2 cup biscuit mix (such as Bisquick)
• 1 envelope dried Italian salad dressing mix
• 1 envelope onion soup mix
• 2 eggs, mixed with
• 1/4 cup cold water
• 1 cup corn oil
• 1 (3 lb) fryer chickens, cut up into pieces

1. Combine all the dry ingredients in a 4-cup container.
2. Mix to blend the ingredients thoroughly.
3. Store tightly covered at room temperature up to 3 months.
4. 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.
5. Have oil piping hot in heavy skillet.
6. Brown pieces skin-side down for 4 to 6 minutes.
7. Use medium high heat.
8. Turn and brown underside of pieces a few minutes.
9. Transfer to an oiled or Pam-sprayed 9x13x2-inch pan.
10. Cover pan with foil, sealing it on only 3 sides of pan.
11. Bake at 350 degrees for about 45 to 50 minutes.
12. Remove foil.
13. Bake another 5 minutes just to crisp the coating.
14. Serves 4.

sugar, flour, cornstarch, salt, paprika, baking soda, biscuit mix, italian salad dressing, onion soup, eggs, cold water, corn oil, fryer chickens

Taken from www.food.com/recipe/churchs-fried-chicken-45920 (may not work)