Church’s Fried Chicken

1 tablespoon sugar

1 ½ cups self rising flour

½ cup cornstarch

1 tablespoon seasoned salt

2 teaspoons paparika

½ teaspoon baking soda

½ cup biscuit mix

1 envelope Italian dressing mix

1 envelope onion soup mix

One 2 to 3 pound chicken, cut into 8 pieces

2 eggs, beaten with ¼ cup cold water

1 cup corn oil for frying

1. Preheat the oven to 350 degree F.
2. Combine all the dry ingredients in a large bowl. Mix to blend the ingredients thoroughly.
3. Dip the chicken pieces into the egg mixture and then intothe dry coating mix. Repeat so that each piece is doubled coated.
4. Preheat the oil in a heavy skillet over medium high heat. Brown the pieces skin down for 5 minutes.
5. Turn and brown the undersides of the pieces for a few minutes. Transfer into an oiled pan. Cover with foil, sealing it on only three sides of the pan.
6. Bake for 45 to 50 minutes. Remove the foil, then bake for another 5 minutes or until the coating is crisp.