Chook Me!

how to make chicken like the one they make in churches chicken fast food?

can some one give me a recipe like that please?

Public Comments

1. Soaking the chicken is the key. Our Best Southern Fried Chicken 3 quarts water 1 tablespoon salt 1 (2- to 2 1/2-pound) broiler-fryer, cut up 1 teaspoon salt 1 teaspoon pepper 1 cup all-purpose flour 2 cups vegetable oil 1/4 cup bacon drippings Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry. Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels. Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed. Yield: Makes 4 servings -- Southern Living
2. Church's Fried Chicken Recipe 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 Dressing Mix 1 Envelope Onion Soup Mix ***Coating Dip*** 2 Eggs, MIXED WITH 1/4 cup Cold water 1 cup Corn oil Combine all 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 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~ for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating.
3. Try http://www.copykat.com to see if they have the recipe they carry a lot of recipes from local restaurants. If not here's a good recipe... Grandmother Paul's Fried Chicken Salt and pepper, for seasoning chicken 1 (2 1/2 pound) chicken, cut into pieces Peanut oil, for frying 3 eggs 1/3 cup water 2 cups self-rising flour 1 teaspoon black pepper Season the chicken pieces well with salt and pepper and place in the refrigerator for at least 2 hours, up to overnight. Heat peanut oil in a cast iron skillet to 350 degrees F. Beat eggs and water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to oil, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.) courtesy Paula Deen
4. for your health sake, dont immitate churches chicken fast food, instead follow up the contributors recipies... because I am sure they are a lot healthier!!!
5. Church's Fried Chicken 1 tb Sugar 1 1/2 c Self-rising flour 1/2 c Cornstarch 3 ts Seasoned salt 2 ts Paprika 1/2 ts Baking soda 1/2 c Biscuit mix 1 Env Italian Dressing Mix 1 Env Onion soup mix Instructions: -----------------------------------TO USE----------------------------------- 2 Eggs; mix with 1/4 c Cold water 1 c Corn oil Combine all ingredients in a 4-cup container. Mix to blend the ingredients thoroughly. 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 the pieces evenly but lightly and finally back into dry mix. Have oil piping hot in 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 9x12x2 pan. Cover pan in foil, sealing it on only 3 side of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating.