How to make it

  • Combine dry 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 sides
  • of pan. Bake at 350F for about 45 to 50 minutes. Remove foil. Bake
  • another 5 minutes just to crisp the coating.

Reviews & Comments 5

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    brianna ate it and said...
    sounds really good & one the I definately want to try. 5 forks
    Was this review helpful? Yes Flag
  • tinadunlap 10 years ago
    Being from New Orleans I got to see a lot of Church's chicken. I always eat with a hot pepper. Even though i know Church's doesn't put theirs in the oven i'm going to try this, i like the variety of ingredients. thanks tinad
    Was this review helpful? Yes Flag
  • wynnebaer 10 years ago
    Hmmmmmm....wonder how this be with zucchini instead of chicken!!!! What do you think?
    Was this review helpful? Yes Flag
    " It was excellent "
    donman ate it and said...
    Sounds Great :)
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    this is a good one thanks
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes