Ingredients
1 waldine van geffen
VGHC42A
1 tbsp sugar
1 1/2 cup self-rising flour
1/2 cup cornstarch
3 tsp seasoned salt
2 tsp paprika
1/2 tsp baking soda
1/2 cup biscuit mix
1 env italian dressing mix
1 env onion soup mix
TO USE
2 eggs -- mix with
1/4 cup cold water
1 cup corn oil
Directions
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 inegg 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. Serves 4
Source: Gloria Pitzer
Recipe By :
Servings: 3 servings
Church's Fried Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into antiquity, in fact as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these old cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Closer to modern times, we find some interesting books which were published in the 1300s : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian food that we all know today, but instead accounts of the types of food cooked for the rich people of the time. During the succeeding few centuries, the powerful and wealthy houses strove to offer the most extravagent meals, and because of this chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. The arrival of television brought us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Church's Fried Chicken recipe.
