I tried this last week and it was definitely the best fried chicken I’ve ever made at home. The breading procedures are the same with the famous KFC. I served it with some homemade mashed potatoes and gravy. Really flavorful for family outing.
Church's Fried Chicken #FamousRestaurantCopycats
Ingredients:
1 Tbs sugar
1 1/2 cups 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 envelope Italian dressing mix
1 envelope onion soup mix
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1 Chicken (Cut into Pieces)
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2 eggs, mix with
1/4 cup cold water
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1 cup corn oil (for frying)
Procedures:
1) Combine first set of ingredients in a 4-cup bowl. Mix to blend the ingredients thoroughly.
2) Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated.
3) Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.
4) Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan.
5) Bake at 350F for about 45 to 50 minutes. Remove foil, and bake for another 5 minutes until the coating is crisp.
For a dairy dessert, try Saffron Ice Cream, also from Batmanglij "New Food of Life."
ReplyDelete4 cups milk
1 cup sugar
2 tsp powdered "sahlab" found in middle-eastern stores.
1/2 tsp saffron, ground, dissolved in 3 tablespoons rose water
1/2 cup half-and-half cream
2 tablespoons slivered pistachios for decoration.
1. In large saucepan, stir together milk and sugar and bring to boil over
medium heat.
2. put sahlab in bowl, add 1 cup warm milk mixture. Mix well until
smooth.
3. Add this mixture to warm milk in saucepan. Simmer over low heat, stir
constantly, until it thickens. It should be slightly elastic at this
point. Remove pan from heat.
4. Add saffron-rose water. Mix well. Cool 2 hours. Pour into ice-cream
machine.
5. Follow ice cream machine's directions for making ice cream.
6. Pour thin layer of half-and-half onto a flat plate, place in freezer
until a frozen creamy crust forms. Remove crust from freezer, break off
1/2 inch pieces of the crust and mix with finished ice cream.
7. Serve saffron ice cream in small bowls (or in one large bowl),
sprinkle with ground pistachios.
For those who want it fast: use 1 pint vanilla ice cream. Add frozen
cream pieces, saffron, rose water and pistachios. Mix well.