Church's Fried Chicken

Church's Fried Chicken
1 T sugar
1 1/2 c self-rising flour
1/2 c cornstarch
3 t seasoned salt
2 t paprika
1/2 t baking soda
1/2 c biscuit mix
1 env italian dressing mix
1 env onion soup mix
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 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

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