Church Dinner Chicken Recipes

CHURCH DINNER CHICKEN

Steps:

• Mix all dry ingredients in a gallon baggie or bowl.
• Rinse your chicken well and cut your chicken into pieces for frying.
• Preheat your oven to 350°F, and prepare a medium roasting pan by placing a stalk or two of roughly chopped celery and a little water in the bottom.
• Place about 1 inch of frying oil in a large skillet and heat to around 350-375°F.
• As the oil heats, coat your chicken in the seasoning mixture, either by shaking it in the gallon bag or dredging it in a bowl. Shake off excess coating.
• Place piece skin side down in the hot oil.
• When the first side is nicely browned, flip over and repeat on other side.
• Placed browned pieces into roasting pan. Continue process until all pieces are browned.
• Cover and roast in oven at around 350°F for one to one and half hours. Chicken should be tender enough to fall easily from the bone.

CHURCH'S FRIED CHICKEN RECIPE - (3.8/5)

Steps:

• Combine sugar, self-rising flour, cornstarch, salt, paprika, baking soda, biscuit mix, Italian dressing mix and onion soup mix in a 4-cup bowl. Mix to blend the ingredients thoroughly. Blend the egg and water. Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated. Pre-heat the oil in a 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 pan. Cover with foil, sealing it on only 3 sides of pan. Bake at 350°F for about 45 to 50 minutes. Remove foil, then bake another 5 minutes until the coating is crisp.

SUNDAY CHICKEN

Steps:

• Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

CHICKEN CHURCH CASSEROLE

Steps:

• In several large bowls, combine the chicken, macaroni, mushrooms, pimientos, onions and peppers. In another large bowl, combine the soups, cheese, milk, basil and lemon-pepper; add to chicken mixture. , Place about 12 cups mixture in each of four greased 13-in. x 9-in. baking dishes. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Combine cornflakes and butter; sprinkle over the casseroles. Cover and bake at 350° for 45 minutes. Uncover and bake 15-20 minutes longer or until bubbly.