CHURCHES NEAR ME CHICKEN RECIPES

Steps:

• Combine all the 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 9x13x2-inch pan.
• Cover pan with foil, sealing it on only 3 sides of pan.
• Bake at 350 degrees for about 45 to 50 minutes.
• Remove foil.
• Bake another 5 minutes just to crisp the coating.
• Serves 4.

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, salt, sugar and cream of tartar. Cut in butter until the mixture resembles cornmeal. Add the milk and mix well. Knead dough about 15 times.
• Divide dough into 1/4 cup size portions. Roll into balls and place on prepared baking sheet. Pat to about 1/2 inch thickness.
• In a medium saucepan, combine ingredients for honey butter. Bring to a boil, then remove from heat. Brush biscuits with a thin layer of honey butter.
• Place in oven and bake for 10-12 minutes, or until golden brown. Remove from oven and brush immediately with more honey butter before serving warm.