Church's Fried Chicken Sandwich

1 T sugar
1 1/2 C self rising flour
1/2 C cornstarch
3 tsp. celery salt
2 tsp. paprika
1/2 tsp. baking soda
1/2 C biscuit mix
1 pkg. Italian dressing mix
1 pkg. onion soup mix
Combine all ingredients in a 4 C container. Mix to blend thoroughly. Store tightly covered at room temperature up to 3 months. To use dip chicken (boneless, skinless cutlets) in an egg mixture(2 eggs beaten with 1/4 C cold water) and the into dry mix, egg again and dry mix. Heat 1 C vegetable oil to piping hot in a skillet. Brown each piece and flip and brown on the other side.