Church’s Fried Chicken Recipe

If you’ve ever savored the crispy, flavorful delight of Church’s Fried Chicken Recipe, you know it’s a treat that’s hard to forget. 

This recipe brings that unforgettable taste into your kitchen, allowing you to recreate Church’s signature fried chicken with all its golden, juicy glory. 

Follow this step-by-step guide to cook up a batch of Church’s Fried Chicken that might just rival your favorite fast food joint. 

Perfect for any occasion, this chicken will satisfy cravings and bring smiles at any dining table.

Personal Experience

My first attempt at making Church’s Fried Chicken at home turned out to be a delightful surprise. 

The golden, crispy coating locked in the juiciness, bringing back memories of family meals savored on lazy Sunday afternoons.

Equipment List

• Large mixing bowl
• Whisk
• Meat thermometer
• Deep fryer or large heavy-bottomed pot
• Tongs
• Paper towels
• Kitchen thermometer

Ingredients List

• 4 chicken legs and 4 chicken thighs, skin on
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 2 cups all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• 1 teaspoon salt
• Vegetable oil for frying

Church’s Fried Chicken Recipe – Step-by-Step Preparation

Step 1

Marinate the Chicken: In a large bowl, whisk together buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Step 2

Prepare the Coating: In another large bowl, mix the flour, garlic powder, onion powder, smoked paprika, cayenne, white pepper, and salt.

Step 3

Dredge the Chicken: Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture until well coated. Shake off excess flour.

Step 4

Fry the Chicken: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches, turning occasionally, until golden brown and an internal temperature of 165°F (74°C) is reached, about 15 to 18 minutes. Drain on paper towels.

Step 5

Serve: Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Tips for Success

1. Ensure the oil is at the correct temperature before adding your chicken to prevent oil absorption and ensure crispiness.
2. Do not overcrowd the frying pot; it lowers the oil temperature, resulting in soggy chicken.
3. Allow the chicken to marinate overnight for the best flavor and tenderness.
4. Use a meat thermometer to check doneness without cutting into the meat, keeping it juicy and flavorful.
5. Let the cooked chicken rest for a few minutes after frying to let the juices settle, enhancing the flavor.

Variations

• Spicy Kick: Add extra cayenne pepper or a teaspoon of chili powder to the flour mixture for a spicier version.
• Herb Infusion: Mix dried thyme, sage, and basil into the flour mixture for a herbaceous flavor.
• Gluten-Free: Use almond flour or coconut flour instead of all-purpose flour for a gluten-free alternative.
• Sweet and Spicy: Add a tablespoon of brown sugar and a pinch of chili flakes to the flour mixture for a sweet heat twist.
• Lemon Pepper: Add finely grated lemon zest and extra pepper to the flour mix for a zesty, tangy version.

Conclusion

Mastering this Church’s Fried Chicken recipe at home is not only satisfying but also a delicious way to bring a piece of culinary joy to your table. 

Perfect for gatherings or a special family meal, this chicken promises to be a hit every time. Don’t forget to play with variations and make the recipe your own!

FAQs

How do I store and reheat leftovers?

Store leftover Church’s Fried Chicken in an airtight container in the refrigerator for up to 3 days.

To reheat, place the chicken on a wire rack over a baking sheet and warm it in a preheated oven at 350°F until heated through and crispy.

What side dishes pair well with Church’s Fried Chicken?

Traditional sides like coleslaw, mashed potatoes, and biscuits complement Church’s Fried Chicken beautifully. For a lighter option, a crisp green salad or steamed vegetables also pair well.

Is Church’s Fried Chicken gluten-free?

No, the traditional recipe for Church’s Fried Chicken is not gluten-free as it uses all-purpose flour. 

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that can handle high temperatures without becoming gritty.

Can I freeze the marinated chicken before frying?

Yes, you can freeze the marinated chicken pieces. Make sure they are well-wrapped or placed in an airtight container. 

Thaw in the refrigerator overnight before dredging in flour and frying as per the recipe instructions. This method can help you prepare ahead for easier meal planning.

Church’s Fried Chicken Recipe

Chef Sophy

If you've ever savored the crispy, flavorful delight of Church’s Fried Chicken Recipe, you know it's a treat that's hard to forget.

Print Recipe Pin Recipe

Prep Time 4 hours hrs 30 minutes mins

Cook Time 18 minutes mins

Total Time 4 hours hrs 48 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 390 kcal

Equipment

• Large mixing bowl
• Whisk
• Meat thermometer
• Deep fryer or large heavy-bottomed pot
• Tongs
• Paper towels
• Kitchen thermometer

Ingredients

  

• 4 chicken legs and 4 chicken thighs skin on
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 2 cups all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• 1 teaspoon salt
• Vegetable oil for frying

Instructions

 

• Marinate the Chicken: In a large bowl, whisk together buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
• Prepare the Coating: In another large bowl, mix the flour, garlic powder, onion powder, smoked paprika, cayenne, white pepper, and salt.
• Dredge the Chicken: Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture until well coated. Shake off excess flour.
• Fry the Chicken: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches, turning occasionally, until golden brown and an internal temperature of 165°F (74°C) is reached, about 15 to 18 minutes. Drain on paper towels.
• Serve: Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Notes

1. Ensure the oil is at the correct temperature before adding your chicken to prevent oil absorption and ensure crispiness.
2. Do not overcrowd the frying pot; it lowers the oil temperature, resulting in soggy chicken.
3. Allow the chicken to marinate overnight for the best flavor and tenderness.
4. Use a meat thermometer to check doneness without cutting into the meat, keeping it juicy and flavorful.
5. Let the cooked chicken rest for a few minutes after frying to let the juices settle, enhancing the flavor.

Keyword Church’s Fried Chicken Recipe