Why You’ll Love This Recipe
This Copycat Church’s Chicken Fried Chicken recipe is perfect for anyone who loves crispy fried chicken with just the right amount of seasoning. The outside is perfectly crunchy, while the inside stays juicy and tender, just like the fried chicken you’d get at Church’s. The key to getting that signature flavor is in the seasoning mix and the double-dipping method for extra crunch. Whether you’re making it for a family meal, a special gathering, or just to satisfy a craving, this recipe will bring the taste of Church’s right to your table.
Ingredients
For the chicken:
- 4-6 bone-in, skin-on chicken pieces (legs, thighs, breasts, or a combination)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional, for extra flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
For the flour coating:
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
- 1 teaspoon baking powder
For frying:
- Vegetable oil (for frying)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chicken:
- In a large bowl, mix the buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, salt, and pepper. Stir until well combined.
- Place the chicken pieces in the buttermilk mixture, making sure each piece is fully submerged. Cover and refrigerate for at least 1 hour, or up to 8 hours. This will help tenderize the chicken and infuse it with flavor.
- Prepare the Coating:
- In a separate shallow bowl or dish, combine the flour, paprika, garlic powder, onion powder, salt, pepper, cayenne pepper (if using), and baking powder. Mix well.
- Once the chicken has marinated, remove each piece from the buttermilk mixture, allowing excess liquid to drip off, and coat the chicken thoroughly in the seasoned flour mixture. Press the flour onto the chicken to ensure a thick, even coating.
- Double Dip (Optional for Extra Crispy Texture):
- For an extra crispy coating, dip each piece of chicken back into the buttermilk mixture, then coat it again in the flour mixture. This double-dipping method creates an even thicker and crunchier crust.
- Fry the Chicken:
- Heat about 3 inches of vegetable oil in a large skillet or deep fryer over medium-high heat to 350°F (175°C).
- Once the oil is hot, carefully add the chicken pieces, a few at a time, to avoid overcrowding the pan. Fry the chicken for 12-15 minutes, turning occasionally, until the chicken is golden brown and fully cooked through. The internal temperature should reach 165°F (74°C).
- Use tongs or a slotted spoon to remove the chicken from the oil and transfer it to a paper towel-lined plate to drain any excess oil.
- Serve and Enjoy:
- Let the fried chicken rest for a few minutes before serving. Serve with your favorite sides, such as mashed potatoes, coleslaw, or cornbread.
Servings and Timing
- Servings: 4-6 (depending on the size of chicken pieces)
- Total cook time: 25-30 minutes
- Prep time: 10 minutes
- Marinate time: 1 hour to 8 hours
- Fry time: 12-15 minutes per batch
Variations
- Spicy Fried Chicken: Add more cayenne pepper or a teaspoon of ground chili powder to the flour mixture for a spicier version of fried chicken.
- Boneless Fried Chicken: You can use boneless chicken breasts or thighs for a quicker cooking option, though they may need a shorter frying time (around 8-10 minutes).
- Gluten-Free Fried Chicken: Use a gluten-free all-purpose flour blend to make this recipe gluten-free. Be sure to check the seasoning ingredients to ensure they are gluten-free as well.
- Air Fryer Fried Chicken: For a healthier alternative, use an air fryer. Preheat the air fryer to 375°F (190°C) and cook the chicken for 18-20 minutes, flipping halfway through.
Storage/Reheating
- Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the chicken on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, or until the chicken is heated through and crispy again. Alternatively, you can reheat in an air fryer for the best crispy texture.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken breasts or thighs can be used, but they will cook faster. Adjust the frying time to ensure the chicken reaches an internal temperature of 165°F (74°C).
How can I make the chicken extra crispy?
For extra crunch, try double-dipping the chicken in the buttermilk and flour mixture. The double layer of flour helps create a thicker, crispier crust.
Can I bake this chicken instead of frying it?
Yes, you can bake the chicken for a healthier version. Preheat your oven to 400°F (200°C), place the breaded chicken on a wire rack over a baking sheet, and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Can I freeze fried chicken?
Yes, you can freeze fried chicken. Let the chicken cool completely, then wrap it tightly in foil or plastic wrap and store it in a freezer bag. It will keep for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for 25-30 minutes.
What is the best oil for frying chicken?
Vegetable oil, peanut oil, or canola oil are great options for frying chicken, as they have high smoke points and neutral flavors.
How do I prevent the chicken from becoming greasy?
Make sure the oil temperature stays between 350°F and 375°F (175°C to 190°C). If the oil is too cold, the chicken will absorb more oil and become greasy. Also, draining the fried chicken on paper towels after frying helps remove excess oil.
Can I add more seasoning to the flour mixture?
Yes, you can customize the seasoning to your taste. Add more garlic powder, onion powder, or even a bit of dried herbs like thyme or oregano for extra flavor.
How do I know when the fried chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (74°C). The coating should be golden brown and crispy. You can also test by cutting into the thickest part of the chicken to ensure there’s no pink inside.
Can I make the batter spicier?
Yes! Add more cayenne pepper or chili powder to the flour mixture to increase the heat and give the fried chicken a spicy kick.
How can I make this recipe more like Church’s Chicken?
For a closer match to Church’s, use the double-dipping technique and ensure you’re using buttermilk to tenderize the chicken. Adding a pinch of sugar to the flour mixture also helps to get that signature sweetness in the coating.
Conclusion
This Copycat Church’s Chicken Fried Chicken recipe brings the crispy, flavorful goodness of Church’s right to your kitchen. With its perfectly seasoned coating and juicy chicken, this fried chicken is sure to become a favorite in your household. The combination of a simple marinade, flavorful flour coating, and proper frying technique ensures you’ll get that delicious crunch and tenderness you love. Whether you’re cooking for a family dinner or a special occasion, this fried chicken is guaranteed to impress!
PrintCopycat Church’s Chicken Fried Chicken
This Copycat Church’s Chicken Fried Chicken recipe brings the crispy, seasoned goodness of Church’s right to your kitchen. With a flavorful coating, tender chicken, and the perfect balance of crunch and juiciness, it’s a fried chicken lover’s dream.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
- 4–6 bone-in, skin-on chicken pieces (legs, thighs, breasts, or a combination)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional, for extra flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
- 1 teaspoon baking powder
- Vegetable oil (for frying)
Instructions
Prepare the Chicken:
In a large bowl, mix the buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, salt, and pepper. Stir until well combined.
Place the chicken pieces in the buttermilk mixture, making sure each piece is fully submerged. Cover and refrigerate for at least 1 hour, or up to 8 hours.
- Prepare the Coating:
In a separate shallow bowl, combine the flour, paprika, garlic powder, onion powder, salt, pepper, cayenne pepper (if using), and baking powder. Mix well. - Double Dip (Optional for Extra Crispy Texture):
For an extra crispy coating, dip each piece of chicken back into the buttermilk mixture, then coat it again in the flour mixture. - Fry the Chicken:
Heat about 3 inches of vegetable oil in a large skillet or deep fryer over medium-high heat to 350°F (175°C). Once the oil is hot, carefully add the chicken pieces, a few at a time, and fry for 12-15 minutes, turning occasionally, until golden brown and fully cooked through. The internal temperature should reach 165°F (74°C). - Serve and Enjoy:
Remove the chicken from the oil and drain on a paper towel-lined plate. Let it rest for a few minutes before serving. Serve with your favorite sides like mashed potatoes, coleslaw, or cornbread.
Notes
- For extra crunch, try double-dipping the chicken in the buttermilk and flour mixture.
- For a healthier alternative, bake the chicken at 400°F (200°C) for 25-30 minutes, flipping halfway through.
- If you prefer a spicier version, add more cayenne pepper or chili powder to the flour mixture.
- For a gluten-free option, use a gluten-free flour blend and ensure all other ingredients are gluten-free.
Nutrition
- Serving Size: 1 piece of chicken
- Calories: 350
- Sugar: 1g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
