Fried chicken is a timeless dish that brings people together. Serving it at a family dinner or at a church potluck, nothing beats the taste of crispy, golden fried chicken that’s bursting with flavor.
Today, I’m sharing my personal take on the Church Fried Chicken recipe, a recipe that’s been passed down through generations and is always a hit with friends and family.
This Church Fried Chicken recipe is all about creating a crispy, flavorful crust on the outside while ensuring the chicken remains juicy and tender on the inside.
A simple but effective brining process and a perfect blend of spices that give the chicken an irresistible flavor. I can assure you that once you try this recipe, it will quickly become your go-to for any special occasion.
Why Make You Church Fried Chicken Recipe?
Why make my Church Fried Chicken recipe? It’s simple, flavorful, and delivers that perfect crispy coating everyone loves. The secret lies in the brining process with buttermilk, ensuring tender, juicy chicken inside.
The blend of spices—paprika, garlic powder, and cayenne—adds the perfect balance of flavor and heat, while the crispy golden crust seals in the juiciness.
This recipe is quick enough for a weeknight but impressive enough for a special occasion or family gathering. Plus, it’s versatile: you can adjust the seasoning to your taste.
Hosting a dinner party or enjoying a casual meal, this Church Fried Chicken Recipe will be the star of your table. Try it, and you’ll see why it’s a favorite!
How To Prepare Church Fried Chicken Recipe?
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Course: Main Course
Cuisine: Southern American
Yield: 4 servings
Kitchen Utensils
Before we dive into the recipe, let’s make sure you have all the equipment you need:
- Large mixing bowl
- Shallow dish for flour coating
- Large skillet or deep fryer
- Tongs or slotted spoon
- Paper towels (for draining)
- Thermometer (optional but recommended to check internal chicken temperature)
Ingredients
For this Church Fried Chicken recipe, here’s everything you’ll need:
- 4 pieces of chicken (legs, thighs, or breasts – whatever you prefer)
- 1 cup buttermilk (for brining)
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for a little extra heat)
- Vegetable oil (for frying)
How to Make Church Fried Chicken Recipe
1. Brine the Chicken
Start by soaking the chicken pieces in a bowl of buttermilk for at least 25 minutes. This brining step is key to achieving moist, tender chicken. I like to let it sit for about 40 minutes to allow the flavors to soak in. The acidity of the buttermilk helps tenderize the chicken and infuse it with a subtle flavor.
2. Prepare the Coating
In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using). This mixture will form the crispy, flavorful coating that gives the chicken its signature crunch. Make sure to mix the dry ingredients thoroughly, ensuring even distribution of the spices.
3. Coat the Chicken
Once the chicken has marinated in the buttermilk, remove each piece and dip it into the seasoned flour mixture. I like to coat the chicken generously to ensure a thick, crispy layer. Gently press the flour onto the chicken for better adherence.
4. Heat the Oil
Next, heat about 2 inches of vegetable oil in a large skillet over medium-high heat. The oil should be hot enough to fry the chicken, but not smoking. If you have a thermometer, aim for the oil temperature to reach around 350°F (175°C). You can test the temperature by dropping a small amount of flour into the oil—if it sizzles, you’re good to go!
5. Fry the Chicken
Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if necessary. Cook each piece for about 10-15 minutes per side, or until the coating is golden brown and the internal temperature reaches 165°F (74°C). Use tongs to turn the chicken and ensure even frying.
6. Drain and Serve
Once the chicken is cooked to perfection, remove it from the oil and place it on a paper towel-lined plate to drain excess oil. Let it rest for a few minutes to allow the juices to settle.
Special Notes
1. Seasoning Adjustments: Feel free to adjust the spice levels to suit your preferences. If you like your chicken extra spicy, add more cayenne pepper or even a dash of hot sauce to the buttermilk marinade.
2. Brining Time: If you’re short on time, a quick 30-minute soak in the buttermilk will work, but the longer you let the chicken brine, the more flavorful and tender it will be. Up to 4 hours is ideal.
3. Alternative Cooking Methods: If you prefer not to deep fry, you can bake the chicken at 400°F (200°C) for 25-30 minutes. However, frying will give you the classic crispy texture that everyone loves.
Nutrition Facts Church Fried Chicken Recipe
| Nutrition | Amount |
|---|---|
| Calories | 420 kcal |
| Fat | 25g |
| Saturated Fat | 6g |
| Cholesterol | 70mg |
| Sodium | 700mg |
| Carbohydrates | 18g |
| Fiber | 1g |
| Sugars | 1g |
| Protein | 35g |
Tips For Perfect Church Fried Chicken Recipe
1. Use Buttermilk for Brining: The acidity in buttermilk helps tenderize the chicken, making it juicy and flavorful. Let the chicken soak for at least 30 minutes (or longer if you have the time) for the best results.
2. Season the Flour Well: Don’t skimp on seasoning the flour! A mix of paprika, garlic powder, salt, and a little cayenne gives the chicken 3. a flavorful crust. Feel free to adjust the spices to your liking.
3. Maintain the Right Oil Temperature: Fry the chicken at 350°F (175°C). If the oil is too hot, the crust will burn before the chicken cooks through. Too cool, and the chicken will absorb excess oil, becoming greasy.
4. Don’t Overcrowd the Pan: Fry the chicken in batches to avoid overcrowding. Overcrowding lowers the oil temperature and can result in unevenly cooked chicken.
5. Let the Chicken Rest: After frying, let the chicken rest on paper towels to drain excess oil. This keeps the coating crispy while allowing the chicken to settle and stay juicy inside.
Storage Tips Church Fried Chicken Recipe
To store leftover Church Fried Chicken Recipe, allow it to cool to room temperature before refrigerating. Place the chicken in an airtight container or wrap it tightly in aluminum foil to preserve its flavor and crispiness.
It can be stored in the fridge for up to 3 days. If you want to maintain the crispy texture, consider reheating the chicken in an oven rather than a microwave.
Preheat your oven to 375°F (190°C), place the chicken on a baking sheet, and bake for 10-15 minutes, or until heated through and crispy.
For longer storage, you can freeze the chicken. Wrap it well in plastic wrap and aluminum foil before placing it in a freezer-safe bag, where it will last up to 3 months.
How To Make More Delicious?
1. Double Coat for Extra Crunch: For an even crispier texture, coat the chicken twice—first dip it in the flour mixture, then back into the buttermilk, and coat it again in the flour. This double coating creates a thicker, crunchier crust that adds more texture and flavor.
2. Add Herbs to the Flour: Fresh or dried herbs like thyme, rosemary, or oregano can be added to the flour mixture. This infuses the chicken with aromatic flavors and a deeper savory profile.
3. Season the Buttermilk Marinade: Enhance the brine by adding spices like smoked paprika, garlic powder, or hot sauce to the buttermilk marinade. This will allow the flavors to penetrate the chicken, making every bite even more flavorful.
4. Use Peanut Oil for Frying: Peanut oil has a higher smoke point, which makes it perfect for frying. It also adds a subtle nutty flavor that complements the chicken’s crispiness without overpowering it.
5. Finish with a Glaze: For a sweet and savory twist, drizzle the fried chicken with a honey, hot sauce, or maple syrup glaze right after frying. This extra layer of flavor gives your chicken a delicious contrast of sweetness and heat, perfect for balancing the spices.
More Delicious Recipes For You
Pasta Roni Recipes With Chicken || A Flavorful Collection
Crack Chicken Noodle Soup Recipe – Classic Comfort
Chicken Cavatappi Pasta Recipes || Delicious
California Chicken Cafe Pasta Salad Recipe || Delightful
Boursin Cheese Chicken Bacon Pasta || Creamy
Conclusion
My Church Fried Chicken recipe is a must-try for anyone craving a perfect blend of crispy, flavorful, and juicy chicken.
It’s an easy-to-follow recipe that brings together simple ingredients, yet the results are extraordinary. Preparing it for a family dinner, church event, or a gathering with friends, this fried chicken is sure to impress.
The brining process ensures tenderness, while the seasoned coating adds just the right amount of flavor and crunch.
With its customizable spice levels and quick cooking time, it’s the ultimate comfort food. Give it a go, and I guarantee it’ll become your go-to fried chicken recipe. It’s the kind of dish that leaves everyone asking for more!
Church Fried Chicken Recipe
Equipment
- Large mixing bowl
- Shallow dish for flour coating
- Large skillet or deep fryer
- Tongs or slotted spoon
- Paper towels (for draining)
- Thermometer (optional but recommended to check internal chicken temperature)
Ingredients
- 4 pieces of chicken legs, thighs, or breasts – whatever you prefer
- 1 cup buttermilk for brining
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper optional, for a little extra heat
- Vegetable oil for frying
Instructions
Brine the Chicken
- Start by soaking the chicken pieces in a bowl of buttermilk for at least 25 minutes. This brining step is key to achieving moist, tender chicken. I like to let it sit for about 40 minutes to allow the flavors to soak in. The acidity of the buttermilk helps tenderize the chicken and infuse it with a subtle flavor.
Prepare the Coating
- In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using). This mixture will form the crispy, flavorful coating that gives the chicken its signature crunch. Make sure to mix the dry ingredients thoroughly, ensuring even distribution of the spices.
Coat the Chicken
- Once the chicken has marinated in the buttermilk, remove each piece and dip it into the seasoned flour mixture. I like to coat the chicken generously to ensure a thick, crispy layer. Gently press the flour onto the chicken for better adherence.
Heat the Oil
- Next, heat about 2 inches of vegetable oil in a large skillet over medium-high heat. The oil should be hot enough to fry the chicken, but not smoking. If you have a thermometer, aim for the oil temperature to reach around 350°F (175°C). You can test the temperature by dropping a small amount of flour into the oil—if it sizzles, you’re good to go!
Fry the Chicken
- Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if necessary. Cook each piece for about 10-15 minutes per side, or until the coating is golden brown and the internal temperature reaches 165°F (74°C). Use tongs to turn the chicken and ensure even frying.
Drain and Serve
- Once the chicken is cooked to perfection, remove it from the oil and place it on a paper towel-lined plate to drain excess oil. Let it rest for a few minutes to allow the juices to settle.
Notes
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