Church Fried Chicken Recipe
Church Fried Chicken Recipe is known for its crispy, flavorful coating and juicy meat. The chicken is seasoned with a blend of spices, dipped in a buttermilk batter, and deep-fried to golden perfection. It offers a savory, crunchy texture on the outside while remaining tender and moist inside.
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
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.