Craving that famous crunch? Angela from Florida shares her secret church’s chicken recipe to help you make crispy, golden fried chicken at home. Perfect for family dinners, this recipe uses simple pantry staples to recreate that iconic flavor your kids will love. Grab your apron and let’s get cooking!
As a mother of three, I know how hard it is to beat the craving for that specific, craggy crunch of fast-food chicken.
But who wants to load the kids in the car and sit in a drive-thru line? Not me!
That’s why I’m so excited to share my favorite church’s chicken recipe with you today.
There is something truly magical about the way a house smells when chicken is frying. It feels like a warm hug for your soul.
I’ve found that the secret isn’t just the spice; it’s the love and the technique you put into it.
Are you ready to make the best chicken your family has ever tasted? Let’s dive right in together.
Since we are talking about comfort food, I always say variety is the spice of life.
Sometimes my kids want that heavy crunch, but on lighter nights, I might whip up a chicken piccata recipe.
It uses a similar dusting technique but feels a bit more “fancy” for a weeknight.
But today, we are all about that deep-fried, golden glory. Let’s get our ingredients ready!
Table of contents
The Secret Ingredients for Your Church’s Chicken Recipe
To get that authentic taste, we need a mix of pantry staples and a few clever surprises.
- 1 ½ cup self-rising flour: This provides the lift and airy texture for the breading.
- ½ cup cornstarch: This is my “secret weapon” for a crispy exterior that stays firm.
- ½ cup biscuit mix: This adds that signature buttery, flaky texture to the crust.
- 1 envelope onion soup mix: It provides a deep, savory umami flavor you can’t get from plain salt.
- 1 envelope Italian seasoning: A blend of herbs that mimics the “secret” spice profile.
- 3 tsp seasoning salt: Essential for that well-rounded, salty bite we all crave.
- 2 tsp paprika: This gives the chicken its beautiful, golden-brown color.
- ½ tsp baking soda: It reacts with the oil to create tiny bubbles for extra crunch.
- 1 whole chicken: Cut it into pieces to ensure even cooking for every family member.
- 2 eggs & ¼ cup cold water: This creates the “glue” that holds your breading on tight.
Tasty Extras and Simple Substitutes
If you’re like me, sometimes you realize you’re missing an item halfway through cooking! Don’t worry.
If you don’t have self-rising flour, you can use all-purpose flour mixed with extra baking powder.
For those who like a little “Florida heat,” feel free to add a splash of hot sauce to your egg wash.
I sometimes swap the onion soup mix for garlic powder and dried onion flakes if I’m running low.
Do you have a gluten-sensitive family member? A 1-to-1 gluten-free flour blend usually works quite well here.
You can also use chicken thighs instead of a whole bird if you prefer juicy dark meat.
If you love that cut of meat but want to skip the frying oil, you can try these oven baked chicken thighs too.
They give you that same tender result with a lot less mess in the kitchen!
I also find that substituting the water in the egg wash with a bit of buttermilk can add a lovely tang.
No matter what you choose, the goal is a meal that makes your heart feel as full as your stomach.
Expert Tips for the Best Church’s Chicken Recipe
After fifty years of cooking, I’ve learned that the little things make the biggest difference in the kitchen.
First, always make sure your chicken is at room temperature before you start the breading process.
If the meat is too cold, it will drop the oil temperature too fast, and your crust might get greasy.
Nobody likes soggy chicken, right? Keeping that oil hot is the key to a perfectly fried result.
Second, let your breaded chicken sit on a wire rack for about five minutes before it hits the oil.
This allows the flour and egg to “marry” together, which prevents the breading from falling off.
It’s a small test of patience, but I promise your kids will thank you for that intact crunch!
Third, don’t crowd your pan. I know we’re all in a hurry to get dinner on the table.
But if you put too many pieces in at once, they won’t brown properly and will end up steaming instead.
Fry in small batches. It’s better to take an extra ten minutes than to serve soggy drumsticks!
Lastly, use a meat thermometer. We want that chicken tender and safe, reaching an internal temp of 165°F.
Cooking with confidence is much easier when you aren’t guessing if the center is done!
Step-by-Step Instructions
- Start by preheating your oven to 350°F (180°C) and lining a big baking sheet with some parchment paper.
- In a large, deep dish, whisk your flour, cornstarch, seasoning salt, paprika, baking soda, and biscuit mix.
- Add in those flavor-packed envelopes of onion soup mix and Italian seasoning until everything is well combined.
- In a separate bowl, beat your eggs with the cold water until the mixture is nice and frothy.
- Fill your frying pan with about two inches of vegetable oil and set it to medium-high heat.
- Dip a piece of chicken into the egg wash, making sure it is fully coated and dripping slightly.
- Roll the chicken in the dry flour mixture, pressing down firmly to make sure the coating sticks well.
- Now, dip it back into the egg wash and then back into the flour for a double-dredge finish.
- Carefully place the chicken in the hot oil and fry for about 2 to 3 minutes on each side.
- You are looking for a light golden color; don’t worry, the oven will do the heavy lifting later.
- Place your partially cooked pieces on the baking sheet and cover them tightly with a sheet of aluminum foil.
- Bake covered for 40 minutes to keep the meat moist, then uncover for 15 minutes to crisp the skin.
Variations and Pro Cooking Techniques
If you’re looking to save a few calories, you can actually try this in an air fryer!
Just give the breaded chicken a generous spritz of oil spray to help it get that fried texture.
Another great technique is “brining” your chicken in salt water or pickle juice for an hour before cooking.
This makes the meat incredibly tender and seasoned all the way to the bone.
If you love the flavor but want something for a party, you could apply this logic to wings.
You might try a chicken wing dry rub recipe for a massive flavor boost without the batter.
And for those super busy days when you can’t be at the stove, easy crockpot chicken wings are my go-to.
They are so simple and let the slow cooker do all the work while you relax with a cup of coffee.
For a “spicy” version of this church’s chicken recipe, add a tablespoon of cayenne pepper to the flour.
I sometimes do half the batch mild for the kids and half spicy for the grown-ups.
If you have leftovers (though in my house, that’s rare!), reheat them in the oven, not the microwave.
The oven will bring that crunch back to life so it tastes just as fresh as the first day.
FAQs About Your Church’s Chicken Recipe
What is Church’s chicken batter made of?
The hallmark of Church’s is a wheat-based batter that creates a thick, “scaly” crust. Unlike some chains that use a thin milk wash, Church’s traditionally uses a high-protein flour blend mixed with cornstarch and leavening agents (like baking soda or baking powder).
The secret to those craggy ridges is the “double-dredge” method—dipping the chicken in a liquid wash, then flour, then back into the liquid, and finally into the flour again. This builds up multiple layers that puff up and crisp in the hot oil.
What makes Church’s chicken different?
Church’s is famous for its larger-than-average pieces and its savory, non-spicy profile. While competitors like Popeyes focus on Cajun heat, Church’s leans into a salt-forward, onion-and-garlic savory note.
Another big differentiator is the texture. Because they use a batter that includes a bit of sugar and specific leaveners, the crust is often described as “glassy” or “snap-crisp” rather than just “crunchy.” Plus, you can’t talk about Church’s without mentioning the Honey Butter Biscuits, which are often served alongside the chicken to provide a sweet-and-salty contrast.
Is Church’s chicken marinated?
Yes! Most commercial fried chicken is marinated or brined for several hours before it ever touches the flour. Church’s uses a salt-and-spice brine that ensures the meat stays juicy even after deep-frying. This “deep seasoning” is why the meat itself tastes flavorful even if you pull the skin off.
Conclusion
Well, there you have it! A delicious, crispy meal that brings the taste of the South right to your kitchen.
Making this church’s chicken recipe is more than just following steps; it’s about creating a moment.
In my home, some of our best talks happen while we’re passing around a platter of fried chicken.
I hope this recipe brings as much joy and “yum” sounds to your table as it does to mine.
Don’t be afraid to get your hands a little messy in the process—that’s part of the fun!
Remember, you don’t have to be a professional chef to make something truly special for your loved ones.
All it takes is a bit of time, the right ingredients, and a big heart.
I can’t wait to hear how your chicken turns out! Happy cooking, my friends!
Copycat Church’s Chicken Recipe
Equipment
- Deep Frying Pan
- Baking Sheet
- Meat Thermometer
Ingredients
Dry Coating Mix
- 1 1/2 cups self-rising flour
- 1/2 cup cornstarch
- 1/2 cup biscuit mix e.g., Bisquick
- 1 envelope onion soup mix
- 1 envelope Italian seasoning dry mix
- 3 tsp seasoning salt
- 2 tsp paprika
- 1/2 tsp baking soda
Chicken and Wet Wash
- 1 whole chicken cut into pieces
- 2 eggs
- 1/4 cup cold water
- vegetable oil for frying
Instructions
- Preheat your oven to 350F/180C and line a baking sheet with parchment paper. To a large deep dish, add flour, corn starch, seasoning salt, paprika, baking soda, biscuit mix, Italian seasoning mix, and onion soup mix. Whisk to combine.
- In another bowl, whisk together the eggs and cold water. Add oil to a frying pan until 2 inches deep. Place over medium-high heat.
- Working with one piece at a time, dip the chicken in the egg batter, then coat in the dry mix, then in the egg batter again, and finally, in the dry mix. Press coating firmly into meat.
- Place in the hot oil and fry for 2-3 minutes on each side until light golden but crispy. Repeat with the remaining pieces and fry 2-3 pieces at a time to avoid crowding.
- Place all the partially cooked chicken pieces onto the lined baking sheet. Cover with aluminum foil and transfer to the oven. Cook covered for 40 minutes.
- Remove the aluminum foil and cook for 10-15 more minutes until skin is extra crispy and internal temperature reaches 165F.
- Remove from the oven and transfer to a serving platter. Serve hot.