Copycat Church's Chicken Recipe
Skip the drive-thru with Angela’s favorite fried chicken! This recipe recreates that famous craggy, golden-brown crunch using a clever double-dredge method and a secret blend of savory seasonings.
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.
Notes
For the best results, let the breaded chicken rest on a wire rack for 5 minutes before frying. This prevents the breading from falling off in the oil. If you have leftovers, reheat in the oven to maintain the crunch!
