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Church's Chicken Recipe

smokey staff
Making Church's Chicken at home is a flavorful and satisfying experience that doesn't require any fancy techniques or equipment. Start by preparing your chicken pieces and coating them in a seasoned flour mixture. Then, fry them up until they're golden brown and crispy. Drain off any excess oil, and you're ready to enjoy your homemade feast with your favorite sides and sauces. It's a simple yet delicious way to bring the taste of Church's Chicken right to your kitchen table. So roll up your sleeves, get cooking, and treat yourself to some finger-lickin' goodness!
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 8 People
Calories 325 kcal

Equipment

  • Frying Pan or Deep Fryer
  • Tongs or Slotted spoon
  • Mixing bowls:
  • Measuring Spoons and Cups
  • Knife and Cutting Board:
  • Paper Towels:
  • Kitchen Thermometer
  • Cooling rack
  • Plates or Serving Platters

Ingredients
  

  • 16 pieces of chicken (mix it up with thighs, drumsticks, whatever floats your boat)
  • 2 cups all-purpose flour (because we're not messing around)
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder (for that extra flavor punch)
  • 2 tablespoons dried thyme (because we're getting fancy)
  • 2 tablespoons dried oregano (because why not?)
  • 2 tablespoons salt
  • 2 tablespoons black pepper (because we like it spicy)
  • 4 eggs (to get that batter nice and sticky)
  • 1/2 cup milk
  • Vegetable oil (enough for frying, because we're not skimping on the crispy factor)

Instructions
 

  • Prep Your Chicken:
    Rinse those chicken pieces under cold water and pat them dry with paper towels. We want 'em nice and dry for that crispy coating.
  • Spice Things Up:
    Mix together your flour and all the good stuff – paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper – in a big bowl. Give it a good stir so everything's evenly mixed.
  • Egg Bath Time:
    Crack those eggs into another bowl and beat 'em up with some milk. That's your egg wash – perfect for sticking that flour mix to the chicken.
  • Coat and Repeat:
    Dip each piece of chicken into the egg wash, then into the flour mixture. Coat 'em real good, shake off any excess, and repeat for all the pieces.
  • Heat Up the Oil:
    Pour some vegetable oil into a pan or deep fryer and get it nice and hot. We're talkin' around 350-375°F (175-190°C) – you want it sizzlin' but not smokin'.
  • Fry 'Em Up:
    Carefully drop those coated chicken pieces into the hot oil. Fry 'em in batches, so they've got room to cook evenly. Give 'em about 12-15 minutes, flipping half way through, until they're golden brown and cooked through.
  • Drain and Serve:
    Once they're looking crispy and irresistible, scoop 'em out with some tongs and let 'em drain on a paper towel-lined plate. Absorb any excess oil, then plate 'em up and get ready to feast!
  • Dig In:
    Gather 'round the table with your crew and dive into that homemade Church's Chicken. It's crispy, it's juicy, it's downright delicious – and it's all yours. Enjoy every finger-lickin' bite!