Best 5 Copycat Churchs Fried Chicken Recipes

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Craving that crispy, golden-brown fried chicken from Church's? Look no further! This article presents a collection of tantalizing copycat recipes that will satisfy your cravings and bring the taste of Church's right to your home kitchen. From the juicy, flavorful chicken to the secret blend of herbs and spices, these recipes capture the essence of Church's fried chicken experience. Whether you prefer a classic fried chicken recipe or a healthier baked version, this article has something for every taste and preference. Get ready to indulge in the crispy goodness of Church's fried chicken, all in the comfort of your own home.

Let's cook with our recipes!

CHURCH'S FRIED CHICKEN



Church's Fried Chicken image

I figured there are enough KFC recipes here that it's time Church's chicken grabbed the spotlight! Haven't made this, but I like the idea of first frying, and then baking the chicken.

Provided by yooper

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoons seasoning salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix (such as Bisquick)
1 envelope dried Italian salad dressing mix
1 envelope onion soup mix
2 eggs, mixed with
1/4 cup cold water
1 cup corn oil
1 (3 lb) fryer chickens, cut up into pieces

Steps:

  • Combine all the dry ingredients in a 4-cup container.
  • Mix to blend the ingredients thoroughly.
  • Store tightly covered at room temperature up to 3 months.
  • To use: Dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly but lightly and finally back into dry mix.
  • Have oil piping hot in heavy skillet.
  • Brown pieces skin-side down for 4 to 6 minutes.
  • Use medium high heat.
  • Turn and brown underside of pieces a few minutes.
  • Transfer to an oiled or Pam-sprayed 9x13x2-inch pan.
  • Cover pan with foil, sealing it on only 3 sides of pan.
  • Bake at 350 degrees for about 45 to 50 minutes.
  • Remove foil.
  • Bake another 5 minutes just to crisp the coating.
  • Serves 4.

CHURCH'S CHICKEN COPYCAT BREADED CHICKEN RECIPE



Church's Chicken Copycat Breaded Chicken Recipe image

Satisfy your Church's Chicken cravings with our breaded chicken recipe! Enjoy this tasteful breaded chicken with your favorite sides today.

Provided by Recipes.net Team

Categories     Baked

Time 6h45m

Yield 3

Number Of Ingredients 15

1 lb chicken drumsticks
2 cups plain yogurt
1 tbsp brown sugar
1 tbsp garlic salt
2 tsp chili powder
1 tsp ground black pepper
1 tsp smoked paprika
1 tsp onion powder
½ cup cornstarch
½ cup all-purpose flour
1 cup breadcrumbs
¼ cup cornmeal
vegetable oil
potato fries
or ranch, gravy, or any sauce of your choice barbecue sauce

Steps:

  • Combine the brown sugar, garlic salt, chili powder, ground pepper, paprika, and onion powder. Set aside.
  • Combine the yogurt and 1½ tablespoons of the spice mixture. Mix until evenly incorporated.
  • Add the chicken into the prepared marinade. Coat each chicken.
  • Cover and transfer to a chilled area. Allow to marinate for at least for 6 hours, best if overnight.
  • Preheat the oven to 380 degrees F.
  • Combine the flour, cornstarch, cornmeal, breadcrumbs, and 1 tablespoon of the spice mixture. Mix until evenly incorporated.
  • Drain the drumsticks from the yogurt marinade and dab off any excess marinade.
  • Coat the drumsticks into the breading mixture, shake off any excess, then layer them neatly onto a roasting tray lined with parchment.
  • Fry the chicken in hot oil for roughly 6 to 8 minutes until golden brown. Arrange neatly onto a roasting tray.
  • Transfer to the oven, and roast for roughly 30 minutes until the inside of the chicken is cooked.
  • Before serving, season the chicken with the remaining spice mixture.
  • Serve with the sauce of your choice and crispy fries. Enjoy!

Nutrition Facts : Calories 636.00kcal, Carbohydrate 85.00g, Cholesterol 114.00mg, Fat 18.00g, Fiber 5.00g, Protein 32.00g, SaturatedFat 7.00g, ServingSize 3.00 people, Sodium 2,796.00mg, Sugar 14.00g, TransFat 1.00g, UnsaturatedFat 6.00g

CHURCH'S FRIED CHICKEN RECIPE - (3.8/5)



Church's Fried Chicken Recipe - (3.8/5) image

Provided by RJamoralin

Number Of Ingredients 13

1 tablespoons sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
1 whole chicken, cut into pieces
2 eggs
1/4 cup cold water
1 cup corn oil for frying

Steps:

  • Combine sugar, self-rising flour, cornstarch, salt, paprika, baking soda, biscuit mix, Italian dressing mix and onion soup mix in a 4-cup bowl. Mix to blend the ingredients thoroughly. Blend the egg and water. Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated. Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan. Bake at 350°F for about 45 to 50 minutes. Remove foil, then bake another 5 minutes until the coating is crisp.

CHURCH'S FRIED CHICKEN



Church's Fried Chicken image

Everyone loves fried chicken, and this is a great recipe!

Provided by Penny Hall

Categories     Chicken

Time 1h20m

Number Of Ingredients 12

1 Tbsp sugar
1 1/2 c self-rising flour
1/2 c cornstarch
1 Tbsp seasoned salt
2 tsp paprika
1/1 tsp baking soda
1/2 c biscuit mix
1 envelope italian dressing mix
1 envelope onion soup mix
1 2 to 3 lb chicken, cut into 8 pieces, or 6 chicken breasts, or 10 chicken legs
2 eggs, beaten with 1/4 cup cold water
1 c corn oil for frying

Steps:

  • 1. Preheat oven to 350 degrees F. Combine all dry ingredients in large bowl. Mix to blend the ingredients thoroughly. Dip the chicken pieces into the egg mixture and then into the dry coating mix: repeat so each piece is double-coated. Preheat the oil in heavy skillet over medium--high heat. Brown the pieces skin side down for 5 minutes. Turn and brwon the undersides of the pieces for a few minutes. Transfer to an oiled baking pan. Cover with foil, sealing it on oly three sides of the pan. Bake for 45 to 50 minutes. Remvoe the foil, then bake for another 5 minutes or until the coating is crisp.
  • 2. Combine all the dry ingredients and store them in a seled container for future use. I freeze mine. Copy cat Churches Fried Chicken 1 Tbs sugar 1 1/2 cups self-rising flour 1/2 cup cornstarch 3 tsp seasoned salt 2 tsp paprika 1/2 tsp baking soda 1/2 cup biscuit mix 1 envelope Italian dressing mix 1 envelope onion soup mix --------- 1 Chicken (Cut into Pieces) --------- 2 eggs, mix with 1/4 cup cold water --------- 1 cup corn oil (for frying) Combine first set of ingredients in a 4-cup bowl. Mix to blend the ingredients thoroughly. Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated. Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan. Bake at 350F for about 45 to 50 minutes. Remove foil, then Bake another 5 minutes until the coating is crisp.

FRIED CHICKEN



Fried Chicken image

Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.

Provided by Alison Attenborough

Categories     Chicken     Deep-Fry     Picnic     Fry     Dinner     Buttermilk

Yield 4 servings

Number Of Ingredients 11

1 quart buttermilk
3 1/2 pound chicken parts (bone-in, skin-on; if using breasts, halve)
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
2 teaspoons kosher salt
Freshly ground pepper
Peanut oil, for frying
Special Equipment
Deep-fry thermometer

Steps:

  • Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
  • Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
  • Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
  • Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.

Tips:

  • To achieve the best flavor, use a combination of chicken pieces, including breasts, thighs, and wings.
  • Use buttermilk as the base for the marinade to tenderize the chicken and add flavor.
  • Season the chicken generously with a blend of spices, including paprika, garlic powder, onion powder, salt, and pepper.
  • Double-coat the chicken in flour to ensure a crispy crust.
  • Fry the chicken in hot oil until golden brown and crispy. Drain on paper towels to remove excess oil.
  • Serve the fried chicken immediately with your favorite sides, such as mashed potatoes, coleslaw, or fries.

Conclusion:

This copycat recipe for Church's fried chicken is a delicious and easy-to-follow recipe that will satisfy your cravings for crispy, flavorful fried chicken. With a few simple ingredients and a little bit of time, you can enjoy this classic Southern dish in the comfort of your own home. So gather your ingredients, fire up your fryer, and get ready to indulge in some finger-licking good fried chicken!

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