Church’s Battered Fried Chicken
Church’s Battered Fried Chicken
Church’s Chicken is famous for its flavorful, crispy, battered fried Chicken, which has become a classic for many, so it’s a great experience to recreate this classic dish. You can enjoy crispy, juicy Chicken in the signature Church’s Chicken batter, so here is a recipe for making your version of Church’s Battered Fried Chicken.
Ingredients Church’s Battered Fried Chicken :
Church’s Battered Fried Chicken
10 chicken pieces (thighs, breasts, legs, thighs or wings)
2 cups of buttermilk (or regular Milk with 1 tablespoon vinegar).
Add 1 tablespoon of hot sauce to the recipe for extra flavor.
2 cups all-purpose flour
1 teaspoon salt
Black pepper, 1 tablespoon
garlic powder 1 teaspoon
1 tablespoon of onion powder
Paprika, 1 tablespoon
Cayenne pepper, optional (for extra heat).
1 teaspoon baking soda (for a crisp, light texture)
Vegetable oil to fry
Marinade Optional:
1 Tablespoon kosher Salt
Black pepper, 1 teaspoon
paprika 1 tablespoon
1 tsp garlic powder
1 tablespoon of onion powder
Cayenne pepper, optional (for spicy flavor).
Instructions:
1. Prepare the Chicken:
Dry the Chicken with paper towels. The Chicken will stick to the batter better if it is dried. It also prevents excessive moisture that can lead to soggy fried poultry. You can also season the pieces of Chicken directly with the optional ingredients for the marinade (Salt and pepper, paprika or paprika powder, garlic powder, onion, powder and cayenne), then allow the seasonings to soak into the Chicken for 15-30 minutes.
2. Marinate the Chicken:
Mix the buttermilk with hot sauce in a large bowl (or Milk mixed with vinegar if you prefer). Pour the buttermilk over the Chicken, making sure it is completely submerged, so cover the Chicken and place it in the refrigerator for 30 minutes or more. Marinating Chicken tenderizes the meat and infuses it with flavor.
3. Prepare for Battering
In a large bowl, combine flour, Salt and black pepper, then add the garlic powder, onion, paprika (optional), cayenne, and baking powder. Baking powder gives the batter a crisp and light texture, so this is essential to achieving Church’s Chicken’s signature crunch.
4. Coat the Chicken:
After marinating the Chicken, please remove it from the mixture of buttermilk, so allowing any excess liquid to drip off. Then, coat each chicken piece with the flour mixture. You can make a crispy batter by dipping the Chicken in buttermilk and then coating it with flour.
5. Fried Chicken:
Heat vegetable oil to 350degF (or 175degC) in a large skillet or deep fryer, then for even cooking, you’ll need to use enough oil to completely submerge all the pieces of Chicken, then to avoid crowding the pan, fry the Chicken in batches. Cook each piece of Chicken for 12-15 mins, rotating the pan occasionally until golden brown and crispy. To ensure that the Chicken is fully cooked, so the temperature should reach 165degF.
6. Drain and rest the Chicken:
Remove the Chicken from the oil once it is crispy and cooked through, then place it on a cooling rack or plate lined with paper towels to drain the excess oil. Rest the Chicken for a few moments before serving, so the juices will redistribute and keep the Chicken moist.
7. Serve:
Serve the fried Chicken with your favorite side dishes like coleslaw or biscuits.
Nutritional Facts per piece (assuming 10 pieces).
Calories: ~300-400
Fat: 20g
Carbohydrates: 20g
Protein: 20g
Sodium: 600-700mg
Cholesterol: 60mg
