Church’s Texas Chicken (formerly Church’s Chicken) is known for its crispy, flavorful fried chicken and delicious sides. While I can’t replicate their exact recipe, I can offer a homemade version that’s inspired by their flavor. Here’s a recipe for crispy fried chicken that mimics that crunchy, flavorful coating Church’s is known for.
Church’s Texas Chicken-Inspired Fried Chicken Recipe
Ingredients:
For the chicken marinade:
- 4-6 bone-in, skin-on chicken pieces (drumsticks, thighs, or breasts)
- 1 ½ cups buttermilk
- 1 tablespoon hot sauce (optional, for a little heat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the seasoned flour coating:
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon dried thyme or oregano (optional for flavor)
- 1 teaspoon baking powder (helps make the crust light and crispy)
For frying:
- Vegetable oil (for frying)
Instructions:
- Marinate the chicken:
- In a large bowl, combine the buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, salt, and pepper. Whisk together to combine.
- Add the chicken pieces to the bowl, ensuring they’re fully submerged in the buttermilk mixture. Cover and refrigerate for at least 2 hours, or overnight if possible. The longer the chicken marinates, the juicier and more flavorful it will be.
- Prepare the flour coating:
- In a shallow dish or large bowl, combine the flour, garlic powder, onion powder, paprika, salt, pepper, cayenne pepper, thyme, and baking powder. Mix well.
- Dredge the chicken:
- Once the chicken has marinated, remove it from the buttermilk, letting the excess drip off.
- Dredge each piece of chicken in the seasoned flour mixture, pressing lightly to ensure an even, thick coating. Shake off any excess flour.
- Fry the chicken:
- Heat vegetable oil in a deep fryer or large heavy-bottomed pot over medium-high heat to 350°F (175°C). You want enough oil to cover the chicken pieces halfway.
- Carefully lower the chicken into the hot oil, one or two pieces at a time (depending on the size of your pan). Be sure not to overcrowd the pan to maintain the oil temperature.
- Fry the chicken for about 12-15 minutes, turning occasionally, until the coating is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
- Remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
- Serve:
- Let the fried chicken rest for a few minutes to maintain its crispiness before serving.
Tips for Extra Crispy Chicken:
- Double dredging: For an extra crispy crust, you can dip the chicken in the flour mixture twice—once after the buttermilk soak and again after the first coating. This adds an additional layer of crunch.
- For even more flavor: You can add a pinch of MSG to the flour mixture for that extra umami flavor, similar to the seasoning used in restaurant-style fried chicken.
- Frying temp: Make sure your oil is at the right temperature (around 350°F). If the oil is too cool, the chicken will absorb too much oil and become soggy. Too hot, and the outside will burn before the inside is cooked through.
Side Dish Suggestions:
- Biscuits or cornbread are perfect sides to go with this chicken for a true Southern experience.
- Add some fried okra, mashed potatoes, or coleslaw for a full meal.
This homemade fried chicken recipe is crispy, juicy, and packed with flavor, much like Church’s Texas Chicken. Enjoy!