Church's Fried Chicken Recipe
If you've ever savored the crispy, flavorful delight of Church’s Fried Chicken Recipe, you know it's a treat that's hard to forget.
Equipment
- Large mixing bowl
- Whisk
- Meat thermometer
- Deep fryer or large heavy-bottomed pot
- Tongs
- Paper towels
- Kitchen thermometer
Ingredients
- 4 chicken legs and 4 chicken thighs skin on
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon salt
- Vegetable oil for frying
Instructions
- Marinate the Chicken: In a large bowl, whisk together buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- Prepare the Coating: In another large bowl, mix the flour, garlic powder, onion powder, smoked paprika, cayenne, white pepper, and salt.
- Dredge the Chicken: Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture until well coated. Shake off excess flour.
- Fry the Chicken: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches, turning occasionally, until golden brown and an internal temperature of 165°F (74°C) is reached, about 15 to 18 minutes. Drain on paper towels.
- Serve: Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Notes
- Ensure the oil is at the correct temperature before adding your chicken to prevent oil absorption and ensure crispiness.
- Do not overcrowd the frying pot; it lowers the oil temperature, resulting in soggy chicken.
- Allow the chicken to marinate overnight for the best flavor and tenderness.
- Use a meat thermometer to check doneness without cutting into the meat, keeping it juicy and flavorful.
- Let the cooked chicken rest for a few minutes after frying to let the juices settle, enhancing the flavor.