Are you craving that crispy, juicy fried chicken you love from Church's? Forget the drive-thru and the long lines! This recipe brings the irresistible flavor of Church's Chicken right to your kitchen. It’s easier than you think to make delicious, homemade fried chicken that rivals your favorite fast-food joint. This recipe is perfect for a family dinner, a casual get-together, or simply satisfying a serious craving for comfort food. Get ready to experience the joy of homemade cooking with this easy and delicious recipe!
Ingredients:
-
For the Chicken:
- 2.5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts – your preference!)
- 1 cup all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
-
For the Brine (optional, but highly recommended):
- 4 cups water
- 1/4 cup salt
- 2 tablespoons sugar
- 2 tablespoons black peppercorns
-
For Frying:
- 3 cups vegetable oil or peanut oil
Instructions:
Step 1: Brining the Chicken (Optional but Recommended)
Brining your chicken overnight dramatically improves its juiciness and flavor. In a large bowl or zip-top bag, combine the brine ingredients. Add the chicken pieces, ensuring they are fully submerged. Refrigerate for at least 4 hours, or preferably overnight.
Step 2: Preparing the Chicken
Remove the chicken from the brine (if used) and pat it completely dry with paper towels. This is crucial for achieving extra crispy skin.
Step 3: Making the Dry Rub
In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, pepper, cayenne pepper (if using), thyme, and oregano.
Step 4: Coating the Chicken
Dredge each chicken piece in the flour mixture, ensuring it's fully coated. Gently press the flour into the chicken to help it adhere.
Step 5: Frying the Chicken
Pour the oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil to 350°F (175°C) using a deep-fry thermometer. This is vital for even cooking and crispy results. Carefully place the chicken pieces in the hot oil, ensuring not to overcrowd the pot. Fry for about 12-15 minutes, turning occasionally, until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
Step 6: Draining and Serving
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Let it rest for a few minutes before serving. Serve hot with your favorite sides, like mashed potatoes, coleslaw, or biscuits.
Tips for Success:
- Don't overcrowd the pot when frying. This will lower the oil temperature and result in soggy chicken. Fry in batches if necessary.
- Use a thermometer to monitor the oil temperature. Maintaining consistent heat is essential for even cooking.
- Patting the chicken dry is key to achieving extra crispy skin.
- Let the chicken rest after frying to allow the juices to redistribute, resulting in a more tender and flavorful chicken.
Variations:
- Spice it up: Add more cayenne pepper or a pinch of chili powder to the flour mixture for extra heat.
- Herby twist: Experiment with different herbs and spices, such as rosemary, sage, or smoked paprika.
- Spicy Honey Glaze: Brush a honey-mustard-Sriracha glaze on the chicken during the last few minutes of frying for extra flavor.
Nutritional Information (per serving, approximate):
This will vary based on the size of the chicken pieces and the amount of oil absorbed. For a general estimate, one serving could contain approximately 350-450 calories, 20-25g of fat, and 30-40g of protein. Use a nutrition calculator for a more precise analysis based on your specific ingredients and portion size.
This recipe offers a delicious and satisfying way to enjoy a homemade version of your favorite fast food. It’s a perfect example of how quick dinner ideas can be both tasty and easy to make at home. Enjoy!