Homemade Crispy Church’s Chicken Made in Just 5 Easy Steps

This copycat recipe for Church's Chicken has all of the crispy, juicy deliciousness of the restaurants. Not to mention, it’s so, so quick and easy to make. Just 5 steps are all you have to follow to whip it up, and from start to finish, they should take you no more than 30 minutes to complete.

My Take on Church’s Chicken

I’ve always been a fan of Church’s Chicken, especially their golden, crispy fried chicken that’s packed with flavor. However, since there aren't any stores close to where I live, I only have the opportunity to eat it when I'm traveling.

So, since that's the case, I decided to try my hand at recreating their fried chicken from the comfort of my own home. And, I have to say, I'm pretty thrilled with how close the recipe came to the real deal!

The secret is in the seasoned flour mixture and the double coating, which gives it that perfect crunchy crust. Gah, it's sooooo good. There's savory seasoned meatiness in every bite.

Ingredients

Here’s what you’ll need to make this homemade crispy Church’s Chicken recipe:

• 1 ½ cup self-rising flour
• ½ cup cornstarch
• 3 teaspoon seasoning salt
• 2 teaspoon paprika
• ½ teaspoon baking soda
• ½ cup biscuit mix
• 1 envelope Italian seasoning
• 1 envelope onion soup mix
• 1 whole chicken, cut into pieces
• 2 eggs
• ¼ cup cold water
• Vegetable oil for frying

How to Make Church’s Chicken

As I've said a few times now, just 5 simple steps are standing between you and some yummy fried chicken. And it's a super streamlined process...so even if this is your first time making fried chicken, you'll have no problem putting this recipe together.

Step One: Prepare the Coating and Batter

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Then, in a large dish, whisk together the self-rising flour, cornstarch, seasoning salt, paprika, baking soda, biscuit mix, Italian seasoning, and onion soup mix to create the dry coating.

In a separate bowl, whisk together the eggs and cold water to make the wet batter.

Step Two: Heat the Oil

Pour vegetable oil into a deep frying pan until it’s about 2 inches deep.

Heat the oil over medium-high heat until it reaches around 350°F (180°C) or until a small drop of the batter sizzles when added to the oil.

Step Three: Coat and Fry the Chicken

Dip each piece of chicken into the egg mixture, then coat it in the dry flour mixture. Repeat this process one more time, dipping it back into the egg mixture and then again in the flour mixture.

Carefully place the coated chicken pieces into the hot oil, frying 2-3 pieces at a time for 2-3 minutes on each side, or until they are light golden and crispy.

Then, set the partially cooked chicken aside on a plate lined with paper towels to drain any excess oil.

Step Four: Bake the Chicken

Arrange the fried chicken pieces on the prepared baking sheet. Cover with aluminum foil and bake in the preheated oven for 40 minutes.

Then, remove the foil and bake for an additional 10-15 minutes to achieve a crispy, golden finish.

Step Five: Serve and Enjoy

Once fully cooked, remove the chicken from the oven and transfer it to a serving platter.

Serve immediately with your favorite sides, and enjoy the crispy, juicy flavors of this delicious homemade fried chicken!

Expert Tips for Perfect Church’s Chicken

1. Use a Double Coating: The key to achieving that extra crispy crust is to coat the chicken twice—first in the egg mixture, then in the seasoned flour mix, and repeat. This double coating creates a thicker, crunchier crust that locks in moisture, keeping the chicken juicy on the inside...so don't skip this step.
2. Let the Chicken Rest After Coating: After you’ve coated the chicken, let it rest on a plate for about 5-10 minutes before frying. This helps the coating adhere better and results in a crispier texture when fried.
3. Maintain Oil Temperature: Keeping the oil at the right temperature—around 350°F (180°C)—is crucial for frying the chicken properly. If the oil is too hot, the coating will burn before the chicken is cooked through; if it’s too cool, the chicken will absorb more oil and become greasy. I recommend using a meat thermometer to monitor the temperature, adjusting the heat as needed.
4. Fry in Small Batches: Avoid overcrowding the pan when frying the chicken. Frying in small batches allows each piece to cook evenly and prevents the oil temperature from dropping too much, which could result in soggy chicken. Give each piece enough space to fry properly and maintain its crispy coating.
5. Finish in the Oven for Tender Chicken: Partially frying the chicken before baking ensures it stays moist and tender while getting a crispy exterior. Covering it with foil while baking traps the moisture, while removing the foil at the end crisps up the skin for the perfect texture.
6. Season the Chicken Well: Don’t be shy with the seasoning. The combination of the Italian seasoning, onion soup mix, and seasoning salt gives the chicken its distinctive flavor. Make sure the chicken pieces are evenly coated with the dry mix to get that delicious, flavorful crust.
7. Rest the Chicken Before Serving: Let the chicken rest for a few minutes after baking before serving. This allows the juices to redistribute, making the chicken more flavorful and juicy.
8. Serve with Your Favorite Dipping Sauce: While the chicken is delicious on its own, it pairs wonderfully with dipping sauces like honey mustard, ranch, or hot sauce. Serve with a side of your favorite sauce to enhance the flavor even more!

How to Store and Reheat The Fried Chicken

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 4 days or in your freezer for up to a month.

As far as reheating the chicken goes, I recommend doing it in the oven at 350°F for around 5-10 minutes or until heated through to keep the chicken crispy. Air frying it for around 5 minutes at that temperature is also a good option for reheating it too.

FAQs About Church’s Chicken

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken breasts or thighs. Adjust the cooking time accordingly, as boneless pieces may cook faster than bone-in chicken.

What sides go well with this chicken?

This fried chicken pairs perfectly with classic sides like mashed potatoes, coleslaw, biscuits, or corn on the cob. It’s also great with a simple salad for a lighter meal.

My Final Thoughts

This Church’s Chicken recipe is a fantastic way to enjoy crispy, flavorful fried chicken at home.

It’s easy to make and always satisfies my cravings for a crunchy, juicy piece of fried chicken.

Anyway, I hope you love it as much as I/we do—don’t forget to leave a comment below if you give it a try!

More Delicious Chicken Recipes

If you’re looking for more tasty chicken recipes, check out these popular ones from the blog:

• Panko breaded chicken
• Qdoba chicken
• Chicken Philly cheesesteak
• Mississippi chicken
• Fried chicken
• Greek yogurt chicken salad