There’s nothing quite like the crispy, golden-brown crunch of Church’s Fried Chicken. Known for its perfectly seasoned, extra-crispy coating and juicy, tender meat, this fast-food favorite has a unique flavor that keeps people coming back for more. But what if you could make it at home?
With the right ingredients and techniques, you can recreate Church’s Fried Chicken in your own kitchen—without waiting in line or spending extra money. This easy copycat recipe will show you how to marinate, coat, and fry your chicken just like the original. You’ll get that signature crunch, flavorful seasoning, and juicy inside, all made from scratch.
In this guide, we’ll break down what makes Church’s Fried Chicken special, the key ingredients you need, and the step-by-step process to get it just right. Plus, we’ll share expert tips to ensure your homemade fried chicken is crispy, flavorful, and never greasy. Ready to fry up some deliciousness? Let’s get started!
Church’s Fried Chicken Copycat Recipe
Ingredients
For the Buttermilk Marinade:
- 4 bone-in, skin-on chicken pieces (breast, thighs, or drumsticks)
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for spice)
- 1 teaspoon garlic powder
For the Seasoned Flour Coating:
- 2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon baking powder (for a light, crispy texture)
For Frying:
- 4 cups peanut oil (or vegetable oil)
Instructions
Step 1: Marinate the Chicken for Maximum Flavor
- In a large bowl, mix buttermilk, salt, black pepper, paprika, cayenne, and garlic powder.
- Add the chicken pieces and ensure they are fully submerged.
- Cover and refrigerate for at least 4 hours (overnight is best for deep flavor and tenderness).
Step 2: Prepare the Seasoned Flour Coating
- In a separate large bowl, combine flour, cornstarch, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, and baking powder.
- Mix well to distribute the seasonings evenly.
Step 3: Coat the Chicken for a Perfect Crunch
- Remove the chicken from the buttermilk marinade, letting excess liquid drip off.
- Dredge each piece in the seasoned flour mixture, pressing the flour onto the chicken to create a thick, crunchy coating.
- Let the coated chicken rest on a wire rack for 10 minutes—this helps the coating stick better when frying.
Step 4: Fry the Chicken Until Crispy and Golden
- Heat peanut or vegetable oil in a deep fryer or large skillet to 350°F (175°C).
- Fry chicken in batches, making sure not to overcrowd the pan. Cook for 12-15 minutes, flipping occasionally, until the internal temperature reaches 165°F (75°C).
- Transfer fried chicken to a wire rack to drain excess oil while keeping it crispy.
Keep Reading for More Pro Tips!
Now that you know how to make Church’s Fried Chicken at home, don’t stop here! Keep reading to discover pro tips for extra crispy coating, the best way to store leftovers, and how to reheat without losing crunch. You won’t want to miss these expert tricks!
🔗 Looking for the perfect side dish? Check out this homemade coleslaw recipe to complete your meal!
🔗 Looking for a light and fruity finish? This Classic Orange Sherbet Recipe is easy to make and bursting with fresh orange flavor!
What Makes Church’s Fried Chicken So Special?
The Signature Crispy and Crunchy Texture
The crispy, golden-brown crust is what makes Church’s Fried Chicken stand out. Every bite delivers a perfect crunch, followed by juicy, flavorful meat. Achieving this signature texture requires the right ingredients, coating method, and frying technique.
1. The Secret to a Crispy Coating
A great crust starts with the perfect flour blend. Church’s uses a seasoned flour mixture combined with cornstarch. Cornstarch lightens the batter and helps create extra crispiness. Adding baking powder introduces tiny air pockets, making the crust light yet crunchy.
Marinating the chicken in buttermilk is another key step. Buttermilk tenderizes the meat while allowing the coating to stick better. The result? A thicker, more even crust that won’t fall off during frying. After dredging, letting the chicken rest for 10 minutes ensures the coating adheres properly.
2. Double-Dipping for Maximum Crunch
For extra crispiness, use the double-dip method. First, coat the chicken in the seasoned flour. Then, dip it back into the buttermilk before dredging it a second time. This layers the crust, making it thicker and crunchier after frying.
Additionally, pressing the flour mixture into the chicken helps form textured ridges. These small, craggy edges trap heat and become extra crispy. Without this step, the crust may turn out thin and uneven.
3. The Perfect Frying Technique
Frying at the right temperature makes all the difference. The oil should be at 350°F (175°C). If it’s too low, the chicken absorbs oil and turns greasy. If it’s too high, the outside burns before the inside cooks.
Fry in small batches to maintain the right oil temperature. Overcrowding lowers the heat, causing soggy, uneven crusts. Once golden brown, drain the chicken on a wire rack instead of paper towels. This prevents steam buildup, keeping the crust crispy.
By following these steps, you’ll get perfectly crispy, crunchy fried chicken every time. Want more tips? Keep reading for the best frying oils and storage tricks!
Unique Seasoning Blend and Buttermilk Marinade
The bold, well-balanced seasoning blend and rich buttermilk marinade give Church’s Fried Chicken its unforgettable flavor. The seasoning ensures every bite is packed with savory, slightly spicy, and smoky notes, while the buttermilk marinade makes the chicken tender and juicy. When combined, these two elements create the perfect balance of crunch and flavor.
1. The Secret Behind Church’s Fried Chicken Seasoning Blend
Church’s uses a unique combination of spices to create its signature flavor. This blend enhances both the crust and the meat, ensuring deep flavor in every bite. The key spices include:
- Paprika – Adds a mild smokiness and enhances color.
- Garlic Powder & Onion Powder – Provide a deep, savory taste.
- Black Pepper & White Pepper – Offer subtle heat and earthy warmth.
- Cayenne Pepper – Brings a slight kick of spice.
- Salt – Intensifies all flavors while keeping the chicken juicy.
- Oregano or Thyme – Adds an aromatic touch to balance the seasoning.
This seasoning blend is added to both the flour coating and the buttermilk marinade, ensuring maximum flavor inside and out. For the best results, mix the spices thoroughly and let the flavors develop before coating the chicken.
2. Why Buttermilk Marinade is Essential
Marinating chicken in buttermilk tenderizes the meat and enhances moisture retention. The natural acids in buttermilk break down the proteins, making the chicken softer and juicier. Here’s why it works:
- Tenderizes the meat – Prevents toughness and dryness.
- Enhances flavor absorption – Allows seasoning to penetrate deep.
- Helps the coating stick better – Creates a crispy, well-adhered crust.
For the best results, let the chicken marinate for at least 4 hours (overnight is even better). This step ensures the chicken stays juicy on the inside while crisping up perfectly on the outside.
By combining a bold seasoning blend and a rich buttermilk marinade, you’ll recreate the iconic taste of Church’s Fried Chicken at home. Want to learn the best frying techniques? Keep reading for expert tips!
Difference Between Church’s, KFC, and Popeyes
When it comes to fast-food fried chicken, three names stand out: Church’s, KFC, and Popeyes. Each chain has its own unique style, seasoning, and texture, making them favorites among different fried chicken lovers. While all three offer crispy, golden fried chicken, they differ in flavor, crust texture, and overall experience.
1. Church’s Fried Chicken: Crispy, Juicy, and Heavily Seasoned
Church’s Fried Chicken is known for its extra crispy, thick coating and bold, Southern-inspired seasoning. The flour coating is heavily seasoned, and the chicken is double-dipped for a thicker, crunchier crust. Compared to KFC, Church’s chicken has more visible texture, with crispy ridges and deep crunch.
Another key difference is the juicy interior. Church’s marinates its chicken in buttermilk, ensuring every bite is moist and flavorful. The flavor leans slightly spicy and smoky, thanks to paprika, cayenne, and black pepper in the seasoning mix.
Church’s also offers larger chicken pieces than KFC and Popeyes, making it a favorite for those who prefer big, meaty portions.
2. KFC: Light, Flaky, and Classic
KFC’s chicken has a lighter, flakier crust due to its pressure-frying method. Unlike Church’s or Popeyes, KFC does not double-dip its chicken in flour, resulting in a thinner but crispy outer layer.
The biggest difference is KFC’s “11 herbs and spices” blend, which creates a savory, slightly peppery taste with hints of garlic and onion powder. The seasoning is more subtle than Church’s or Popeyes, making it a go-to for those who prefer classic fried chicken without too much spice.
KFC also focuses on a softer, less crunchy texture, which contrasts with the heavier crust of Church’s or Popeyes.
3. Popeyes: Bold, Spicy, and Buttery
Popeyes has the most flavorful and spiciest fried chicken among the three. The coating is thicker than KFC’s but slightly less crunchy than Church’s, giving it a crispy yet flaky texture.
The seasoning at Popeyes is bolder and spicier, featuring cayenne, white pepper, and Cajun-inspired spices. Their chicken is also marinated for 12+ hours, resulting in a deep, well-seasoned flavor inside and out.
Another unique feature is Popeyes’ buttery finish. Their chicken often has a slightly richer taste, thanks to the buttery-flavored coating. This makes it stand out from Church’s, which leans more crunchy and peppery, and KFC, which is milder and flakier.
4. Which One is the Best?
It all comes down to personal preference:
- Church’s Fried Chicken – Extra crispy, heavily seasoned, and juicy inside. Best for those who love thick, crunchy chicken.
- KFC – Lighter, classic, and mildly seasoned. Ideal for those who prefer a soft, flaky texture.
- Popeyes – Spicy, flavorful, and buttery. Great for those who enjoy bold, Cajun-inspired flavors.
No matter which one you prefer, each brand offers its own delicious take on fried chicken. Want to try making Church’s-style chicken at home? Keep reading for the best step-by-step copycat recipe!
Ingredients You Need for Church’s Fried Chicken
Chicken Parts Selection (Breast, Thighs, Drumsticks)
Choosing the right chicken parts is crucial for making Church’s Fried Chicken at home. While the recipe works for all cuts, each part has different textures, flavors, and cooking times. Whether you prefer lean breast meat, juicy thighs, or crispy drumsticks, understanding how each cut affects the final result helps you make the best choice.
1. Chicken Breast: Lean and Tender
Chicken breast is the leanest option, making it great for those who want high protein with less fat. However, because it has low fat content, it can dry out quickly if not cooked properly.
- Best for: Those who prefer white meat with a milder flavor.
- Texture: Soft and tender but can become dry if overcooked.
- Frying Tips: Marinate in buttermilk longer (at least 6 hours) to keep it moist. Fry at a slightly lower temperature (325°F) to prevent the outside from burning before the inside is fully cooked.
While chicken breast isn’t the most traditional cut for Church’s Fried Chicken, it’s perfect for healthier fried chicken options with a crispy crust and tender inside.
2. Chicken Thighs: Juicy and Flavorful
Chicken thighs are fattier and more flavorful than breast meat. The extra fat makes them juicier and more forgiving when frying. Even if you slightly overcook them, they remain tender and moist.
- Best for: Those who love rich, juicy dark meat with deep flavor.
- Texture: Soft, moist, and slightly more chewy than breast meat.
- Frying Tips: Thighs take a little longer to cook than breast meat. Fry at 350°F for about 14-16 minutes, turning occasionally.
Many fried chicken lovers prefer thighs because they offer the best balance of crunch, juiciness, and deep flavor.
3. Chicken Drumsticks: Crispy and Fun to Eat
Drumsticks are a classic choice for fried chicken. They have more bone than meat, but they absorb seasonings well and deliver a crispy, flavorful bite.
- Best for: Those who love hand-held, crispy fried chicken.
- Texture: Slightly chewy but very juicy inside.
- Frying Tips: Fry at 350°F for 12-14 minutes. Be sure to turn them frequently for even cooking.
Drumsticks are a great choice for serving a crowd, as they are affordable, flavorful, and fun to eat.
4. Which Cut is Best for Church’s Fried Chicken?
For the most authentic Church’s experience, use a mix of thighs and drumsticks. They deliver the best crunch, juiciness, and flavor. However, if you prefer leaner fried chicken, breast meat works well—just be sure to adjust the cooking time to prevent drying out.
Want to learn how to coat and fry your chicken for extra crispy perfection? Keep reading for the best step-by-step method!
Seasoning Mix (Paprika, Garlic Powder, Onion Powder, Cayenne, etc.)
The seasoning mix is what gives Church’s Fried Chicken its bold, savory, and slightly spicy flavor. Without the right blend of spices, the chicken would taste bland and lack depth. Each ingredient in the seasoning mix plays a key role in enhancing the flavor, color, and heat level. Understanding how these spices work together will help you recreate the perfect homemade version.
1. Paprika: Color and Mild Smokiness
Paprika is one of the main ingredients in Church’s seasoning mix. It enhances the golden-brown color of the fried chicken while adding a mild, smoky flavor. There are three common types of paprika:
- Regular (sweet) paprika – Mild, slightly sweet, and enhances color.
- Smoked paprika – Adds a deeper, smoky undertone.
- Hot paprika – Has more heat and spiciness.
For the best balance, use regular or smoked paprika in the seasoning mix.
2. Garlic Powder & Onion Powder: Rich, Savory Depth
Garlic powder and onion powder enhance the umami flavor of the fried chicken. They add a savory, slightly sweet taste that complements the crispy coating.
- Garlic powder brings a deep, roasted garlic flavor without overpowering.
- Onion powder adds a mild sweetness that balances the spice.
Both spices work together to create a well-rounded, savory taste in every bite.
3. Cayenne Pepper: Heat and Flavor Kick
Cayenne pepper adds a subtle heat to the seasoning mix. Church’s Fried Chicken has a mild spiciness, but if you prefer more heat, you can increase the amount of cayenne pepper.
- For mild heat: Use ½ teaspoon of cayenne.
- For medium heat: Use 1 teaspoon.
- For extra spicy: Use 1½ teaspoons or more.
Cayenne enhances the flavor without overpowering other spices. It balances the smokiness of paprika and the richness of garlic and onion powder.
4. Black Pepper & White Pepper: Bold and Earthy
Using both black and white pepper gives the chicken a more complex heat.
- Black pepper is bold and slightly spicy, adding depth to the seasoning.
- White pepper has a milder, earthy taste and blends well with other spices.
Together, they create a balanced level of spice and warmth.
5. Salt: The Essential Flavor Booster
Salt enhances all the flavors in the seasoning mix. Without enough salt, the coating can taste flat. Use kosher salt or sea salt for the best texture.
For even more depth, some recipes include a touch of MSG (monosodium glutamate) to intensify the umami flavor, but this is optional.
6. How to Use the Seasoning Mix
To get the most flavor into your fried chicken:
- Add seasoning to both the buttermilk marinade and the flour mixture. This ensures the chicken is flavorful inside and out.
- Coat the chicken evenly. Press the flour mixture onto the chicken to create textured, crispy ridges.
- Let the seasoned chicken rest before frying. This allows the coating to stick better and enhances the flavor.
By using the right balance of spices, you can recreate the bold, delicious taste of Church’s Fried Chicken at home. Want to know the best frying method for extra crunch? Keep reading!
Buttermilk Marinade for Tenderness and Extra Flavor
A buttermilk marinade is the secret to making Church’s Fried Chicken extra juicy, tender, and flavorful. This step is essential because it helps break down the chicken’s muscle fibers, making the meat softer and more succulent. Buttermilk also helps the seasonings penetrate deeper, ensuring every bite is packed with flavor.
1. Why Buttermilk Works for Tenderizing
Buttermilk is slightly acidic, which allows it to gently break down proteins in the chicken without making it mushy. Unlike harsh acids like vinegar or lemon juice, buttermilk tenderizes slowly, keeping the meat firm yet juicy.
- Softens the meat – The lactic acid in buttermilk weakens muscle fibers, making the chicken tender without being rubbery.
- Keeps the chicken moist – The thick consistency of buttermilk locks in moisture, preventing dryness during frying.
- Improves texture – The fat content in buttermilk coats the chicken, helping it develop a crispier crust when fried.
Marinating the chicken in buttermilk for at least 4 hours (or overnight) guarantees juicier, more flavorful fried chicken.
2. How Buttermilk Enhances Flavor
Besides tenderizing, buttermilk acts as a flavor carrier, helping the seasoning absorb into the chicken. Adding salt, black pepper, garlic powder, and cayenne to the marinade infuses the chicken with rich, savory notes.
- Salt enhances moisture retention – It draws in natural juices, making the chicken extra succulent.
- Spices penetrate deeper – Cayenne, paprika, and garlic powder blend with buttermilk, ensuring bold seasoning in every bite.
- Balances the heat – Buttermilk mellows the spiciness, creating a well-rounded flavor.
For best results, whisk the seasonings into the buttermilk and fully submerge the chicken. Letting it sit overnight maximizes tenderness and taste.
3. How Buttermilk Helps with the Crispy Coating
Another benefit of buttermilk is its ability to help the flour coating stick. The slightly thick texture creates a glue-like surface, ensuring the seasoned flour adheres properly to the chicken.
- Double-dipping in flour after buttermilk marinade creates a thicker, crunchier crust.
- Resting the coated chicken for 10 minutes before frying helps the breading stick better.
- Cold buttermilk helps create crispier texture when combined with hot oil.
By using a buttermilk marinade, you’ll achieve juicier, more flavorful, and extra crispy fried chicken—just like Church’s! Want to know the best frying tips? Keep reading!
Best Oil for Frying (Peanut Oil vs. Vegetable Oil)
Choosing the right oil for frying is essential for making Church’s Fried Chicken as crispy, golden, and flavorful as possible. The oil affects texture, taste, and how evenly the chicken cooks. Two of the best choices for frying are peanut oil and vegetable oil, but each has its own advantages.
1. Peanut Oil: The Best Choice for Crispiness and Flavor
Peanut oil is considered one of the best oils for frying fried chicken because it has a high smoke point (450°F / 232°C) and a neutral, slightly nutty flavor. This allows the chicken to cook at high temperatures without burning or becoming greasy.
- Higher smoke point – Can handle high heat without breaking down, resulting in a crispier crust.
- Clean frying – Produces less residue, meaning the oil lasts longer and doesn’t leave burnt bits on the chicken.
- Enhances flavor – Adds a subtle nutty undertone that complements the seasoning.
- Less oil absorption – Prevents the chicken from becoming greasy or soggy.
The only downside of peanut oil is that it’s more expensive than vegetable oil and may not be suitable for those with nut allergies. However, if you want extra crispy, restaurant-quality fried chicken, peanut oil is the best option.
2. Vegetable Oil: A Budget-Friendly Alternative
Vegetable oil is a more affordable and widely available option for frying. It usually consists of a blend of soybean, canola, and corn oils, all of which have neutral flavors and decent smoke points (400-450°F / 204-232°C).
- More affordable – Costs less than peanut oil and is easy to find in any grocery store.
- Neutral flavor – Doesn’t overpower the seasoning, allowing the chicken’s natural taste to shine.
- Good smoke point – Works well for deep frying at temperatures between 350-375°F (175-190°C).
However, some vegetable oil blends break down faster when frying multiple batches, which can lead to a slightly greasier texture. It’s important to strain the oil after each use and monitor for burnt bits that can affect flavor.
3. Which Oil is the Best for Church’s-Style Fried Chicken?
If you want extra crispy, golden-brown chicken with a rich taste, peanut oil is the best choice. But if you need a cheaper, neutral alternative, vegetable oil works well, especially when frying in smaller batches.
For the best results, always heat the oil to 350-375°F (175-190°C) before frying. Using the right oil ensures a crunchy, non-greasy crust—just like Church’s! Want to know how to fry chicken perfectly? Keep reading for pro tips!
Step-by-Step Guide to Making Church’s Fried Chicken
Step 1: Marinating the Chicken for Maximum Juiciness
Marinating the chicken is one of the most important steps in recreating Church’s Fried Chicken at home. Without proper marination, the chicken may turn out dry and bland, which ruins the overall experience. To ensure maximum juiciness, you need to use buttermilk, the right seasonings, and enough marinating time.
1. Why Buttermilk is the Best Marinade
Many fried chicken recipes use a simple saltwater brine. However, buttermilk is far superior because it adds both flavor and tenderness. The natural acidity in buttermilk gently breaks down proteins, making the meat softer and more moist.
Moreover, buttermilk helps the seasoning penetrate deeper, ensuring every bite is packed with flavor. Unlike stronger acids like vinegar or lemon juice, buttermilk works slowly and evenly, so the chicken stays firm but tender. For this reason, it’s best to marinate for at least 4 hours, but overnight marination delivers even better results.
2. How to Properly Marinate the Chicken
To get the most out of the marinade, follow these steps:
- Mix buttermilk with seasonings – Combine paprika, garlic powder, salt, black pepper, and cayenne pepper to infuse extra flavor.
- Fully submerge the chicken – Each piece should be completely covered in the mixture.
- Refrigerate for at least 4 hours – This allows the buttermilk to work its magic.
- Stir occasionally – If marinating overnight, give it a stir to evenly coat the chicken.
After marinating, do not rinse the chicken—the buttermilk acts as a natural glue for the seasoned flour coating. Now that your chicken is prepped, let’s move on to the perfect breading technique to create extra crispy fried chicken!
Step 2: Preparing the Seasoned Flour Coating
The seasoned flour coating is what gives Church’s Fried Chicken its crispy, flavorful crust. Without the right blend of flour, spices, and technique, the chicken won’t have that perfect crunch. This step is crucial because it ensures a well-seasoned, textured coating that sticks properly to the chicken.
1. The Secret to a Perfect Seasoned Flour Mix
A basic flour mixture isn’t enough to replicate Church’s signature crispy crust. Instead, you need a balanced blend of flour, cornstarch, and spices. Each ingredient plays an important role:
- All-purpose flour – Forms the base of the coating and provides structure.
- Cornstarch – Creates a lighter, crispier texture by preventing the crust from becoming too dense.
- Baking powder – Adds airiness, making the coating extra crunchy.
- Paprika – Enhances color while adding mild smokiness.
- Garlic & onion powder – Infuse rich, savory flavor into every bite.
- Cayenne pepper & black pepper – Give the chicken a slight kick of heat.
- Salt – Enhances all the flavors while ensuring the chicken is well-seasoned.
Once combined, the seasoned flour should be well-mixed so that every piece of chicken gets an even coating of spices.
2. How to Properly Coat the Chicken for Maximum Crispiness
Getting the coating right is just as important as the flour mixture itself. Follow these steps to ensure the perfect crunch:
- Dredge the marinated chicken in the flour mix – Press it firmly to create texture.
- Dip the chicken back into buttermilk – This step helps the flour stick better.
- Coat the chicken a second time in flour – This builds a thicker, crunchier crust.
- Let the chicken rest for 10 minutes – This allows the coating to set before frying.
Now that your chicken is fully coated and ready, it’s time to move on to frying it to golden perfection! Keep reading for the best frying techniques!
Step 3: Proper Frying Technique for Golden, Crispy Chicken
Now that your chicken is well-seasoned and coated, it’s time to fry it to crispy perfection. Frying may seem simple, but using the right oil, temperature, and method makes all the difference. Without proper technique, your chicken can turn out greasy, undercooked, or too dark on the outside. To achieve that golden, crunchy crust, follow these steps carefully.
1. Choosing the Right Oil and Temperature
First, selecting the right frying oil is essential. Peanut oil is the best choice because it has a high smoke point and adds a subtle depth of flavor. However, vegetable oil is also a great alternative.
Next, make sure the oil is heated to the correct temperature before frying. If the oil is too cold, the chicken will absorb excess grease, resulting in a soggy crust. If it’s too hot, the coating will burn before the inside cooks through. The ideal frying temperature is 350-375°F (175-190°C). To maintain this temperature:
- Use a deep-fry thermometer to monitor the heat.
- Avoid overcrowding the pan, which lowers the oil temperature.
- Let the oil reheat between batches to ensure consistent frying.
With the oil ready, it’s time to start frying!
2. Frying the Chicken to Crispy Perfection
Once the oil reaches the right temperature, gently place the chicken in the pan. Be careful not to drop it too quickly, as this may cause splattering. For the best results:
- Fry in small batches – This keeps the oil temperature stable and ensures even cooking.
- Turn the chicken occasionally – This prevents one side from overcooking while ensuring a perfectly golden crust.
- Cook for 12-15 minutes – Check the internal temperature, which should reach 165°F (75°C).
After frying, place the chicken on a wire rack instead of paper towels. This prevents steam buildup and helps keep the crust crispy.
Now that your chicken is golden, crunchy, and ready to serve, let’s move on to the final step—resting for maximum juiciness!
Step 4: Draining and Resting the Chicken for Extra Crunch
Once your Church’s Fried Chicken is golden-brown and crispy, the process isn’t over yet. Many people make the mistake of serving fried chicken immediately after frying, which can lead to greasiness and loss of crispiness. Properly draining and resting the chicken ensures that the crust stays crunchy while the meat stays juicy. This final step is essential to achieving restaurant-quality fried chicken.
1. Why Draining the Chicken Correctly Matters
After frying, excess oil can make the chicken too greasy if not drained properly. Some people place fried chicken directly on paper towels, but this is a mistake. While paper towels absorb oil, they also trap steam underneath the chicken, which softens the crispy crust. Instead, use a wire rack to drain the chicken the right way.
Here’s how to do it:
- Use a wire rack over a baking sheet – This allows air to circulate, preventing sogginess.
- Avoid stacking fried chicken – Overlapping pieces trap heat and moisture, making the coating soft.
- Let excess oil drip off for at least 5 minutes – This keeps the crust light and crunchy.
By using this method, the chicken stays crispy without being greasy, giving you that signature Church’s crunch.
2. Resting the Chicken to Lock in Juiciness
Resting the chicken is just as important as draining it. Cutting into the chicken too soon releases all the natural juices, leaving the meat dry instead of tender. To keep the inside moist and flavorful, follow these resting tips:
- Let the chicken rest for 5-10 minutes before serving.
- Place it on a wire rack, not on a plate, to avoid trapping steam.
- Do not cover with foil, as this can soften the crispy crust.
Resting also allows the coating to fully set, making it more stable when biting into it. Now that your chicken is crispy, juicy, and ready to eat, let’s move on to how to store and reheat it without losing crunch!
Pro Tips for the Best Homemade Church’s Fried Chicken
Perfect Frying Temperature to Avoid Greasy or Dry Chicken
Frying chicken at the right temperature is essential for achieving the crispy, golden crust that makes Church’s Fried Chicken so delicious. If the oil is too cold, the chicken will absorb too much grease, making it heavy and soggy. On the other hand, if the oil is too hot, the outside will cook too quickly, leaving the inside undercooked and dry. By maintaining the perfect frying temperature, you can ensure a crispy, juicy, and evenly cooked result every time.
1. Why the Right Temperature is Crucial
When frying chicken, oil temperature affects both texture and flavor. If the temperature is too low, the coating won’t crisp up properly, and the chicken will become greasy and unappetizing. If the oil gets too hot, the crust will turn dark brown too quickly, while the inside remains raw or dry. To avoid these issues, you should:
- Keep the oil between 350°F and 375°F (175°C to 190°C).
- Use a deep-fry thermometer to monitor temperature.
- Allow the oil to reheat between batches to maintain consistent frying conditions.
By keeping the oil at the optimal temperature, you’ll get crispy, golden fried chicken without the excess grease.
2. How to Maintain the Perfect Temperature
Maintaining a steady oil temperature is just as important as reaching the right heat. Here’s how to do it:
- Preheat the oil properly before adding the chicken. This ensures that the coating starts crisping immediately.
- Do not overcrowd the fryer or pan. Too many pieces at once lower the temperature, making the chicken absorb more oil.
- Adjust the heat as needed. If the temperature drops below 350°F (175°C), slightly increase the heat. If it rises above 375°F (190°C), lower the heat to prevent burning.
By following these steps, your chicken will turn out crispy, golden, and perfectly cooked inside and out. Now that you have mastered frying temperatures, keep reading for pro tips on how to store and reheat fried chicken without losing its crunch!
Double-Dipping Technique for Extra Crispy Coating
If you want Church’s Fried Chicken-style crispiness, the double-dipping technique is the secret weapon. This method creates a thicker, crunchier crust by coating the chicken twice in flour and buttermilk, which helps build layers of texture. Instead of a thin, uneven crust, double-dipping adds structure, making every bite extra crispy. By following this technique, you’ll get a perfect crunch that stays crispy even after resting.
1. Why Double-Dipping Works for Maximum Crunch
Many people dip their chicken once in flour and fry it immediately, but that often results in a thin, fragile crust that doesn’t hold up well. Double-dipping, however, creates a textured, crispy shell that locks in moisture and flavor. Here’s why it works so well:
- Creates more surface area for crispiness – The extra layer traps tiny air pockets, making the crust crunchier.
- Helps the coating stick better – A second dip in buttermilk binds the flour to the chicken, preventing the breading from falling off during frying.
- Gives the chicken a signature textured crust – Those little crispy bits you see on Church’s Fried Chicken? That’s from double-dipping and pressing the flour onto the chicken.
Using this technique ensures your fried chicken stays crispy longer and has that golden-brown, craggy coating we all love.
2. How to Properly Double-Dip Chicken for Extra Crispiness
To get the best results, follow these steps:
- Dredge the marinated chicken in seasoned flour – Press firmly so the flour sticks.
- Dip the chicken back into the buttermilk marinade – This step helps the second flour coating cling better.
- Coat the chicken in flour again – Press the flour mixture onto the chicken, ensuring an uneven, textured crust for extra crunch.
- Let the chicken rest for 10 minutes before frying – This allows the breading to stick firmly, preventing it from falling off in the oil.
By using the double-dipping technique, you’ll achieve a thicker, crispier crust that stays crunchy for longer. Now that your chicken is perfectly coated, keep reading to learn the best frying methods to get that deep golden-brown finish!
How to Prevent the Batter from Falling Off
There’s nothing more frustrating than frying Church’s Fried Chicken-style crispy chicken only to have the batter slide off or break apart in the oil. A perfect fried chicken should have a thick, crunchy coating that stays firmly attached to the meat. If the batter falls off, the result is patchy, uneven fried chicken with a greasy texture. To prevent this, you need to follow the right preparation, coating, and frying techniques.
1. Preparing the Chicken Properly for Better Batter Adhesion
The way you prep your chicken before coating it makes a huge difference. If the chicken is too wet or too dry, the batter won’t stick properly. To ensure success:
- Pat the chicken dry before marinating – Excess moisture prevents the coating from sticking evenly.
- Use a buttermilk marinade – This helps the flour adhere while also tenderizing the chicken.
- Let the chicken sit in buttermilk for at least 4 hours – The longer it soaks, the better the batter sticks.
Skipping these steps often leads to flour that won’t stick or a crust that falls apart while frying.
2. Coating the Chicken the Right Way
Even if your seasoning is perfect, the wrong breading technique can cause the batter to fall off. Follow these key steps to create a solid, crispy crust:
- Dredge the chicken in seasoned flour first – Press the flour onto the chicken to help it stick.
- Dip it back into the buttermilk – This helps the second flour coating bond better.
- Coat in flour again, pressing firmly – Double-dipping ensures a thick, crunchy crust that won’t slide off.
- Shake off excess flour – Too much loose flour can create flaky spots that fall apart in the oil.
By following this layering technique, you create a stronger bond between the chicken and the coating, preventing it from coming loose.
3. Frying Techniques to Keep the Coating Intact
Even if the breading is perfect, improper frying can cause the batter to separate from the chicken. To keep the coating secure:
- Let the coated chicken rest for 10-15 minutes before frying – This allows the batter to set and stick better.
- Use the right frying temperature – If the oil is too cold, the coating absorbs too much grease and falls off. If it’s too hot, the crust burns before it properly adheres. Keep the oil at 350-375°F (175-190°C).
- Avoid touching the chicken too soon – Let it fry for at least 3-4 minutes per side before flipping. Moving it too early disrupts the crust and causes breakage.
- Drain on a wire rack, not paper towels – This prevents steam from loosening the coating.
By using these techniques, your fried chicken will have a thick, crispy crust that stays firmly in place. Now that you know how to keep the batter from falling off, keep reading for pro tips on storing and reheating without losing crunch!
Resting Time Before Serving for Ultimate Flavor
After frying your Church’s Fried Chicken-style crispy chicken, it may be tempting to dig in right away. However, allowing the chicken to rest before serving is a crucial step that significantly enhances flavor, juiciness, and texture. Many people overlook this final step, but resting ensures that the meat remains moist and flavorful while the crust stays crispy.
1. Why Resting Fried Chicken Matters
When chicken comes straight out of the fryer, the heat causes the juices inside to be highly concentrated in the center. Cutting into it too soon allows those juices to escape onto the plate, leaving the chicken dry instead of tender. By resting the chicken for at least 5 to 10 minutes, you allow the juices to redistribute evenly throughout the meat. This makes every bite juicier, more flavorful, and well-balanced.
Additionally, resting the chicken helps the crust fully set, preventing it from becoming soft or falling apart. When fried food cools too quickly, steam trapped inside can weaken the crispy coating. Proper resting prevents this from happening.
2. Best Practices for Resting Fried Chicken
To maintain optimal texture and flavor, follow these resting techniques:
- Use a wire rack instead of a plate – Placing fried chicken directly on a plate or paper towels traps steam, making the crust soggy. A wire rack allows air to circulate and keeps the bottom crispy.
- Avoid covering with foil – While foil helps retain heat, it also traps moisture, softening the crust. Instead, let the chicken rest uncovered.
- Rest for 5-10 minutes – This short resting time is enough to allow juices to settle without cooling the chicken too much.
Once rested, your chicken will have a crispier crust, juicier meat, and deeper flavor. Now that you’ve perfected the resting process, keep reading to learn how to store and reheat fried chicken without losing its crunch!
How to Store and Reheat Church’s Fried Chicken Without Losing Crispiness
Best Ways to Store Leftovers (Fridge vs. Freezer)
Storing leftover Church’s Fried Chicken properly is essential to maintain its crispy crust and juicy interior. If not stored correctly, the chicken can become soggy, dry, or lose its signature crunch. Whether you plan to eat it within a few days or save it for later, using the right storage method ensures the best texture and flavor when reheated.
1. Storing Fried Chicken in the Fridge for Short-Term Freshness
If you plan to eat the leftovers within 3-4 days, storing them in the refrigerator is the best option. However, fried chicken needs to be stored correctly to prevent it from becoming soggy or rubbery. Follow these steps for the best results:
- Let the chicken cool completely before storing. If you put hot chicken in the fridge, condensation forms, making the crust soggy.
- Use an airtight container lined with paper towels. The paper towel absorbs excess moisture, keeping the coating crisp.
- Store in a single layer. Avoid stacking pieces, as this traps moisture and softens the crust.
- Keep the fridge temperature at or below 40°F (4°C) to prevent bacterial growth.
Properly stored fried chicken stays fresh and safe to eat for up to 4 days. If you won’t eat it within that time, freezing is a better option.
2. Freezing Fried Chicken for Long-Term Storage
For long-term storage, freezing is the best way to preserve fried chicken’s flavor and texture for up to 3 months. However, improper freezing can lead to freezer burn or a soggy crust when reheated. To avoid this, follow these steps:
- Cool the chicken completely before freezing. This prevents ice crystals from forming inside the crust.
- Wrap each piece individually in plastic wrap or aluminum foil. This protects the chicken from freezer burn.
- Place wrapped chicken in an airtight, freezer-safe container or resealable bag. Removing excess air helps maintain freshness.
- Label with the date so you know when to use it (best within 3 months).
By following these storage methods, your fried chicken will remain crispy, flavorful, and ready to enjoy whenever you crave it. Next, let’s go over the best ways to reheat fried chicken while keeping it crunchy!
How to Reheat in the Oven Without Drying Out
Reheating Church’s Fried Chicken properly is crucial to maintaining its crispy crust and juicy interior. The oven is the best method because it evenly reheats the chicken without making it soggy or greasy. However, if done incorrectly, the chicken can dry out or lose its signature crunch. By following the right steps, you can enjoy leftover fried chicken that tastes just as good as freshly made.
1. Why the Oven is the Best Reheating Method
While some people use the microwave or air fryer, the oven provides the best balance between crispiness and moisture retention. Unlike a microwave, which makes fried chicken rubbery, the oven slowly heats the chicken through while keeping the crust crispy. Here’s why the oven works best:
- Even heat distribution prevents cold spots.
- Keeps the crust crispy without making it greasy.
- Prevents overcooking by reheating slowly.
- Retains juiciness by not drying out the inside.
Now, let’s go over the best way to reheat fried chicken in the oven.
2. Step-by-Step Guide to Reheating Fried Chicken in the Oven
To reheat fried chicken while maintaining its crunchy exterior and tender inside, follow these steps:
- Preheat the oven to 375°F (190°C). A high temperature reheats the chicken quickly without overcooking it.
- Let the chicken come to room temperature for 15 minutes. This prevents the inside from staying cold while the outside crisps up too fast.
- Place a wire rack over a baking sheet. The wire rack allows heat to circulate, keeping the crust crisp.
- Reheat for 15-20 minutes. Check the internal temperature; it should reach 165°F (75°C).
- Let it rest for 2-3 minutes before serving. This keeps the juices inside.
By using the oven method, your reheated fried chicken will be crispy, hot, and just as delicious as when freshly made. Want to learn how to reheat in an air fryer for a quicker option? Keep reading!
Can You Use an Air Fryer to Restore Crispiness?
Yes! An air fryer is one of the best ways to reheat Church’s Fried Chicken while restoring its crispy texture. Unlike a microwave, which makes fried chicken soggy, or an oven, which takes longer, the air fryer quickly reheats the chicken while keeping the crust crunchy. If you want your leftovers to taste as good as fresh, the air fryer is a great option.
1. Why an Air Fryer Works Best for Crispiness
An air fryer uses rapid hot air circulation, which mimics deep frying but without oil. This method revives the crunchy crust while heating the chicken evenly inside. Here’s why the air fryer is a great reheating choice:
- Quick cooking time – The air fryer reheats chicken in half the time of an oven.
- Restores crispiness – Hot air crisps up the coating without making it greasy.
- Prevents drying out – The inside stays moist and juicy.
- Less mess – No need to preheat an oven or use extra oil.
For best results, follow the proper air fryer reheating technique below.
2. How to Reheat Fried Chicken in an Air Fryer
To keep your fried chicken crispy and juicy, follow these steps:
- Let the chicken come to room temperature for 10-15 minutes before reheating. This prevents uneven heating.
- Preheat the air fryer to 375°F (190°C). This ensures the chicken crisps up properly.
- Arrange chicken in a single layer. Avoid overcrowding so the hot air can circulate evenly.
- Reheat for 4-6 minutes, flipping halfway through. Check that the internal temperature reaches 165°F (75°C).
- Let it rest for 2 minutes before serving. This keeps the juices inside.
By using an air fryer, you’ll get crispy, golden fried chicken in minutes, making it the best quick reheating method. Want to learn how to keep leftovers fresh for longer? Keep reading!
Avoiding the Microwave to Prevent Sogginess
Many people use the microwave to reheat food because it’s quick and convenient, but when it comes to fried chicken, it’s one of the worst methods. Microwaving fried chicken makes it soggy, rubbery, and unevenly heated, completely ruining the crispy, golden crust that makes Church’s Fried Chicken so delicious. Instead of reviving the crunch, the microwave steams the breading, turning it soft and mushy.
1. Why the Microwave Ruins Fried Chicken
Microwaves work by heating food from the inside out using water molecules. While this is great for some foods, it’s terrible for fried chicken because:
- Moisture gets trapped in the coating, making it soft instead of crispy.
- Uneven heating leads to a hot outside but cold inside.
- The crust separates from the meat, causing the batter to slide off.
- The texture becomes chewy or rubbery, making the chicken unpleasant to eat.
Even if you’re in a hurry, microwaving fried chicken is not worth it. It destroys the crunchy texture and dries out the inside, leaving you with greasy, limp chicken.
2. Best Alternatives to the Microwave
Instead of using the microwave, try one of these better reheating methods:
- Oven Method – Reheats chicken evenly while keeping the crust crispy.
- Air Fryer Method – Restores crunch quickly without using extra oil.
- Stovetop Method – Quickly revives fried chicken using a hot skillet.
If you absolutely must use a microwave, place a damp paper towel over the chicken and heat it in short 20-second intervals. However, the texture still won’t be the same as using an oven or air fryer.
By avoiding the microwave, you can preserve the crunch and juiciness of your fried chicken. Now that you know what not to do, let’s move on to the best meal prep ideas using leftover fried chicken!
Conclusion – Mastering Church’s Fried Chicken at Home
Making Church’s Fried Chicken at home is easier than you think when you follow the right techniques. From marinating in buttermilk for maximum juiciness to double-dipping for extra crispiness, every step plays a role in achieving that signature golden crunch. Using the best frying temperature, properly resting the chicken, and storing leftovers the right way all ensure that your homemade fried chicken stays crispy, flavorful, and just as good as the original.
Reheating leftovers properly is just as important. Instead of using the microwave, which makes the crust soggy, opt for the oven or air fryer to restore that perfect crunch. And if you want to meal prep with leftover fried chicken, there are plenty of creative ways to repurpose it into new, delicious meals.
Now that you have all the secrets to making Church’s Fried Chicken at home, it’s time to put them into action. Gather your ingredients, follow the steps, and enjoy crispy, juicy, homemade fried chicken any time you crave it. If you loved this recipe, share your thoughts in the comments and let us know how it turned out!