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Church’s Fried Chicken Recipe

Church’s Fried Chicken Recipe

Do you love crispy food? This Church’s Fried Chicken Recipe is for you. It is a famous fast-food classic. Many people love the golden chicken crunch. Now you can make it at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Equipment

  • Large Deep Pot
  • Meat Thermometer
  • Wire Cooling Rack
  • Large Mixing Bowls
  • Kitchen Tongs
  • Paper Towels

Ingredients
  

  • CHICKEN PIECES 3 lbs
  • SELF-RISING FLOUR 2 cups
  • CORNSTARCH 0.5 cup
  • YELLOW CORNMEAL 2 tbsp
  • EGG 1 large
  • WHOLE MILK 1 cup
  • HONEY 1 tbsp
  • PAPRIKA 1 tbsp
  • GARLIC POWDER 1 tsp
  • ONION POWDER 1 tsp
  • SALT 1 tsp
  • BLACK PEPPER 0.5 tsp
  • VEGETABLE OIL 1 quart

Instructions
 

Step 1:

  • Wash and dry all your chicken pieces well. Use paper towels to pat them very dry. Season the meat with salt and pepper now.

Step 2:

  • Get a large bowl for the dry mix. Add the flour, cornstarch, and cornmeal together. Stir in the paprika, garlic, and onion powder.

Step 3:

  • Grab a second bowl for the wet batter. Whisk the milk, egg, and honey together. Ensure the honey is fully melted and smooth.

Step 4:

  • Pour the vegetable oil into your deep pot. Fill it halfway to leave room for bubbling. Turn the heat to a medium-high setting.

Step 5:

  • Dip a piece of chicken into the flour. Coat every single side of the meat well. Shake off any extra flour very gently.

Step 6:

  • Now dip that piece into the milk mixture. Make sure the wet batter covers the flour. Let the extra liquid drip back down.

Step 7:

  • Put the chicken back into the flour bowl. Press the flour firmly onto the wet surface. This creates a very thick and crunchy crust.

Step 8:

  • Wait for the oil to reach 350 degrees. Carefully lower the chicken into the hot oil. Do not crowd the pot with too many pieces.

Step 9:

  • Fry the chicken for about fifteen total minutes. Flip the pieces halfway through the cooking time. The crust should be a dark golden brown.

Step 10:

  • Check the internal temperature with your meat thermometer. Remove the chicken when it hits 165 degrees. Place it on the wire rack.

Notes

  • Use cold milk and eggs for a better batter.
  • Let the coated chicken rest for five minutes before frying.
  • Keep the oil temperature steady at 350 degrees always.
  • Do not use a fork to flip the chicken meat.
  • Use fresh oil for the cleanest and brightest flavor.
  • Fry the dark meat longer than the white meat pieces.
  • Do not cover the chicken while it is cooling down.
Keyword Church’s Fried Chicken Recipe