Churchs Chicken Copycat Breaded Chicken Recipes

CHURCH'S CHICKEN COPYCAT BREADED CHICKEN RECIPE

Steps:

• Combine the brown sugar, garlic salt, chili powder, ground pepper, paprika, and onion powder. Set aside.
• Combine the yogurt and 1½ tablespoons of the spice mixture. Mix until evenly incorporated.
• Add the chicken into the prepared marinade. Coat each chicken.
• Cover and transfer to a chilled area. Allow to marinate for at least for 6 hours, best if overnight.
• Preheat the oven to 380 degrees F.
• Combine the flour, cornstarch, cornmeal, breadcrumbs, and 1 tablespoon of the spice mixture. Mix until evenly incorporated.
• Drain the drumsticks from the yogurt marinade and dab off any excess marinade.
• Coat the drumsticks into the breading mixture, shake off any excess, then layer them neatly onto a roasting tray lined with parchment.
• Fry the chicken in hot oil for roughly 6 to 8 minutes until golden brown. Arrange neatly onto a roasting tray.
• Transfer to the oven, and roast for roughly 30 minutes until the inside of the chicken is cooked.
• Before serving, season the chicken with the remaining spice mixture.
• Serve with the sauce of your choice and crispy fries. Enjoy!

CHURCH'S FRIED CHICKEN RECIPE - (3.8/5)

Steps:

• Combine sugar, self-rising flour, cornstarch, salt, paprika, baking soda, biscuit mix, Italian dressing mix and onion soup mix in a 4-cup bowl. Mix to blend the ingredients thoroughly. Blend the egg and water. Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated. Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan. Bake at 350°F for about 45 to 50 minutes. Remove foil, then bake another 5 minutes until the coating is crisp.

CHURCH'S FRIED CHICKEN

Steps:

• Combine all the dry ingredients in a 4-cup container.
• Mix to blend the ingredients thoroughly.
• Store tightly covered at room temperature up to 3 months.
• To use: Dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly but lightly and finally back into dry mix.
• Have oil piping hot in heavy skillet.
• Brown pieces skin-side down for 4 to 6 minutes.
• Use medium high heat.
• Turn and brown underside of pieces a few minutes.
• Transfer to an oiled or Pam-sprayed 9x13x2-inch pan.
• Cover pan with foil, sealing it on only 3 sides of pan.
• Bake at 350 degrees for about 45 to 50 minutes.
• Remove foil.
• Bake another 5 minutes just to crisp the coating.
• Serves 4.