Original Churchs Fried Chicken Recipes

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CHURCH DINNER CHICKEN



Church Dinner Chicken image

This "church dinner chicken" is just like the recipe mom used to make - tender and juicy, nicely spiced and cooked until falling off the bone.

Provided by Laurie Neverman

Number Of Ingredients 11

3/4 cup flour (or gluten free flour blend such as Namaste)
1 teaspoon season salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch thyme
pinch poultry seasoning
1 teaspoon paprika
1/2 teaspoon dried parsley flakes
salt and pepper to taste
1 chicken, cut up
Oil for frying such as lard, refined coconut oil or palm shortening

Steps:

  • Mix all dry ingredients in a gallon baggie or bowl.
  • Rinse your chicken well and cut your chicken into pieces for frying.
  • Preheat your oven to 350°F, and prepare a medium roasting pan by placing a stalk or two of roughly chopped celery and a little water in the bottom.
  • Place about 1 inch of frying oil in a large skillet and heat to around 350-375°F.
  • As the oil heats, coat your chicken in the seasoning mixture, either by shaking it in the gallon bag or dredging it in a bowl. Shake off excess coating.
  • Place piece skin side down in the hot oil.
  • When the first side is nicely browned, flip over and repeat on other side.
  • Placed browned pieces into roasting pan. Continue process until all pieces are browned.
  • Cover and roast in oven at around 350°F for one to one and half hours. Chicken should be tender enough to fall easily from the bone.

CHURCH'S FRIED CHICKEN



Church's Fried Chicken image

I figured there are enough KFC recipes here that it's time Church's chicken grabbed the spotlight! Haven't made this, but I like the idea of first frying, and then baking the chicken.

Provided by yooper

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoons seasoning salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix (such as Bisquick)
1 envelope dried Italian salad dressing mix
1 envelope onion soup mix
2 eggs, mixed with
1/4 cup cold water
1 cup corn oil
1 (3 lb) fryer chickens, cut up into pieces

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.

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



Church's Fried Chicken Recipe - (3.8/5) image

Provided by RJamoralin

Number Of Ingredients 13

1 tablespoons sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
1 whole chicken, cut into pieces
2 eggs
1/4 cup cold water
1 cup corn oil for frying

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.

COLONEL SANDER'S KENTUCKY FRIED CHICKEN



Colonel Sander's Kentucky Fried Chicken image

While I'm not claiming it tastes just like the KFC recipe, this is truly an AWESOME recipe for fried chicken!! My mom has been making this since I was a wee little one, and I still absolutely LOVE it! My whole family really enjoys this chicken. The ingredients are a little different, but don't let that scare you. Make it once, and you'll be hooked! Prep. time includes refrigeration time.

Provided by Manda

Categories     Chicken

Time 4h

Yield 8 serving(s)

Number Of Ingredients 10

2 packages dried Italian salad dressing mix
3 tablespoons flour
2 teaspoons salt
1 dash black pepper
1/4 cup lemon juice
2 tablespoons vegetable oil
2 1/2-3 lbs broiler-fryer chicken pieces
2 cups carbonated soda water
2 cups dry pancake mix
oil, for frying

Steps:

  • In small bowl, combine first 6 ingredients and stir until smooth, thick paste is formed.
  • Spread evenly over chicken.
  • Place coated chicken in large bowl, cover tightly, and refrigerate for at least 2 hours.
  • Pour oil in large, heavy skillet or deep fryer to at least a 3-inch depth, and heat to 425 degrees.
  • Meanwhile, place soda water in bowl, and dry pancake mix in a seperate bowl.
  • Place chicken in soda, then dredge with pancake mix.
  • Set aside to dry a few min.
  • Fry a few pieces at a time uintil browned (about 5 minutes), and place on large baking sheet.
  • Bake, uncovered, for 30 minutes at 350 degrees.

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