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If you love the fried chicken from Church's then try this recipe for their coating mix. Bonus: the mix can be stored at room temperature for up to 3 months.
serves/makes:
ready in:
1-2 hrs
7 reviews
10 comments
ingredients
Coating Mix
1 tablespoon sugar
1 1/2 cup self-rising flour
1/2 cup cornstarch
3 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit baking mix
1 envelope Italian salad dressing mix
1 envelope onion soup mix
Coating Dip
2 eggs, MIXED WITH
1/4 cup cold water
1 cup corn oil
directions
For Coating Mix: Combine all ingredients and blend well. Store tightly covered at room temperature for up to 3 months.
To Use: Dip the chicken pieces in egg mixture and then into dry coating mix. Then dip back into egg to coat the pieces evenly and, finally, back into dry mix.
Have oil hot in heavy skillet. Brown skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown for a few minutes.
Transfer to an oiled or Pam-sprayed 9" x 12" x 2" pan. Cover pan with foil, sealing only 3 sides of pan. Bake for 350 degrees F for about 45 to 50 minutes.
Remove foil. Bake for another 5 minutes just to crisp the coating.
added by
daphne1212
recipe tips
Store the coating mix in a cool, dry place to keep it fresh if not using immediately.
Make sure the chicken is thoroughly coated with the mix for the best texture.
Use a thermometer to maintain the correct oil temperature while frying.
Allow excess oil to drain off the chicken by placing it on a wire rack after frying.
Covering the pan while baking helps to keep the chicken moist.
Uncover the chicken towards the end of baking for a crispier coating.
Discard any used coating mix.
common recipe questions
Can I use regular flour instead of self-rising flour?
Yes, but add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of all-purpose flour to mimic self-rising flour.
What can I substitute for biscuit baking mix?
You can use additional self-rising flour or a homemade biscuit mix.
Can I omit the onion soup mix?
The onion soup mix adds flavor, but you can omit it and use onion powder as a substitute.
How can I make the coating spicier?
Add cayenne pepper or hot paprika to the coating mix for more heat.
Can I bake the chicken instead of frying?
Not really. Wet batters
How do I know when the chicken is fully cooked?
The internal temperature should be 165 degrees F, and the juices should run clear.
Can I use this coating for other meats?
Yes, this coating can be used for pork chops, fish fillets, or even vegetables.
Can I make the coating mix ahead of time?
Yes, combine the ingredients and store in an airtight container in a cool, dry place.
nutrition data
506 calories, 20 grams fat, 71 grams carbohydrates, 10 grams protein per serving.
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reviews & comments
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anggora REVIEW:
January 3, 2021I tried this recipe last night and it didn't taste like Churches Chicken. Skin is not crispy and not as juicy.I followed the instructions to the T but disappointed with the flavor and texture.
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Guest Foodie July 17, 2020
I put my chicken In the pressure cooker first. I disagree that the batter needs all that soup mix and Italian dressing because when it was all fried you couldnât taste any of it. It was good, wasnât very flaky and I can say that I tried it but I think I will use my recipe next time. I do like the idea of putting oil in my batter it did seem to make the flower batter stick better.
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Woohoo September 23, 2016
They batter and dip in water and batter again with dry mix and deep fry. Marinated chicken
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Seymore November 16, 2015
The recipe is tasty. If you use a black skillet and have the oil hot, cook with the skin down. After 3 minutes turn the heat down to medium high heat. Then cook another 5 minutes, then put in the oven. If you do it this way, batter does not get soggy.
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Joey February 9, 2015
Okay, so it was weird. But decent. However, it is NOTHING like Church's chicken. Which is why I'm giving it 1 star. Had it not claimed to be Church's chicken, I would've given it a 2 1/2.
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CDKitchen Staff Reply:
We removed your rating because it does not fit with our guidelines. You didn't provide any feedback on why it wasn't what you expected it to be.
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Mrshickstobe REVIEW:
April 1, 2014Church's does not dip their chicken in butter FYI. I was a general manager there for a long while. It's a corn meal/flour mixture mix with cold water. And the spice is not in the batter...it's in the chicken itself.i don't think this recipe is anywhere near the real thing.
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Lovestoeat March 31, 2014
There are varying sizes of Italian dressing packets. Any idea what size I should use?
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churches February 6, 2014
If u use cold chicken and cold batter cold flour u will get a thermo barrier which will not allow the shorting in and lock in the moisture.
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Ana REVIEW:
February 5, 2014The only thing missing is the butter that the chicken is coated in at Church's. I happened to be at the rest ordering when they were coating the chicken. I asked whats the liquid mix that you dip the chicken in? They said it's butter because it gives the chicken a crisp and flavorful coating.
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Guest Foodie REVIEW:
October 31, 2013I followed the recipe except I put the chicken on a baking sheet (uncovered) and cooked it that way. Kept the coating crisp. I think if you do cover it with foil as directed you should only cook it 20 minutes that way then uncover it to recrisp the coating for the rest of the cooking time.
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Daisy37 REVIEW:
July 6, 2013I liked the flavor a lot and it had a great crisp crust when it was fried in the oil but then when it goes in the oven it steams it and makes it too soft. I wouldn't cover it next time in the oven or maybe just not as long because 5 minutes without the foil just didn't crisp it up enough.
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lyn July 4, 2013
I would not uue a recipe that says you may store it at room temp for 3 months -- This recipe contains raw eggs Storing at room temp is just begging for trouble
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CDKitchen Staff Reply:
You can store the coating mix up to three months. Not the egg/water mixture. The recipe is technically for the coating mix.
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Barry April 1, 2013
Church's does not bake or pan fry its chicken. It is deep fried after a toss in a dry mixture,
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kuntrykuk June 10, 2012
This recipe did not turn out as expected. The flour mixture, although it had great flavor, turned out to be gummy. It did not crisp up in the oven as expected, but was more cakey than crusty. We just scraped off. The breading and ate the chicken. Maybe there is too much with both the self-rising flour, cornstarch, and biscuit mix. I've always just used flour. Think I'll be going back to that....but I like the seasonings used. Interesting. But truthfully...it did not taste like Church's....being a lifelong fan.
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liteluvr May 26, 2012
I haven't tried this..... yet, but I did want to add a comment...I have a kid that works at a Church's, and here's what they do to make their chicken...1. Lightly dredge in the seasoned flour mix.2. Lightly coat in the batter mix, shaking off excess.3. Re-coat in the flour mix, shaking off excess, then place directly in fryer.Again, I haven't tried this recipe so I can't validate it, but based on the two reviews, I felt it worth clarifying the coating process.
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JackandJill REVIEW:
April 12, 2010This recipe left out the chicken.
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CDKitchen Staff Reply:
It's a recipe for the mix (note where it says you can store it for up to three months). It gives usage instructions.
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pwnedkitten REVIEW:
October 20, 2008This recipe was delicious! Even my very picky eater of a boyfriend really enjoyed it. However, the batter soaks up the oil like a sponge while cooking in the skillet, and burns rather easily. Next time I make this, I'll skip over the pan-cooking to go right to the baking.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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