Spicy Fried Chicken from Church's Chicken features tender, juicy chicken pieces marinated in bold spices, then coated in a crispy, golden-brown batter for a flavorful, crunchy bite with a fiery kick.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Wire rack
- Baking sheet
- Meat thermometer
- Whisk
- Measuring cups
- Measuring spoons
- Large plate or tray
Ingredients
- 1 whole chicken (cut into 8 pieces)
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 teaspoons paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
- Vegetable oil (for frying)
The key to achieving the authentic Spicy Fried Chicken flavor lies in marinating your chicken pieces in a mixture of buttermilk and hot sauce, which tenderizes the meat and infuses it with heat. Using a precise blend of paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper ensures the bold, spicy seasoning typical of Church's Chicken. The crispy coating is created by combining all-purpose flour, cornstarch, and baking powder, resulting in a golden-brown, crunchy texture that holds the spices well. Maintaining the oil temperature around 350degF while frying prevents grease absorption and promotes even cooking. Your homemade version of Spicy Fried Chicken from Church's Chicken copycat menu will deliver tender, juicy bites with a fiery, flavorful crunch every time.
Instructions
- Combine buttermilk and hot sauce in a large mixing bowl.
- Add chicken pieces to the buttermilk mixture and marinate for at least 4 hours or overnight in the refrigerator.
- In another large bowl, whisk together flour, cornstarch, baking powder, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
- Remove chicken from the marinade, letting excess drip off.
- Dredge each chicken piece in the seasoned flour mixture, pressing to coat well.
- Place coated chicken on a large plate or tray.
- Heat vegetable oil in a deep fryer to 350°F (175°C).
- Fry chicken pieces in batches until golden brown and cooked through (use a meat thermometer to ensure internal temperature reaches 165°F/74°C), about 12-15 minutes per batch.
- Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.
- Serve hot.
Substitution
Spicy Fried Chicken from Church's Chicken copycat recipes replicate the iconic crispy, flavorful texture using a blend of bold spices and a double coating technique. If buttermilk is unavailable, you can substitute with plain yogurt or milk mixed with lemon juice to achieve the necessary acidity for tenderizing the chicken. For frying, vegetable oil with a high smoke point like peanut or canola oil is ideal to maintain crispiness and prevent burning. Use a meat thermometer to ensure internal chicken temperature reaches 165degF (74degC) for food safety. When marinating, allowing the chicken to rest for at least 4 hours or overnight will maximize flavor absorption and juiciness.
Tips
Marinating your chicken for at least 4 hours ensures the spices deeply penetrate the meat, enhancing flavor and tenderness. When coating the chicken, pressing the seasoned flour mixture firmly helps create a thick, crispy crust that stays intact during frying. Maintaining the oil temperature at 350degF (175degC) is crucial; if it's too low, the chicken will absorb excess oil and become greasy, while too high can burn the coating before the inside cooks. Using a meat thermometer to check for an internal temperature of 165degF (74degC) guarantees your chicken is fully cooked and safe to eat.
Nutritions
Spicy Fried Chicken from Church's Chicken offers a protein-rich meal, with each piece providing essential amino acids necessary for muscle repair and growth. The cooking method using deep frying increases the calorie and fat content, particularly due to the vegetable oil absorption during frying. Spices like paprika and cayenne pepper contribute antioxidants and metabolism-boosting compounds, enhancing the dish's nutritional profile. You should consider portion size to balance indulgence with daily nutrient intake goals.
Storage
Store your Spicy Fried Chicken in an airtight container once cool to maintain crispness and prevent sogginess. Refrigerate the container promptly, ensuring the chicken is kept at or below 40degF (4degC) to avoid bacterial growth. Consume within 3-4 days or freeze for up to 2 months for optimal flavor retention.
Variation or Alternatives
For a variation, you can swap buttermilk with plain yogurt mixed with a splash of lemon juice to maintain tenderness while adding a slight tang. Replace cayenne pepper with smoked paprika for a milder, smoky flavor without losing the spice profile. To achieve an extra-crispy crust, double-dip the chicken by dipping it back into the buttermilk mixture after the first flour coat, then dredging it in the flour mixture again. Your cooking process can also include resting the coated chicken on the wire rack for 10 minutes before frying to help the coating adhere better.
Allergies
Spicy Fried Chicken from Church's Chicken contains common allergens such as buttermilk, which is a dairy product, and wheat present in the all-purpose flour used for the crispy batter. The vegetable oil used for frying may also cause sensitivity in individuals with certain oil allergies, although it is less common. Your risk of an allergic reaction increases if you have known allergies to dairy or gluten-containing ingredients.
Why this recipe?
Church's Chicken Spicy Fried Chicken features a bold blend of flavorful spices and a perfectly crispy, juicy texture that excites the taste buds. The carefully crafted recipe balances heat and seasoning, creating a satisfying experience that keeps customers coming back. Your attempt to make a copycat version allows you to customize the spice level and enjoy this beloved flavor at home. Replicating this iconic menu item offers a rewarding challenge and a delicious payoff.