Churchs Chicken Recipes

HONEY BUTTER BISCUITS (CHURCH'S CHICKEN COPYCAT)

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, salt, sugar and cream of tartar. Cut in butter until the mixture resembles cornmeal. Add the milk and mix well. Knead dough about 15 times.
• Divide dough into 1/4 cup size portions. Roll into balls and place on prepared baking sheet. Pat to about 1/2 inch thickness.
• In a medium saucepan, combine ingredients for honey butter. Bring to a boil, then remove from heat. Brush biscuits with a thin layer of honey butter.
• Place in oven and bake for 10-12 minutes, or until golden brown. Remove from oven and brush immediately with more honey butter before serving warm.

CHURCH DINNER CHICKEN

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 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:

• 1. Preheat oven to 350 degrees F. Combine all dry ingredients in large bowl. Mix to blend the ingredients thoroughly. Dip the chicken pieces into the egg mixture and then into the dry coating mix: repeat so each piece is double-coated. Preheat the oil in heavy skillet over medium--high heat. Brown the pieces skin side down for 5 minutes. Turn and brwon the undersides of the pieces for a few minutes. Transfer to an oiled baking pan. Cover with foil, sealing it on oly three sides of the pan. Bake for 45 to 50 minutes. Remvoe the foil, then bake for another 5 minutes or until the coating is crisp.
• 2. Combine all the dry ingredients and store them in a seled container for future use. I freeze mine. Copy cat Churches Fried Chicken 1 Tbs sugar 1 1/2 cups self-rising flour 1/2 cup cornstarch 3 tsp seasoned salt 2 tsp paprika 1/2 tsp baking soda 1/2 cup biscuit mix 1 envelope Italian dressing mix 1 envelope onion soup mix --------- 1 Chicken (Cut into Pieces) --------- 2 eggs, mix with 1/4 cup cold water --------- 1 cup corn oil (for frying) Combine first set of ingredients in a 4-cup bowl. Mix to blend the ingredients thoroughly. 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 350F 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.

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 CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook chicken breasts and cut into bite-sized cubes. Place in bottom of a 9x13 inch pan.
• Combine soup and sour cream. Pour on top of chicken.
• Combine crackers, butter and poppy seeds. Layer on top of soup mixture.
• Bake for 30 minutes. Serve over hot rice.