Copycat Churchs Fried Chicken Recipes

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.

Steps:

• Melt 1/2 of the butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Heat remaining butter in skillet over medium heat; whisk in flour to form a thick paste. Continue cooking, whisking constantly, until flour has turned golden brown and begins to smell toasted, about 20 minutes.
• Whisk water, beef bouillon, and chicken bouillon into skillet until no lumps remain. Add pepper and bring mixture to a boil. Cook and stir until thickened to gravy consistency, 8 to 10 minutes.

Steps:

• Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
• Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
• Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
• Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.