Anyone know the REAL Church's Fried Chix recipe?

Question

Does anyone work at Churches and know how they make their chicken? It salty and yummy! I heard they soak their chix overnight in cold salted water.....Wonder if salted buttermilk would work? And what kind of oil? Peanut oil is best for frying, but I wonder what they use and if they infuse anything/flavor into the oil.....hmmm, will have to start experimenting I guess.

Answer 1

Favorite Answer

The chicken is soaked overnight in a brine solution. (Look up brining for the recipe).

It's fried in a deep fryer in what used to be melted shortening, but this has probably changed now that trans fats have been banned. It sure isn't peanut oil, because Church's always uses the cheapest stuff, to keep the price low.

Oil is about 375, I believe. White meat will be done before dark meat.

Dredge the pieces in flour, knock of the excess, then in the batter of your choice, then in flour again.

That other recipe isn't the real recipe. It's a proprietary blend.

Answer 2

Church's Fried Chicken Recipe

1 tablespoon 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

-----to use-----

2 eggs -- mix with

1/4 cup cold water

1 cup corn oil

Combine all 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 9x12x2 pan. Cover

pan in foil, sealing it on only 3 side of pan. Bake 350F for

about 45 to 50 minutes. Remove foil. Bake another 5 minutes just

to crisp the coating.

Answer 3

a pound of salt and nasty fried chicken