Crispy Church’s-Style Fried Chicken (Bone-In)

Why You’ll Love This Recipe

• Signature craggy, thick crust with classic paprika and white pepper warmth.
• Buttermilk marinade keeps the meat exceptionally juicy and well-seasoned throughout.
• Home-cook friendly method that mimics fast-food pressure-fryer results using a Dutch oven.
• Balanced spice blend that tastes familiar, with optional heat you control.

Grocery List

• Produce: Optional parsley or lemon wedges for serving
• Dairy: Buttermilk (2 cups)
• Pantry: Bone-in chicken (about 3 lb), all-purpose flour, cornstarch, kosher salt, sugar, paprika, white pepper, black pepper, garlic powder, onion powder, baking powder, cayenne (optional), MSG (optional), hot sauce, neutral oil for frying

Full Ingredients

Chicken

• 3 lb bone-in chicken pieces (8–10 pieces total: thighs, drumsticks, split bone-in breasts, and/or wings)

Buttermilk Marinade

• 2 cups buttermilk
• 2 tsp kosher salt
• 1 tsp granulated sugar
• 1 tsp hot sauce

Seasoned Flour Dredge

• 2 cups (240 g) all-purpose flour
• 1/2 cup (70 g) cornstarch
• 2 tsp kosher salt
• 2 tsp sweet paprika
• 1 1/2 tsp ground white pepper
• 1 tsp freshly ground black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp baking powder
• 1/2 tsp cayenne pepper (optional, for mild heat)
• 1 tsp MSG (optional, for fast-food style savoriness)

For Frying and Finishing

• 2–3 quarts neutral oil (peanut, canola, or vegetable)
• Kosher salt, to finish

Step-by-Step Instructions

Step 1: Trim and portion the chicken

Pat the chicken dry. If using bone-in breasts, split them crosswise into smaller pieces so all pieces are a similar size. Lightly score the thickest parts of thighs or breasts with a shallow 1/4-inch slash to help the marinade penetrate and promote even cooking.

Step 2: Make the buttermilk marinade

In a large bowl, whisk together buttermilk, kosher salt, sugar, and hot sauce. Add chicken and turn to coat thoroughly. Cover and refrigerate for 8–24 hours (12 hours is ideal). Minimum marinating time is 2 hours if you are in a rush.

Step 3: Mix the seasoned flour

In a wide bowl or shallow pan, whisk together the flour, cornstarch, kosher salt, paprika, white pepper, black pepper, garlic powder, onion powder, baking powder, cayenne (if using), and MSG (if using). Place a wire rack over a rimmed sheet pan for holding dredged pieces.

Step 4: Dredge firmly and build ridges

Working one piece at a time, lift chicken from the marinade, letting excess drip but leaving a generous coating. Press very firmly into the seasoned flour, turning and squeezing to adhere a thick layer. Shake off just the loosest flour and set on the rack. Repeat with remaining pieces. Let the dredged chicken rest on the rack for 15 minutes. This rest hydrates the flour so it forms those signature craggy ridges and a thick, crunchy crust. For extra texture, lightly toss each piece back in the flour for 5 seconds just before frying.

Step 5: Heat the oil

Fill a Dutch oven or deep, heavy pot with 2.5–3 inches of oil. Clip on a deep-fry thermometer. Heat to 325°F over medium heat. Adjust burner to keep the temperature steady between 300–325°F throughout frying.

Step 6: Fry in batches

Fry 3–4 pieces at a time, starting with dark meat (thighs and drumsticks). Lower pieces gently into the oil. Maintain 300–325°F, turning occasionally to promote even browning. Dark meat typically takes 14–18 minutes; wings 10–12 minutes; smaller split breasts 12–15 minutes. Cook until the thickest part reaches at least 165°F and juices run clear. The crust should be deep golden with well-defined crags.

Step 7: Drain, finish, and rest

Transfer fried chicken to a clean wire rack set over a sheet pan. Immediately sprinkle with a light pinch of salt. Let rest 5–10 minutes so the crust sets and the juices redistribute. Serve hot.

Pro Tips

• Rest after dredging is non-negotiable; it hydrates the coating and creates those signature crunchy ridges.
• Keep oil in the 300–325°F range. Too hot burns the crust before the inside cooks; too cool yields greasy crust.
• Cornstarch and a touch of baking powder lighten the crust and increase cragginess.
• Use an instant-read thermometer for both oil and chicken; aim for 165°F internal temperature.
• To hold for a crowd, keep finished pieces on a rack in a 250°F oven for up to 30 minutes; do not cover or they will steam.

Variations

• Spicy: Double the cayenne to 1 tsp and add 1 extra tsp hot sauce to the marinade.
• Herb and Peppercorn: Add 1 tsp dried thyme and 1 tsp celery salt to the dredge; increase black pepper to 2 tsp for a peppery kick.
• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend or a mix of 1 1/2 cups rice flour + 1/2 cup cornstarch.

Storage & Make-Ahead

Marinate chicken up to 24 hours. Dredged chicken can rest uncovered on a rack in the refrigerator for up to 3 hours; this dries the coating and improves crunch. Leftover fried chicken keeps 2–3 days refrigerated. Reheat on a rack at 400°F for 12–15 minutes (to 165°F internal). For freezing, cool completely, wrap, and freeze up to 2 months; reheat from frozen at 375°F for 20–25 minutes.

Nutrition (per serving)

Approximate values for 1/6 of recipe: 640 calories; 36 g fat (8 g saturated); 42 g carbohydrates; 38 g protein; 1180 mg sodium. Actual values vary with oil absorption and piece size.