Church's Chicken Original Chicken (Copycat Recipe)

This copycat recipe captures the essence of Church's Chicken's famous Original Chicken, featuring a perfectly seasoned, crispy exterior and juicy, tender meat. The blend of spices and herbs creates a delightful flavor profile that is both comforting and satisfying, making it a perfect dish for family gatherings or a hearty dinner. This recipe adheres to traditional cooking methods, ensuring a classic fried chicken experience.

Ingredients:

• 3 lbs whole chicken, cut into pieces
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Vegetable oil for frying

Instructions:

1. In a large bowl, combine buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
2. In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, thyme, and oregano.
3. Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure an even coating.
4. In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the chicken pieces, being cautious not to overcrowd the pan.
5. Fry the chicken for about 12-15 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
6. Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let rest for a few minutes before serving.