Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I figured there are enough KFC recipes here that it's time Church's chicken grabbed the spotlight! Haven't made this, but I like the idea of first frying, and then baking the chicken.

Ingredients Nutrition


  1. Combine all the dry ingredients in a 4-cup container.
  2. Mix to blend the ingredients thoroughly.
  3. Store tightly covered at room temperature up to 3 months.
  4. 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.
  5. Have oil piping hot in heavy skillet.
  6. Brown pieces skin-side down for 4 to 6 minutes.
  7. Use medium high heat.
  8. Turn and brown underside of pieces a few minutes.
  9. Transfer to an oiled or Pam-sprayed 9x13x2-inch pan.
  10. Cover pan with foil, sealing it on only 3 sides of pan.
  11. Bake at 350 degrees for about 45 to 50 minutes.
  12. Remove foil.
  13. Bake another 5 minutes just to crisp the coating.
  14. Serves 4.
Most Helpful

Did not like this recipe. Seems to be to salty. Coating did not stick to chicken and was VERY greasy. Long process for fried chicken. I do not think I will make this again

luv2cookinNC July 01, 2007

NOT GOOD. The Church's Chicken I used to get in Phoenix had a very thin, light crispy crust, and tasted great. This was VERY greasy, a very heavy crust that crumbled too much, making it very messy. Did not taste good, either. Don't waste you time or chicken on this recipe

Judy M. March 08, 2015

I enjoyed this, however the other two adults in our family gave it 2 thumbs down. They did not care for the texture of the breading and said flavor of the chicken, left "somethng to be desired". Different strokes for different folks. I guess.

kitelady April 30, 2007