Ayam goreng means fried chicken in Indonesian and Malay, while Church’s Texas-style chicken is known for a crisp, seasoned coating and juicy pieces. This home version pairs a spiced buttermilk marinade with a crunchy flour crust; it is inspired by the style, not an exact copy of a restaurant formula.
Ingredients
- 3 lb (1.36 kg) bone-in chicken pieces, such as thighs, drumsticks, and breasts, cut into roughly similar sizes
- 2 cups (480 ml) buttermilk
- 1 tbsp (15 ml) hot sauce
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) ground black pepper, divided
- 1 tsp (3 g) paprika
- 1 tsp (3 g) garlic powder
- 1 tsp (2 g) onion powder
- ½ tsp (1 g) cayenne pepper, or less to taste
- 2 cups (250 g) all-purpose flour
- ½ cup (60 g) cornstarch
- 1 tsp (4 g) baking powder
- ½ tsp (2 g) fine salt for the coating
- 6 to 8 cups (1.4 to 1.9 L) neutral high-heat oil, such as peanut, canola, or vegetable oil, for frying
Instructions
- Pat the chicken dry with paper towels. In a large bowl, whisk together the buttermilk, hot sauce, 1 teaspoon of the kosher salt, ½ teaspoon of the black pepper, paprika, garlic powder, onion powder, and cayenne. Add chicken and turn to coat. Cover and refrigerate for 4 hours, or up to 8 hours. Do not leave raw chicken at room temperature to marinate.
- About 30 minutes before frying, take the bowl from the refrigerator. In a wide, shallow dish, combine the flour, cornstarch, baking powder, the remaining 1 teaspoon kosher salt, remaining ½ teaspoon black pepper, and the fine salt. Lift each chicken piece from the marinade, letting excess drip off, then press it firmly into the flour mixture. Turn to coat all sides, including creases. Set coated pieces on a wire rack for 10 minutes so the crust can hydrate and adhere. Discard the used marinade and flour mixture; they have contacted raw chicken.
- Pour oil into a heavy Dutch oven or deep, sturdy pot to a depth of about 2 inches (5 cm), leaving plenty of room above it. Attach a thermometer and heat over medium to 350°F (175°C). Do not fill the pot more than halfway, and keep children, pets, and water away from hot oil. If you do not have a thermometer, use one before frying rather than guessing: oil that is too cool makes greasy chicken, while overheated oil can burn the coating.
- Working in batches, lower chicken into the oil carefully, placing pieces away from you. Avoid crowding the pot; the oil temperature will drop, so adjust the heat to keep it near 325–340°F (163–171°C) during frying. Fry smaller pieces for about 12–15 minutes and larger bone-in pieces for about 15–20 minutes, turning occasionally. Timing varies with piece size and oil temperature. Keep raw and cooked chicken utensils separate.
- Check the thickest part of every piece with an instant-read food thermometer, avoiding bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece is not there yet, return it to the oil and check again after a few minutes. Transfer cooked chicken to a clean wire rack set over a tray; a rack keeps the underside crisp better than paper towels. Let the oil return to temperature before frying the next batch.
- Rest the chicken for 5 minutes before serving. Keep batches hot in a 200°F (93°C) oven if needed, but do not hold cooked chicken at room temperature for more than 2 hours total.
Tips
- For a buttermilk substitute, stir 2 tablespoons (30 ml) lemon juice or white vinegar into 2 cups (480 ml) milk and let it stand for 5 minutes. It will be thinner than buttermilk but still works as a marinade.
- Use a thermometer for both the oil and chicken. Color alone cannot confirm that the center is safely cooked, and a dark crust can form before a large piece is done.
- Keep the oil temperature steady by frying only a few pieces at once. If the coating browns too quickly, lower the heat and verify the chicken’s temperature rather than removing it based on color.
- For extra craggy crust, drizzle 1 tablespoon (15 ml) of the buttermilk marinade into the seasoned flour before coating and rub it in to make small clumps. Discard the marinade afterward as directed; never reuse it as a sauce.
Serving Suggestions
Serve the chicken hot with biscuits, corn on the cob, coleslaw, or mashed potatoes and gravy for a Texas-style comfort-food plate. Pickles, sliced onion, and a little hot sauce balance the rich crust. For a lighter meal, pair it with a crisp green salad or vinegar-dressed slaw. Put any sauces on the side so the coating stays crisp.
Variations
Adjust the cayenne to make the coating milder or hotter; a pinch of chili powder can add a warmer, earthy note. For an extra peppery profile, add up to ½ teaspoon more black pepper. You can use boneless thighs, but reduce frying time and check each piece with a thermometer because they cook faster than bone-in pieces. For an oven-finished option, fry until the coating is set and golden, then bake on a rack at 375°F (190°C) until every piece reaches 165°F (74°C); this changes the texture and is not the same as fully deep-fried chicken.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a covered container, for 3–4 days. For best texture, store pieces in a single layer or separate layers with parchment. Freeze cooled chicken in airtight wrapping for up to 3 months; thaw in the refrigerator before reheating. Reheat on a wire rack in a 375°F (190°C) oven until the center reaches 165°F (74°C), checking with a thermometer; this usually takes 15–25 minutes depending on piece size and whether it is thawed. A microwave is quicker but softens the crust. Reheat only the amount you plan to eat.
Frequently Asked Questions
Can I make this without a deep fryer?
Yes. A heavy Dutch oven or deep, sturdy pot works well. Use a thermometer, maintain a safe oil depth, fry in batches, and never leave hot oil unattended.
Can I marinate the chicken overnight?
It can marinate for up to 8 hours in the refrigerator. Much longer may make the surface overly soft from the buttermilk and seasonings. Keep the bowl covered and chilled throughout.
Why is my fried chicken coating falling off?
Excess marinade, loose flour, or moving the chicken repeatedly in the oil can loosen the crust. Let excess marinade drip off, press the flour on firmly, rest the coated pieces for 10 minutes, and turn them gently.
Can I use boneless chicken?
Yes. Boneless thighs are a good choice, but they generally cook faster. Start checking early and rely on the thermometer: poultry must reach 165°F (74°C) at the thickest point.
What oil is best for frying?
Choose a neutral oil with a high smoke point, such as peanut, canola, or vegetable oil. Avoid olive oil or butter for this deep-frying method, as they can smoke or burn at the required temperature.
Is this the exact Church’s recipe?
No. It is a home-style recipe inspired by Texas-style fried chicken, with a buttermilk marinade and seasoned crisp coating. Restaurant formulas can differ and are not represented here as an exact copy.
Related
- Recipes That Use Eggplant: Easy Roasted Eggplant Parmesan
- Best BBQ UK Recipes: A Classic Sausage and Chicken Grill
- Fruits and Vegetables in Korean: Names and Simple Salad
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).