Name: 1950s Style Church Chicken
Prep time: 6 min
Cook time: 1 h 30 min
Total time: 1 h 36 min
Cuisine: American, Southern
Ingredients: 1 - 1/2 cups all-purpose flour (or use a gluten-free flour blend like Bob's Red Mill); 1 teaspoon season salt; 1- 1/2 teaspoons granulated garlic powder; 1/2 teaspoon onion powder; 1 teaspoon poultry seasoning; 1 teaspoon paprika; 1 teaspoon dried parsley flakes, basil, and oregano; salt and pepper to taste; Optional: for spicy food, lovers add 1/2 teaspoon cayenne pepper; around 4 pounds of 1 - whole chicken, cut into pieces; Note for Chicken pieces: ( we use bone-in pieces, however, boneless breasts can be used but must be large and very thick so it doesn't dry out); 2 to 3 cups of either milk, buttermilk, or water; Oil for frying such as vegetable oil or shortening /lard,

Back in the 1950s mom would cut up a whole chicken, dip it in seasoned flour, fry it, then bake it and we still love this easy recipe.

The chicken is seasoned with a blend of spices, paprika, herbs, salt, pepper, and it's just full of flavor.

The chicken is fried first until golden, after it's browned on both sides, it goes in the oven for around 1 hour, which will make it literally fall off the bone tender.

You can use any parts of the chicken you prefer, we use a bone-in cut-up whole chicken.

After all these years we have adapted this recipe for air frying for those who want a healthier version of the great taste of fried/baked chicken.

I believe the reasoning for the title "church style chicken" was because mom had a catering business back in the 1950s, she would make huge pans to sell, and many folks after church came to get an order after Sunday mass from her deli.

This is a much scaled-down recipe of what she used and can be doubled tripled to how much you need for your family.

If you're a chicken fan like we are you may like to try our Dippings Sauces there are several to choose from.

Scroll down to the recipe card for the exact instructions.

this is a floured and fried chicken parts

Old Fashioned Chicken Recipes

Although we have adapted this recipe from the 1950s version, it's still our favorite way to cook this chicken.

If you're looking for a healthier version and not fried then try our Air Fryer Method below.

I love spicy chicken and if you do also, then you can add some cayenne pepper to this flour mixture for a little heat or try our Blackened Cajun Style Spicy Chicken recipe.

Step By Step Cutting A Whole Chicken

Turn your chicken breast side up
Cut away the thighs and legs at the joint
Remove the wings.
Remove the back from the breast meat
Separate the breast meat

How To Air Fry Using This Chicken Recipe

mix the seasoning in a bowl
in another bowl add buttermilk mixed with 1 egg
in another bowl add the seasoning
dredge the chicken in the flour, then the buttermilk, and then lastly in the flour
Air Fry Directions: preheat the air fryer to 360 degrees spray the basket cook the chicken for 15-20 minutes. Turn the chicken and spray it with cooking oil. Cook for another 5-10 minutes until internal temperature registers 165 degrees and is no longer pink.

More Chicken Recipes To Try

Chicken Francese

Baked Taste Like Fried Lemon Chicken Cutlets

Bundt Pan Roasted Chicken

Pin for later

Easy Weeknight Chicken Recipes

This is a deliciously easy weeknight chicken recipe for when you need to make a large amount for a crowd!

If you love old-fashioned recipes just like mom used to make this one is over 70 years old and still a family favorite!

Again, check out the instructions for air frying for healthy alternatives and use gluten-free flour both suggested.

1950s Style Church Chicken

Yield: 8

Author: Claudia Lamascolo

Prep time: 6 MinCook time: 1 H & 30 MTotal time: 1 H & 36 M

Here is an old-fashioned fried then baked seasoned floured chicken recipe. There is also an adaption for air frying.

Ingredients

1 - 1/2 cups all-purpose flour (or use a gluten-free flour blend like Bob's Red Mill)
1 teaspoon season salt
1- 1/2 teaspoons granulated garlic powder
1/2 teaspoon onion powder
1 teaspoon poultry seasoning
1 teaspoon paprika
1 teaspoon dried parsley flakes, basil, and oregano
salt and pepper to taste
Optional: for spicy food, lovers add 1/2 teaspoon cayenne pepper
around 4 pounds of 1 - whole chicken, cut into pieces
Note for Chicken pieces: ( we use bone-in pieces, however, boneless breasts can be used but must be large and very thick so it doesn't dry out)
2 to 3 cups of either milk, buttermilk, or water
Oil for frying such as vegetable oil or shortening /lard,

Instructions

Preheat the oven to 350 degrees.
Heat around 2 inches of oil on medium heat.
While the oil is heating mix the coating, in a large deep pan this is to roll the chicken in.
Pour around 2 cups of liquid in a clean bowl deep enough to dip the chicken in.
Note: Mom would dip the chicken in either milk, buttermilk, or water just to get it wet enough to have the flour stick to the chicken.
Dredge the wet chicken into the flour.
Place in the medium heated oil and brown on both sides until a light golden brown.
Add two chopped celery stalks and a few carrots (just for flavoring the water) to a large roasting pan with 1/2 cup water.
Put the browned chicken pieces in the large roasting pan and loosely cover it with foil then bake it for 1 hour at 350 degrees.
Note: Check the internal temperature of the chicken to be at 165 degrees, if it's not done continue cooking.

Notes:

Air Fryer Directions

mix the seasoning in a bowl
in another bowl add buttermilk mixed with 1 egg
in another bowl add the seasoning
dredge the chicken in the flour, then the buttermilk, and then lastly in the flour
Air Fry Directions: preheat the air fryer to 360 degrees spray the basket cook the chicken for 15-20 minutes. Turn the chicken and spray it with cooking oil. Cook for another 5-10 minutes until internal temperature registers 165 degrees and is no longer pink.