Church Dinner Chicken

4 from 1 reviews

This “church dinner chicken” is just like the recipe mom used to make – tender and juicy, nicely spiced and cooked until falling off the bone.


  • 3/4 cup flour (or gluten free flour blend such as Namaste)
  • 1 teaspoon season salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • pinch thyme
  • pinch poultry seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon dried parsley flakes
  • salt and pepper to taste
  • 1 chicken, cut up
  • Oil for frying such as lard, refined coconut oil or palm shortening


  1. Mix all dry ingredients in a gallon baggie or bowl.
  2. Rinse your chicken well and cut your chicken into pieces for frying.
  3. Preheat your oven to 350°F, and prepare a medium roasting pan by placing a stalk or two of roughly chopped celery and a little water in the bottom.
  4. Place about 1 inch of frying oil in a large skillet and heat to around 350-375°F.
  5. As the oil heats, coat your chicken in the seasoning mixture, either by shaking it in the gallon bag or dredging it in a bowl. Shake off excess coating.
  6. Place piece skin side down in the hot oil.
  7. When the first side is nicely browned, flip over and repeat on other side.
  8. Placed browned pieces into roasting pan. Continue process until all pieces are browned.
  9. Cover and roast in oven at around 350°F for one to one and half hours. Chicken should be tender enough to fall easily from the bone.