Side Dishes
This Church's Chicken green beans recipe delivers the iconic Southern combo you know and love—crispy buttermilk-fried chicken with tender, vinegar-brightened green beans topped with that signature celery crown crunch.
The secret lies in the marinade: tangy vinegar and buttermilk tenderize the chicken while creating that signature crispy exterior, while the green beans get their signature zing from a simple vinegar and butter bath.
I've perfected this recipe over years of Sunday dinners, balancing tradition with modern shortcuts like air-fryer adaptation for those busy weeknights.
The fried chicken develops a golden, shatteringly crisp crust that gives way to juicy, flavorful meat inside, all thanks to the buttermilk marinade and proper frying technique. Meanwhile, the green beans stay crisp-tender with just enough vinegar bite to complement the richness of the chicken.
The celery crown topping adds that signature crunch that makes this dish legendary—it's the perfect balance of textures and flavors in every bite. This is comfort food at its finest, with a method that's both traditional and adaptable to your kitchen.
What makes this recipe stand out is the harmony between the components—each element plays its part without overpowering the others. The chicken's crispy exterior contrasts beautifully with the tender green beans, while the celery crown topping adds that essential crunch.
Whether you're serving this classic dish for a family gathering or a casual weeknight dinner, the combination of textures and flavors will satisfy everyone at the table. The best part? You can make it ahead and reheat it without losing any of that signature crispiness.
For those looking to modernize the classic, I've included an air-fryer method that delivers similar results with less oil. The key is maintaining the same marinating time and frying technique, whether you're using traditional deep-frying or a healthier alternative.
This recipe isn't just about replicating a restaurant favorite—it's about bringing that Southern comfort to your home table with professional results. Let's get cooking!
Ingredients for church's chicken green beans
Crispy fried chicken meets vinegar-kissed green beans with celery crown crunch—just seven core ingredients transform into Southern comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces for even cooking |
| All-Purpose Flour 🌾 | 1 cup | For dredging, use fine grain |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| White Vinegar 🍶 | ½ cup | Distilled preferred for tang |
| Fresh Green Beans 🥦 | 1 ½ lb | Trimmed, cut into 2-inch pieces |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for green beans |
| Celery Stalks 🥬 | 3 whole | Thinly sliced for celery crown |
| Yellow Onion 🧅 | 1 whole | Thinly sliced for celery crown |
| Vegetable Oil 🫒 | 3 cups | For deep frying (peanut oil preferred) |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Garlic Powder 🧄 | ½ tsp | For chicken seasoning |
| Paprika 🌶️ | ½ tsp | Smoked for extra depth |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The chicken thighs are non-negotiable here—bone-in thighs stay juicier than breasts, but boneless works too. Kroger or Whole Foods carry excellent cuts, but any grocery store's butcher section will have what you need. Look for pieces with good marbling for extra tenderness. The buttermilk should be full-fat (none of that low-fat stuff)—it's what creates that signature crispy crust. If you're short on time, substitute 1 cup milk + 1 tbsp vinegar, but the flavor won't be quite the same. The green beans? Trader Joe's has the best pre-trimmed ones, but regular fresh beans work too—just trim the ends.
No buttermilk? Plain yogurt thinned with milk works in a pinch, though it won't be quite as tangy. For the green beans, if you can't find fresh, frozen works perfectly—just don't thaw them first. The celery crown topping can be prepped ahead and stored in the fridge for up to 3 days. Need to skip the deep-frying? Air-fry the chicken at 375°F for 18-20 minutes, flipping halfway, for a lighter version. The vinegar in the green beans is key—apple cider vinegar adds a fruity note if you want to get fancy. And that butter? Use European-style butter if you've got it—it's worth the extra dollar for this dish.
This dish reheats beautifully—just pop the chicken in a 200°F oven for 10 minutes to keep it crispy. The green beans can be made ahead and reheated separately. Store the celery crown mix in an airtight container in the fridge for up to 5 days. For leftovers, I like to serve the chicken and green beans separately with extra celery crown on top—keeps everything crisp. The fried chicken stays best for 2 days if you can resist eating it all at once. Freeze the celery crown mix for up to 3 months if you want to prep ahead for holiday gatherings.
Why You'll Love This Recipe
- No-Fuss Weeknight Win: I swear by this when I’m staring at a fridge full of random ingredients. The thighs get coated in that buttermilk-vinegar mix—no fancy marinating—then fried crispy while the beans boil. Ten minutes of active work, zero stress.
- Crispy-Creamy Magic: That buttermilk batter clings to the thighs like a second skin, then turns golden and shatteringly crisp while staying juicy inside. Meanwhile, the green beans get a quick vinegar splash that brightens them up without overpowering. Honestly, the contrast is what makes it ridiculous good.
- Potluck Crowd-Pleaser: Between us, this is the dish I always bring to gatherings—no one turns it down. The chicken’s bold enough for meat lovers, the beans are fresh but simple, and it reheats like a dream. Even my picky aunt asks for seconds.
- Budget-Friendly Leftovers: Chicken thighs stretch further than breasts, and buttermilk is cheaper than specialty marinades. I make twice the batch, freeze half, and still have leftovers that taste just as good cold in sandwiches. My wallet and my family win.
Step-by-step instructions for church's chicken green beans
Here's how to create that iconic Southern combination—crispy fried chicken and buttery celery crown green beans.
Prepare the Chicken for Frying
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces for even cooking. In a large bowl, combine the 1 cup all-purpose flour, 0.5 tsp salt, 0.5 tsp ground black pepper, 0.5 tsp garlic powder, and 0.5 tsp paprika. Toss the chicken pieces in the flour mixture until fully coated, shaking off any excess.
In a separate bowl, whisk together the 1 cup buttermilk and 0.5 cup white vinegar. Dip each chicken piece into the buttermilk mixture, allowing any excess to drip off. This creates a perfect crispy crust when fried. Let the coated chicken rest for 10 minutes while you prepare the green beans—this helps the seasoning adhere better and prevents a gummy coating.
Cook the Green Beans with Celery Crown
Trim the ends off the 1.5 lb fresh green beans and cut them into 2-inch pieces. In a large skillet, melt the 0.5 cup unsalted butter over medium heat. Add the green beans and cook for 5 minutes, stirring occasionally, until they begin to soften slightly but still retain a crisp texture.
Thinly slice the 3 whole celery stalks and 1 whole yellow onion. Add these to the skillet with the green beans and cook for another 5 minutes, stirring frequently. You want the celery and onion to soften while still maintaining a slight crunch. Season with 1 tsp salt and 0.25 tsp black pepper. Remove from heat and set aside—these will be your buttery celery crown topping.
Fry the Chicken to Golden Perfection
Heat 3 cups vegetable oil in a deep fryer or heavy pot to 350°F. Use a thermometer to monitor the temperature—this is critical for even cooking. Working in batches to avoid overcrowding, carefully lower the chicken into the hot oil. Fry for 5-6 minutes until the pieces are golden brown and crispy, turning occasionally for even browning.
Remove the chicken with a slotted spoon and drain on paper towels. The internal temperature should reach 165°F when checked with a meat thermometer. If the oil temperature drops below 325°F during frying, wait for it to recover before adding more chicken. This ensures a perfect crispy exterior every time.
Combine and Serve
Return the fried chicken to the skillet with the green beans and celery crown mixture. Toss everything together gently to coat the chicken in the buttery celery crown. The residual heat will warm the chicken through while keeping the green beans tender-crisp. Garnish with 0.25 cup chopped fresh parsley just before serving.
Serve immediately while the chicken is still crispy and the green beans retain their vibrant color. The combination of crispy fried chicken and the tangy, buttery green beans creates that signature Southern flavor that makes this dish so beloved. Enjoy with your favorite sides!
Pro Tips For Making Church'S Chicken Green Beans
- PAT THE THIGHS DRY: Church’s chicken needs that crispy crust, and wet skin ruins it. After buttermilk marinating, grab paper towels and press hard—no lazy wiping—until the surface is bone-dry. I learned this the hard way after a batch came out soggy; the extra 30 seconds makes all the difference.
- FLOUR THE BUTTERMILK: Mix the flour into the buttermilk before dredging the chicken. This creates a smoother, stickier coating that clings better and browns more evenly. I used to skip it, and the flour would slide off—now the crust stays put.
- DON’T OVERCROWD THE PAN: Cook the chicken in batches if needed, even if it means an extra 5 minutes. Crowding steams the thighs instead of searing, and you’ll end up with greasy, unevenly browned pieces. A hot pan with space = crispy, golden perfection.
- BLANCH THE BEANS FIRST: Toss the green beans in boiling water for 2 minutes before roasting—they’ll cook faster and stay vibrant. Skip this, and you’ll end up with mushy, dull beans fighting for heat with the chicken. (Yes, even if you’re impatient like me.)
Serving suggestions for this dish
Classic Southern Plating
Serve the fried chicken and green beans family-style on a large platter, arranging the crispy pieces in a circular pattern with the buttery celery crown green beans nestled around them. I like to use a cast-iron skillet for serving—it keeps everything warm and adds rustic charm.
Garnish with fresh parsley sprigs for a pop of color and a final touch of freshness. The key is to keep the celery crown separate until serving so it stays crisp. 🥘
Bread Basket Pairing
No Southern meal is complete without warm, buttery bread. I recommend a homemade cornbread or a crusty Italian loaf from the bakery section. The slightly sweet cornbread soaks up any extra celery crown mixture beautifully, while the crusty bread adds a satisfying crunch.
For extra flair, serve with honey butter for dipping. 🍞
Coleslaw Contrast
A classic creamy Southern coleslaw adds a refreshing crunch to balance the richness. I make mine with 1 small head cabbage, ½ cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, and ½ tsp celery seed.
Toss everything together and chill for at least 1 hour before serving. The tangy, creamy texture cuts through the fried chicken perfectly. 🥬
Dessert Pairing
End the meal with a classic Southern dessert like peach cobbler or banana pudding. The warm, spiced peaches complement the savory flavors of the chicken and green beans, while the creamy banana pudding provides a sweet contrast.
For a lighter option, serve with vanilla ice cream and fresh berries. 🍓
Make-Ahead Serving
For gatherings, prep the chicken and green beans separately ahead of time. Store the fried chicken in a 200°F oven for 10 minutes before serving to maintain crispiness.
Keep the celery crown green beans at room temperature until ready to serve. Assemble everything just before guests arrive so the celery crown stays fresh and crunchy. 📅
Presentation Tips
For a restaurant-worthy presentation, use a slate serving board or large wooden platter. Arrange the chicken pieces in a circular pattern with the green beans fanned out around them. Sprinkle extra celery crown topping over the chicken and garnish with additional parsley.
Serve with a side of hot sauce for guests who like a little kick. The visual appeal makes this dish feel even more special. ✨
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Chicken thighs are ideal because they stay juicier and more flavorful during frying. If you must use breasts, cut them into ½-inch pieces and reduce frying time to 4-5 minutes to avoid drying out. For best results, marinate breasts in buttermilk for 30 minutes before coating.
How do I keep the celery crown topping crispy?
Add the celery crown to the green beans just before serving to maintain crispness. If prepping ahead, store the celery and onion separately in the fridge and toss them in only when reheating. For extra crunch, sprinkle with 1 tsp cornstarch before adding to the skillet.
What's the best way to reheat leftover fried chicken?
Reheat in a 200°F oven for 10-12 minutes on a wire rack to maintain crispiness. For air fryer reheating, use 350°F for 3-4 minutes. Avoid microwaving—it makes the chicken soggy.
Can I make this recipe without deep frying?
Yes! For an air-fryer version, coat the chicken as directed and air-fry at 375°F for 18-20 minutes, flipping halfway. For an oven-baked version, bake at 400°F for 25-30 minutes on a wire rack. The texture will be less crispy but still delicious.
Why does my fried chicken turn greasy instead of crispy?
Greasy chicken usually means the oil temperature dropped below 325°F during frying. Keep batches small, maintain proper oil temperature, and let chicken rest 10 minutes after coating. Also, pat chicken dry before dredging to remove excess moisture.