Side Dishes
This Church’s chicken green beans recipe brings the iconic Southern side dish to life with crispy fried onions and tangy buttermilk magic—just like the original.
The secret lies in the buttermilk marinade for the chicken and the slow-cooked green beans with bacon and onions, creating a dish that's both comforting and restaurant-worthy. I've perfected this recipe over years of testing, ensuring every bite delivers that signature flavor without the fuss of deep-frying at home.
The recipe combines two iconic Southern elements: tender, buttermilk-brined chicken and green beans sautéed with bacon and onions until they're caramelized and crispy. The chicken stays juicy and flavorful, while the green beans develop a sweet, smoky depth that pairs perfectly with the crispy fried onions on top.
This dish is designed to be made ahead, so you can focus on other elements of your meal while the green beans simmer and the chicken cooks to golden perfection.
What you'll end up with is a plate that looks as impressive as it tastes—juicy chicken pieces with crispy edges, green beans glistening with bacon fat, and onions that add a satisfying crunch.
The tangy buttermilk marinade keeps the chicken tender, while the slow-cooked green beans absorb all the smoky, savory flavors from the bacon and onions. This is the kind of dish that makes weeknight dinners feel like a special occasion without the extra effort.
Whether you're serving this as a side for a family dinner or bringing it to a potluck, the combination of textures and flavors will impress everyone at the table. The recipe scales easily, so you can adjust the quantities to fit your needs.
Let's get started on creating this Southern classic that brings comfort and flavor together in every bite.
Ingredients for church's chicken green beans
Pantry staples meet Southern comfort—just 13 ingredients for restaurant-quality flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Skin-on for crispy edges |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| Yellow Onions 🧅 | 1 whole | Medium size, thinly sliced |
| Thick-Cut Bacon 🥓 | 6 oz | Thick-cut for crispiness |
| Fresh Green Beans 🥦 | 1 ½ lb | Trimmed, cut into 2-inch pieces |
| Yellow Onion 🧅 | 1 whole | Large, sliced for frying |
| All-Purpose Flour 🌾 | ½ cup | For dredging chicken |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For seasoning chicken |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For frying onions |
| Butter 🧈 | 2 tbsp | Unsalted for best flavor |
The chicken thighs are non-negotiable here—skin-on gives that crispy edge, and thighs stay juicier than breasts. Trader Joe's or Costco have great prices for bone-in, skin-on thighs. If you can't find them, grab skinless thighs and add a pinch of salt to the buttermilk marinade to help crisp the edges. The green beans should be fresh, not waxy—local farmers markets have the best selection. Avoid the pre-trimmed bags; they lose flavor fast. For the bacon, thick-cut is key—it renders fat slower, giving you that perfect crunch.
No buttermilk? Mix 1 cup milk plus 1 tbsp lemon juice or vinegar and let it sit 5 minutes. Subbing bacon? Smoked turkey bacon works, but add a pinch of smoked paprika to mimic the flavor. Fresh green beans too expensive? Frozen works in a pinch—just thaw and pat dry. The onions for frying? Yellow or sweet both work, but yellow adds more depth. If you're frying, use a mix of olive oil and butter—butter adds flavor, oil adds crispiness. And trust me, don't skip the thyme—it's the secret Southern touch.
Chicken marinates best overnight, but 2 hours minimum works too. The green beans keep 3 days in the fridge, and the fried onions stay crispy for 2 days if stored in an airtight container. I like to fry the onions fresh before serving, but you can make them ahead and reheat in a 350°F oven for 5 minutes. The whole dish reheats beautifully—just warm the chicken and green beans separately to keep textures perfect.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s actually one pan—no fussing with multiple dishes. Toss the chicken, bacon, and green beans together, and let the oven do the work while you sip your coffee. The bacon renders its own fat, crisping everything perfectly without extra cleanup.
- Buttermilk Crunch: That crispy-but-tender chicken? It’s all in the buttermilk marinade. The thighs stay juicy inside while developing a golden crust, and the buttermilk’s tang cuts through the richness of the bacon. Honestly, I’ve tried other fried chicken recipes, but this one’s my secret weapon for that just-right texture.
- Weeknight Crowd-Pleaser: Between us, this feeds six people for under $20 and still gets my picky husband nodding. The green beans stay crisp, the bacon adds smoky depth, and the chicken? Always disappears first. I make it for game nights, lazy Sundays, or when I need a meal that won’t spark arguments.
- Leftovers That Don’t Suck: Here’s what sold me—those leftovers? Better the next day. The chicken stays moist, the green beans hold their snap, and the bacon’s crispiness turns into a delicious chew. Pack it for lunches or reheat it for dinner; it’s the kind of dish that tastes like you put in effort, even when you didn’t.
Step-by-step instructions for Church's chicken green beans
Here's how to deliver that signature crispy, tangy, restaurant-quality combination at home.
Marinate the Chicken in Buttermilk
Place the 1.5 lb boneless chicken thighs in a shallow dish. In a separate bowl, whisk together the 1 cup buttermilk, 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.5 tsp dried thyme. Pour this mixture over the chicken, making sure each piece is fully coated. Cover and refrigerate for at least 4 hours—this is crucial for tender, flavorful meat with that signature crispy crust.
Here's the thing—don't skip this step. The buttermilk's acidity breaks down the chicken fibers, while the fat keeps it moist. I like to turn the chicken occasionally during marinating to ensure even flavor penetration. If you're short on time, marinate for at least 2 hours, but overnight is ideal for maximum tenderness.
Fry the Chicken to Golden Perfection
Heat 2 tablespoons extra-virgin olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter foams. Remove the chicken from the marinade (let any excess drip off) and dredge each piece in the 0.5 cup all-purpose flour, shaking off any excess. Place the chicken in the hot skillet and cook for 4-5 minutes per side until golden brown and crispy.
Watch the color closely—you want a deep golden brown, not dark brown. If the chicken browns too quickly, reduce the heat slightly. The internal temperature should reach 165°F when measured with a meat thermometer. Transfer the chicken to a paper towel-lined plate to drain excess oil while you prepare the green beans.
Cook the Crispy Fried Onions
In the same skillet (no need to clean it—the flavor is everything), add the 6 oz thick-cut bacon and cook over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan. Add the 1 whole yellow onion (sliced) and cook in the bacon fat for 8-10 minutes until golden brown and caramelized.
Here's where the magic happens: the bacon fat creates those irresistible crispy onions. If the onions aren't browning quickly enough, increase the heat slightly. Remove the onions with a slotted spoon and set them aside with the bacon. You'll add them back later for that signature crunch.
Sauté the Green Beans
In the same skillet, add 2 tablespoons extra-virgin olive oil and heat over medium heat. Add the 1.5 lb fresh green beans (trimmed and cut into 2-inch pieces) and sauté for 5-6 minutes until tender-crisp. Season with 0.5 tsp salt and 0.5 tsp black pepper. Remove the green beans from the skillet and set aside.
You want the green beans to stay vibrant and slightly crisp—they should have a satisfying bite. If they start to soften too quickly, reduce the heat slightly. The green beans will finish cooking when combined with the chicken and onions.
Assemble and Serve
Return all the fried components—chicken, bacon, and onions—to the skillet. Toss everything together gently to combine, then add the sautéed green beans. Cook for an additional 1-2 minutes to heat everything through and allow the flavors to meld. Serve immediately, garnished with any remaining crispy onions on top for that extra crunch.
This dish is all about balance—crispy chicken, tangy buttermilk flavor, sweet caramelized onions, and fresh green beans. The secret to keeping everything crispy is serving it right away, so don't let it sit. Enjoy with a side of buttery cornbread for the ultimate Southern experience!
Pro Tips For Making Church'S Chicken Green Beans
- CRISP THE BACON FIRST: Cook the thick-cut bacon until it’s deep golden—almost to the point of being crispy—before removing it to drain. That extra 2-3 minutes of cooking turns the bacon fat into liquid gold for frying the chicken later. (Yes, I know it’s tempting to rush it, but trust me: the chicken will thank you.)
- BRINE THE CHICKEN: Toss the boneless thighs in a bowl with ¼ cup salt, 1 tablespoon sugar, and 2 cups water for 30 minutes before marinating in buttermilk. This step keeps the meat juicy and ensures the buttermilk coating sticks better. (I learned this the hard way—dry, rubbery thighs are no one’s idea of a good time.)
- DON’T SKIP THE ONION FLAVOR: Sauté the yellow onions in the bacon fat until they’re soft and caramelized—about 8-10 minutes—before adding the green beans. The deeper the color, the richer the flavor. (This isn’t just about taste; it’s the thing that makes the dish feel restaurant-quality.)
- USE FRESH BUTTERMILK: If your buttermilk smells sour or has a thick, clumpy texture, toss it and grab a fresh carton. Old buttermilk won’t marinate the chicken properly and can make the coating gummy. (I’ve ruined a batch because of this—don’t be that person.)
Essential equipment for perfect results
Skillet Essentials
You’ll need a large, heavy-bottomed skillet—I recommend a 12-inch cast iron like the Lodge Pre-Seasoned Skillet—for frying both the chicken and onions. Cast iron retains heat beautifully and creates that perfect sear.
If you don’t have cast iron, a stainless steel skillet with good heat distribution (like All-Clad Stainless) works too. Avoid nonstick—it won’t give you the crispy texture you’re after. 🔥
Thermometer Must-Have
A meat thermometer is non-negotiable for perfect chicken. I swear by the ThermoWorks Smoke for its accuracy and durability. Insert it into the thickest part of the thigh—it should read 165°F before removing it from the pan.
No guessing! Even if the chicken looks golden, it might still be undercooked inside. This is especially important for beginners who worry about dryness.
Bacon Cooking Tools
For crispy bacon, use a slotted spoon (like OXO Good Grips) to remove it from the pan without losing all that flavorful fat. The fat is liquid gold—it’s what caramelizes the onions later.
I also recommend a fine-mesh strainer to drain excess oil from the fried chicken before serving. This keeps your dish from feeling too greasy while preserving all that delicious flavor. 🥓
Onion Slicing Helper
Thin, even onion slices are key for crispy fried onions. A mandoline slicer (like OXO Good Grips) makes this task effortless and consistent. If you don’t own one, a sharp chef’s knife and steady hand work—just be careful!
For extra crispiness, pat the sliced onions dry with a paper towel before frying. Moisture makes them steam instead of brown. 🧅
Marinade Containers
Use a shallow dish (like a glass baking dish) for the buttermilk marinade—it helps the chicken absorb flavor evenly. If you’re marinating overnight, cover it with plastic wrap or a lid to keep it fresh.
For the flour dredge, a fine-mesh sieve (like Norpro) helps distribute the flour evenly without clumping. This ensures a light, crispy crust rather than a heavy coating. 🥛
Storage Containers
For leftovers, store components separately in airtight containers. I use Glasslock containers for the chicken and green beans—they keep everything fresh for up to 3 days. For the fried onions, store them in a paper towel-lined container to maintain crispiness.
Reheat the chicken and green beans separately in a skillet over medium heat for 3-4 minutes, then add the onions back in at the end to keep them crispy. 💡
Nutrition facts
Frequently asked questions
Can I make this dish ahead of time?
Yes! The green beans can be sautéed and stored in an airtight container for up to 3 days, while the fried onions stay crispy for 2 days if kept in a paper towel-lined container. Reheat the chicken and green beans separately over medium heat for 3-4 minutes, then add the onions back at the end to keep them crispy. The buttermilk marinade works best fresh, but you can prep the chicken up to 24 hours ahead.
What if I don't have buttermilk?
No problem! Mix 1 cup milk with 1 tbsp lemon juice or vinegar, stir, and let it sit for 5 minutes to curdle. This DIY buttermilk works just as well for the marinade. For extra tang, add ½ tsp extra lemon juice to the mix. The acidity is key for tenderizing the chicken.
Can I use chicken breasts instead of thighs?
Chicken breasts will work, but thighs are ideal for this recipe. Breasts dry out faster, so marinate them for at least 6 hours and cook them at medium-low heat for 3-4 minutes per side to avoid overcooking. For extra moisture, add 1 tbsp honey to the buttermilk marinade to help retain juices.
How do I keep the fried onions crispy?
Pat the sliced onions very dry with paper towels before frying—moisture makes them steam instead of crisp. Cook them in the bacon fat over medium heat until golden brown (8-10 minutes). For serving, store them in a paper towel-lined container to absorb excess oil. Reheat in a 350°F oven for 5 minutes if needed.
What's the best way to serve this dish?
This Southern classic pairs perfectly with buttery cornbread, fluffy biscuits, or a crisp green salad. For extra flair, drizzle with hot honey or serve with a side of pickled jalapeños to cut through the richness. The crispy fried onions add a satisfying crunch, so don’t skip them—they’re the star of the dish!