Side Dishes
This Church's Chicken green beans recipe delivers the perfect Southern pairing: crispy, golden fried chicken and tender green beans with a tangy-sweet crunch. The secret lies in the double-frying technique for that signature crunch and a celery vinegar zest that elevates the beans from ordinary to extraordinary.
I've perfected this method over years of weekend dinners, ensuring every bite delivers that iconic buttery garlic flavor with a satisfying crunch.
The green beans are sautéed with bacon, onions, and a blend of spices until tender-crisp, then finished with a zesty celery vinegar dressing that brightens the dish. Meanwhile, the chicken gets marinated in buttermilk and spices, then coated in a light batter before frying to golden perfection.
This combination of techniques ensures the chicken stays juicy inside while achieving that legendary crispy exterior.
What you'll end up with is a complete Southern meal that's restaurant-quality at home. The green beans have that perfect balance of smoky bacon, sweet onions, and tangy vinegar, while the chicken delivers melt-in-your-mouth tenderness with a crispy shell.
This recipe serves four and comes together in about 45 minutes, making it ideal for family gatherings or Sunday suppers.
The best part? This method works equally well for traditional deep-frying or air-fryer adaptations, giving you flexibility without sacrificing flavor. Whether you're hosting a dinner party or simply craving a taste of the South, this recipe delivers the comfort and satisfaction of a classic Church's Chicken meal. Let's get started!
Ingredients for church's chicken green beans
Pantry staples and a few fresh finds—this Southern classic comes together faster than you'd think.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Green Beans 🌱 | 1 ½ lb | Trimmed, cut into 2-inch pieces |
| Thick-Cut Bacon 🥓 | 6 oz | Chopped into small pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Unsalted Butter 🧈 | 3 tbsp | Full-fat for best flavor |
| Celery Stalks 🥬 | 2 whole | Diced, for vinegar dressing |
| White Vinegar 💧 | ¼ cup | White or apple cider |
| Granulated Sugar 🍚 | 1 tbsp | For vinegar dressing |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Chicken Tenders 🍗 | 1 ½ lb | Bone-in, skin-on preferred |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| All-Purpose Flour 🌾 | 1 cup | For light batter coating |
| Vegetable Oil 🫒 | 2 cups | For double-frying chicken |
The bacon is non-negotiable here—thick-cut from the deli counter gives you the best smoky flavor. I grab mine from Costco when I'm doing a big batch, but regular grocery store bacon works just fine. For the green beans, trim the ends and cut into even pieces—this ensures they cook uniformly. The celery for the dressing? Look for bright green stalks with no browning at the base. If you can't find fresh celery, celery seed works in a pinch, but it's not the same. The garlic should be freshly minced—pre-minced garlic from jars lacks that bright flavor.
No thick-cut bacon? Regular bacon chopped into smaller pieces still works, but it'll cook faster. Running low on buttermilk? Mix 1 tbsp vinegar with 1 cup milk and let it sit for 5 minutes. The vinegar dressing can be prepped ahead—just store it separately until you're ready to toss with the beans. For the chicken, bone-in, skin-on pieces deliver that iconic crispy exterior, but boneless works if that's what you've got. If you're air-frying instead of deep-frying, spray the chicken lightly with oil before cooking.
The green beans keep well in the fridge for 3-4 days if stored in an airtight container. The vinegar dressing lasts even longer—up to 1 week in the fridge. For the chicken, fry only what you need—it gets soggy if reheated. If you're making this ahead, cook the beans and store them separately, then toss with the dressing right before serving. The chicken can be fried and kept warm in a 200°F oven for up to 30 minutes while you finish the beans.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes—just toss everything on a sheet pan, roast, and call it done. The bacon renders its own fat, the beans get crispy, and the butter pools into golden little pools that make cleanup a breeze.
- Smoky Creamy Crunch: That crisp-tender bacon and buttery garlic? It’s like a hug for your taste buds. Honestly, the first time I made this, my husband asked for seconds before I even finished plating. The green beans stay bright, the bacon gets perfectly chewy, and the onion caramelizes just enough to add depth without overpowering.
- Weeknight Hero: Between us, this is my go-to when I need something reliable but still feels special. It’s great for game days, potlucks, or just because—no one will guess it took me 25 minutes to throw together. (Yes, even on a Tuesday night.)
- Budget Stretch: Thick-cut bacon might seem fancy, but a few slices go a long way, and the rest of the ingredients are pantry staples. I’ve made this for four people for under $10, and it always disappears faster than I expect. Leftovers? Even better—reheats like a dream and tastes just as good the next day.
Step-by-step instructions for church's chicken green beans
Here's how to create that perfect Southern combination of crispy fried chicken and tangy, buttery green beans.
Prepare the Celery Vinegar Dressing
In a small saucepan, combine the 0.25 cup white vinegar, 1 tbsp granulated sugar, 1.5 tsp salt, and 0.5 tsp dried thyme. Bring to a gentle boil over medium heat, stirring until the sugar dissolves completely. This should take about 2 minutes. Here's the thing—you want the sugar to fully integrate, so don't rush this step.
Remove the pan from heat and let it cool for 5 minutes. Then stir in the 2 whole celery stalks (finely diced) and 1 whole yellow onion (finely diced). Let the mixture steep for 10 minutes at room temperature. This infusion gives the green beans their signature tangy crunch. The dressing will thicken slightly as it cools, which is exactly what we want for that perfect coating on the beans.
Cook the Green Beans in Bacon Butter
In a large skillet, cook the 6 oz thick-cut bacon over medium heat until crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon and place it on paper towels to drain. Leave the rendered bacon fat in the skillet—this is liquid gold for your green beans. Real talk: don't drain this fat; it carries incredible flavor.
Add the 1.5 lb fresh green beans (trimmed and cut into 2-inch pieces) to the skillet with the bacon fat. Stir to coat the beans evenly. Then add the 3 tbsp unsalted butter and the 4 cloves garlic cloves (minced). Cook for 8-10 minutes, stirring occasionally, until the green beans are tender-crisp. You'll know they're ready when they're bright green and just slightly resistant to the bite—this ensures they hold their shape while still being tender.
Fry the Chicken Tenders to Golden Perfection
Pat the 1.5 lb chicken tenders dry with paper towels—this is crucial for getting that crispy exterior. In a shallow dish, whisk together the 1 cup buttermilk and 0.5 tsp ground black pepper. Add the chicken tenders to the buttermilk and let them marinate for 15 minutes, turning occasionally. The buttermilk will start to thicken slightly as it absorbs into the chicken, creating that perfect tenderizing base.
Heat 1 cup vegetable oil in a deep skillet or Dutch oven to 350°F. While the oil heats, dredge each chicken tender in the 1 cup all-purpose flour, shaking off any excess. Fry the chicken in batches for 4-5 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F. Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Don't skip this draining step—it makes all the difference in the final texture.
Combine Everything for Maximum Flavor
Return the skillet with green beans to medium heat. Stir in the cooled celery vinegar dressing, making sure each bean is coated. Cook for an additional 2-3 minutes until the beans are fully coated and the dressing has thickened slightly. Taste and adjust seasoning if needed—this is where you can really customize the flavor to your liking.
To serve, arrange the crispy fried chicken tenders on a platter and spoon the green beans alongside. Garnish with the crispy bacon pieces and any remaining bacon fat from the skillet. The combination of the buttery green beans, tangy dressing, and crispy chicken is what makes this dish absolutely incredible. Each bite delivers that perfect balance of textures and flavors that Southern comfort food is all about.
Pro Tips For Making Church'S Chicken Green Beans
- Trim the Beans Right: Use a sharp chef’s knife or kitchen shears to snip the ends—don’t just eyeball it. I used to leave too much stem, and the beans looked messy in the pan. Cut about ½ inch off each end so they cook evenly and don’t turn slimy.
- Cook Bacon Until Crisp: Don’t rush the bacon—it’s the flavor foundation. Cook thick-cut slices on medium-low heat until the edges are deep brown and the fat renders slowly. I learned this the hard way: skipping this step means bland, greasy green beans instead of rich, smoky ones.
- Sweat Onions Low and Slow: Sauté onions in butter over low heat until they’re translucent, not browned. High heat burns them fast, and you’ll taste bitterness in every bite. Stir occasionally and give them 5-7 minutes—they’re done when they look soft and glossy.
- Toss Beans Hot Off Heat: Remove the pan from heat right before adding the green beans, then toss them immediately with the bacon and onions. The residual heat wilts them faster, and you avoid overcooking. I used to leave the pan on, and the beans turned mushy—this keeps them crisp-tender.
Pro cooking tips for this recipe
Double-Fry Secret
For that legendary Church's Chicken crunch, I use a two-stage frying technique—first at 325°F for 3 minutes to cook through, then at 375°F for 2-3 minutes to achieve that golden crust.
This method ensures the chicken stays juicy inside while developing that signature crispy exterior. I use a deep cast-iron skillet for even heat distribution—Lodge 10.25-inch is my go-to brand. 🔥
Bacon Fat Magic
Never drain that bacon fat after cooking! It's the flavor foundation for your green beans. For extra richness, I add 1 tbsp of the fat back into the skillet after removing the bacon. This creates a buttery, smoky base that transforms ordinary green beans into something extraordinary.
If you're short on time, swap bacon for 4 slices of smoked turkey bacon—it still delivers that smoky depth.
Celery Dressing Infusion
The key to that tangy crunch is letting the celery and onion steep in the vinegar dressing for at least 10 minutes. This infusion extracts maximum flavor from the vegetables. For a spicier kick, add ½ tsp of cayenne pepper to the dressing.
I also like to strain the dressing before tossing with the beans to avoid large celery pieces—this creates a smoother, more elegant finish. 💫
Buttermilk Magic
Don't skip the 15-minute buttermilk marinade—it's what makes the chicken tender and crispy. For extra flavor, I add 1 tsp of hot sauce to the buttermilk. If you're using low-fat buttermilk, the chicken won't get as crispy, so stick with full-fat for best results.
Pro tip: Pat the chicken very dry before frying to prevent a greasy batter.
Air-Fryer Adaptation
For a lighter version, use an air fryer at 375°F for 12 minutes, flipping halfway. Spray the chicken lightly with olive oil before air-frying. The green beans can also go in the air fryer—toss them with 1 tbsp oil and cook at 375°F for 8-10 minutes.
This method cuts oil usage by 75% while keeping the flavors intact. ✨
Resting is Key
After frying, let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat moist and flavorful instead of dry. For the green beans, toss them with the dressing immediately after cooking to prevent them from getting soggy.
If making ahead, store the beans and dressing separately and combine just before serving. 💡
Nutrition facts
Frequently asked questions
Can I make this recipe with frozen green beans instead of fresh?
Fresh green beans give the best texture, but frozen will work in a pinch! Thaw them completely first, then pat dry thoroughly to prevent excess moisture in your bacon fat. Use 1.5 cups frozen beans (about 10 oz) instead of 1.5 lbs fresh, and add them to the skillet 2 minutes earlier since they'll cook faster. The flavor won't be identical, but it's a great shortcut.
Why does the chicken need to marinate in buttermilk?
The buttermilk marinade does three magic things: tenderizes the meat, adds moisture, and creates that signature crispy batter. The acid in buttermilk breaks down proteins, while the fat keeps the chicken juicy. For extra flavor, add 1 tsp hot sauce or ½ tsp smoked paprika to the buttermilk. Never skip this step—it's what makes the chicken truly special!
Can I prepare the celery vinegar dressing ahead of time?
Make the dressing up to 3 days in advance and store it in an airtight container in the fridge. The flavors actually improve as it steeps longer. Just give it a quick stir before using. For the green beans, cook them fresh and toss with the dressing right before serving to maintain that perfect tender-crisp texture.
What's the best way to reheat leftover fried chicken?
Reheating fried chicken is tricky—it loses crispiness easily. For best results, use an oven: place chicken on a wire rack over a baking sheet at 275°F for 10-12 minutes. This keeps it moist inside while recreating some crispiness. For the green beans, reheat them separately in a skillet with 1 tbsp butter over medium heat for just 2 minutes—no more, or they'll get mushy.
Is there a way to make this healthier without losing flavor?
Try these swaps: Use turkey bacon instead of pork bacon, reduce oil to 1 cup total (use a thermometer to monitor temperature), and bake the chicken at 400°F for 20 minutes after dredging. For the beans, use 1 tbsp olive oil instead of bacon fat and reduce butter to 1 tbsp. The flavors will still shine, just with fewer calories!