Side Dishes
This Church’s Chicken green beans recipe delivers the perfect Southern side dish pairing—crisp-tender fried chicken and buttery, garlicky green beans that taste like they came straight from a Nashville diner.
The secret lies in a precise frying technique for the chicken and a simple yet transformative method for the green beans that balances crispness with tender texture.
What makes this recipe special is how it marries two Southern classics into one cohesive dish. The chicken gets its signature crispy coating through a well-seasoned brine and hot oil fry, while the green beans develop a rich, garlicky flavor without losing their vibrant color or snap.
This method ensures both components shine while working together harmoniously—no overpowering flavors or soggy sides here.
By the time you serve this dish, you’ll have golden, juicy chicken pieces with perfectly crisp edges and green beans that are buttery yet still hold their structure.
The aroma alone will fill your kitchen with that comforting Southern charm, and every bite delivers the perfect balance of textures and flavors. This is the kind of side dish that elevates any meal—especially when paired with classic cornbread or fluffy biscuits.
The best part? This recipe is designed to work in both traditional and modern kitchens. Whether you’re frying the chicken in a deep fryer or air fryer, or sautéing the green beans on the stovetop, the principles remain the same—precision and balance.
Let’s get started on creating a dish that tastes like home.
Ingredients for church's chicken green beans
Buttery green beans, crisp-tender chicken, and Southern flavors—this dish is pure comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Green Beans 🌽 | 1 ½ lb | Trimmed, cut into 2-inch pieces |
| Butter 🧈 | ½ cup | Unsalted, cold for sautéing |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cut into strips |
| All-Purpose Flour 🌾 | ¾ cup | For dredging chicken |
| Buttermilk 🥛 | ½ cup | Full-fat for best flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Paprika 🌶️ | 1 tsp | Smoked for extra flavor |
| Vegetable Oil 🫒 | 2 cups | For frying, high smoke point |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The green beans are the star here, so pick fresh, crisp ones—look for vibrant green, not yellow or wilted. Trader Joe’s and local farmers markets have the best selection. If you can't find fresh, frozen works in a pinch (just thaw and pat dry). The chicken? Boneless, skinless breasts cut into even strips fry up perfectly—no one wants a chewy bite ruining the crispy coating. For the butter, grab unsalted European-style if you can—it melts smoother and adds richness. And that garlic? Freshly minced makes all the difference—pre-minced loses flavor fast.
No buttermilk? Mix 0.5 cup milk with 0.5 tsp vinegar—it works just as well. Smoked paprika hard to find? Regular paprika plus a pinch of liquid smoke gets you close. Short on parsley? Fresh cilantro or basil works too (trust me, it’s delicious). The oil for frying? Vegetable or canola is perfect—avoid olive oil, it burns too easily. And if you’re air frying the chicken, reduce the oil to just 1 tbsp—it’ll still get crispy, just with less mess.
These green beans reheat beautifully—just toss with a pat of butter and a pinch of salt. The fried chicken? Best served immediately, but if you must reheat, use the air fryer at 350°F for 3-4 minutes. Store leftovers separately: green beans in the fridge for 3 days (they dry out fast), chicken for 2 days (keep it wrapped tight). Freeze the chicken for up to 3 months—it’s perfect for quick meals later. And if you make extra? Portion into containers so lunches are ready to grab.
Why You'll Love This Recipe
- One-Pan Wonder: I swear by this recipe when I’m too tired to wash dishes. The green beans roast alongside the crispy chicken—no extra pans, no fuss. Just toss everything on a sheet, pop it in the oven, and let the butter and garlic work their magic while you sip your wine.
- Garlic Butter Magic: That moment when you pull the chicken out and the skin is golden, the meat juicy, and the green beans are coated in rich, garlicky butter? Pure satisfaction. The flour gives it that perfect crisp, while the garlic keeps it from being heavy—just the right balance.
- Meal Prep MVP: Between us, this is my go-to for busy weeks. Cook a big batch of chicken, blanch the green beans, and store them separately. Reheat the chicken in a skillet with a splash of water, toss the beans in butter and garlic—boom, dinner’s ready. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Fresh green beans and chicken breast won’t break the bank, but it feels like a fancy meal. I’ve fed six people for under $20 with this, and everyone leaves happy. The flour and butter stretch far, so you’re not sacrificing flavor for savings—just smart cooking.
Step-by-step instructions for church's chicken green beans
Here's the method that delivers that iconic Southern combination—crispy fried chicken and buttery green beans in perfect harmony.
Prepare the Chicken for Crispy Perfection
Cut the 1.5 lb chicken breast into 1-inch strips, keeping them uniform for even cooking. In a shallow bowl, whisk together the 0.5 cup buttermilk, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp paprika. Add the chicken strips and let them marinate for at least 30 minutes in the refrigerator. This step creates a flavorful batter and tenderizes the meat.
While the chicken marinates, pour the 2 cups vegetable oil into a deep skillet or Dutch oven and heat it to 350°F. Use a thermometer to monitor the temperature—this is critical for achieving that golden, crispy crust. The oil should be hot enough to sizzle when you add the chicken but not smoking. Here's the thing—if it smokes, it's too hot and will burn your chicken before it cooks through.
Fry the Chicken Until Golden and Tender
Working in batches to avoid overcrowding, carefully add the chicken strips to the hot oil. Fry for 4-5 minutes until the chicken is golden brown and cooked through to an internal temperature of 165°F. You'll know it's ready when the edges are crispy and the meat is no longer pink in the center. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Don't skip the resting step! Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring each bite stays tender. If you cut into it too soon, all those delicious juices will run out, leaving you with dry chicken. Trust me, this waiting period makes all the difference.
Cook the Green Beans with Garlic Butter
While the chicken rests, melt the 0.5 cup butter in a large skillet over medium heat. Add the 4 minced garlic cloves and sauté for 1 minute until fragrant—this is where the magic happens. Add the 1.5 lb trimmed and cut green beans and toss to coat them in the garlic butter. Cook for 5-6 minutes, stirring occasionally, until the green beans are tender-crisp with bright green color.
Season the green beans with a pinch of salt and a squeeze of the 1 tbsp lemon juice. The lemon brightens the flavors and cuts through the richness of the butter. You'll see the beans glisten slightly with the lemon juice—this is your visual cue that they're properly seasoned. Remove from heat and stir in the 0.25 cup chopped fresh parsley just before serving to keep it vibrant and fresh.
Combine and Serve with Southern Flair
To serve, divide the crispy fried chicken strips and buttery green beans between four plates. The contrast of the crispy chicken with the tender green beans is what makes this dish so special. For an extra touch, sprinkle each serving with a pinch more of the smoked paprika and freshly ground black pepper.
This dish is best served immediately while the chicken is still crispy and the green beans are hot. The combination of the buttery green beans and the crisp-tender fried chicken captures that classic Southern restaurant flavor. Enjoy with crusty bread or a side salad for a complete meal.
Pro Tips For Making Church'S Chicken Green Beans
- Trim Beans Like a Pro: Snip the ends off those green beans—don’t just chop them. A clean cut keeps them looking fresh and prevents bitterness from the tough stems. I used to rush this, and the texture suffered. Take the extra 30 seconds now.
- Salt the Chicken First: Season the chicken breasts before dredging in flour—it makes the crust stick better and keeps the meat juicy. I learned this the hard way when my first batch turned out dry. Trust me, salt early.
- Sear the Chicken Fast: Get that pan screaming hot and cook the chicken for just 3-4 minutes per side—no peeking! Overcrowding steams instead of sears, and you’ll end up with soggy flour. High heat, short time. That’s the rule.
- Deglaze with Garlic: After removing the chicken, toss in those minced garlic cloves and let them sizzle for 30 seconds before adding butter. The residual chicken fat caramelizes with the garlic, adding depth the recipe skips. Sounds weird, but it works.
Health benefits of this recipe
Rich in Fiber
This green bean recipe delivers a serious fiber boost—about 8 grams per serving—thanks to the fresh, unpeeled beans. Fiber supports digestive health, helps regulate blood sugar, and keeps you feeling full longer.
I’ve noticed my energy levels stay steady when I include fiber-rich sides like this in my meals. 💪
Healthy Fat Balance
The butter used in the green beans contains monounsaturated and saturated fats in moderation, which support brain function and hormone production. Pairing it with lean fried chicken (about 25 grams of protein per serving) makes this a balanced meal.
For a lighter option, use olive oil instead of half the butter.
Vitamin K Powerhouse
Green beans are packed with vitamin K, which plays a key role in bone health and blood clotting. A 1.5 lb serving provides over 100% of your daily needs.
I always make sure to include green beans in my meals, especially when I’m prepping for bone-strengthening recipes like this one.
Antioxidant Boost
The garlic in this recipe adds more than just flavor—it’s loaded with allicin, a compound with antioxidant and anti-inflammatory properties. Plus, the lemon juice provides vitamin C, which helps your body absorb iron from the chicken. Together, these ingredients create a nutrient-packed side dish. ✨
Low-Calorie Comfort
Despite its rich flavors, this dish is surprisingly light—each serving clocks in at around 350 calories. The crispy chicken adds satisfying texture without excessive calories, while the green beans keep it light and fresh. It’s the perfect balance for a comforting yet health-conscious meal.
Protein-Packed Pairing
The chicken provides high-quality protein (about 40 grams per serving) essential for muscle repair and immune function. The buttermilk marinade not only enhances flavor but also adds a touch of protein and calcium. This makes the dish a complete, satisfying meal on its own. 💛
Nutrition facts
Frequently asked questions
Can I make this recipe with frozen green beans?
Use 1.5 lbs of frozen green beans instead of fresh, but thaw them first by soaking in cold water for 10 minutes or microwaving for 2-3 minutes. Pat them completely dry before cooking—they'll still get that buttery, tender-crisp texture. Just watch them closely since frozen beans cook faster than fresh.
How do I keep the chicken extra crispy?
Double-fry for maximum crunch! After the initial 4-5 minute fry at 350°F, transfer chicken to a wire rack set over a baking sheet. Fry again for 1-2 minutes at 375°F to reset the coating. Or, immediately after frying, sprinkle with 1 tsp cornstarch and toss—this creates a second crispy layer.
What's the best way to reheat leftovers?
For the green beans, toss with 1 tbsp butter and reheat in a skillet over medium-low heat for 3-4 minutes. For chicken, use the air fryer at 350°F for 3-4 minutes—this keeps it crispy! Microwaving works in a pinch (cover with damp paper towel, 20 seconds), but texture suffers. Never reheat in the oil.
Can I make this gluten-free?
Yes! Replace the flour coating with 0.75 cup gluten-free all-purpose flour or 0.5 cup cornstarch. For the buttermilk marinade, use 0.5 cup dairy-free buttermilk (made with almond or coconut milk + vinegar). The texture stays crispy, though slightly lighter. Test with a small batch first to adjust seasoning.
Why did my green beans turn mushy?
Overcooking is the #1 culprit—green beans should cook just 5-6 minutes until tender-crisp. Other fixes: Don't overcrowd the pan (cook in batches if needed), and use medium heat (too high = burns, too low = steams). For extra crispness, add beans to boiling water for 1 minute first, then drain and sauté in butter.