If you’ve been craving KFC-style Southern fried chicken that’s ultra-crispy on the outside, juicy inside, and seasoned to perfection, this recipe gives you the exact crunch you love — no drive-thru needed. Whether you use a stovetop Dutch oven or a deep fryer, the results will make your kitchen smell like pure comfort.
When I was a kid visiting my aunt in Georgia, fried chicken was a Saturday ritual. She had an old cast iron skillet so blackened with seasoning it could have told stories.
She’d soak the chicken in buttermilk overnight, dredge it in her “secret” spice blend, and fry it until the sound of the sizzle practically announced dinner to the neighborhood.
We’d all crowd around the table, hands barely waiting for the “cool down” before tearing into that crunchy, golden skin. This recipe takes that Southern magic and adds a little KFC-style crisp science — so you get tradition and the crackly crust.
Why This Recipe Works Every Time
- Double dredge technique for extra crunch.
- Buttermilk brine keeps chicken juicy.
- Spice-layering — seasoning in both flour and brine for flavor in every bite.
- Works in deep fryer or Dutch oven on stovetop.
- Tested with bone-in pieces for authentic texture.
Ingredients You’ll Need
For the brine:
- 4 lbs bone-in chicken pieces (drumsticks, thighs, breasts, wings)
- 2 cups buttermilk (Borden, Hood)
- 1 tbsp hot sauce (Louisiana, Frank’s RedHot)
- 1 tbsp salt
For the seasoned flour:
- 3 cups all-purpose flour (Gold Medal)
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp cayenne pepper (optional for heat)
- 2 tsp salt
- 1 tsp black pepper
For the egg wash:
- 2 eggs
- ½ cup buttermilk
For frying:
6–8 cups peanut oil or vegetable oil (LouAna, Crisco)
Step-by-Step Instructions
1. Brine the chicken:
In a large bowl, whisk buttermilk, hot sauce, and salt.Add chicken pieces, turning to coat.Cover and refrigerate for at least 4 hours (overnight is best).
2. Prepare dredging station:
In one bowl, whisk together all seasoned flour ingredients.In another bowl, whisk eggs with buttermilk.
3. Dredge for double coating:
Remove chicken from brine (let excess drip off).Coat in seasoned flour → dip in egg wash → coat again in seasoned flour.Place on a wire rack for 15 minutes to let coating set.
4. Heat the oil:
Stovetop Dutch oven: Heat oil to 350°F (175°C).Deep fryer: Set to 350°F.
5. Fry the chicken:
Work in batches to avoid crowding.Fry 12–15 minutes for dark meat, 8–10 minutes for white meat, until golden brown and internal temp hits 165°F (74°C)
.6. Rest before serving:
Drain on a wire rack over a baking sheet for max crispness.
Pro Tips for Maximum Crunch
- Let chicken rest after dredging — it locks in coating.
- Use a thermometer for oil; temperature control = crispy, not greasy.
- Mix white and dark meat for balanced juiciness.
- Reheat leftovers in the oven at 375°F for 10 minutes to restore crispness.
Serving Ideas
- Classic Southern combo: fried chicken + Creamy Homemade Mac & Cheese.
- For a BBQ vibe, pair with Juicy All-American Cheeseburger on the same menu.
- End the meal sweet with Classic Apple Pie.
Storage & Make-Ahead Tips
- Fridge: 3–4 days in airtight container.
- Freezer: Wrap tightly, freeze up to 2 months.
- Reheat: Oven, 375°F, 10–15 minutes for crispness.
> I fry my chicken in the All-Clad Stainless Steel 6-Quart Deep Fryer — it keeps oil at the perfect temp for shatter-crisp coating. For stovetop fans, a Le Creuset Dutch Oven is worth every penny for even heat and durability.
FAQs
- Q: Can I skip the buttermilk brine?Technically yes, but you’ll lose a lot of juiciness and flavor.
- Q: Can I make it less greasy?Yes — drain on a wire rack, not paper towels, so steam doesn’t soften the crust.
- Q: Can I bake instead of fry?You can oven-fry at 400°F for 45–50 minutes, but texture won’t be as crunchy.
Conclusion
This Extra Crispy KFC-Style Southern Fried Chicken delivers the Southern tradition with a crunch you can hear across the table. Serve it up hot, and don’t be surprised if the leftovers mysteriously vanish.
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