There’s something truly magical about the perfect piece of Southern Fried Chicken – that satisfying crunch as your teeth break through the golden, seasoned crust to reveal tender, juicy meat beneath. This isn’t just any fried chicken recipe; it’s a time-honored Southern tradition that has been perfected over generations, bringing families together around dinner tables from Georgia to Texas.
What makes this Southern Fried Chicken recipe truly special is its foolproof method for achieving restaurant-quality results at home. Whether you’re looking to recreate the crispy perfection of your favorite chain restaurant or simply want to master this iconic American dish, this recipe delivers every single time. Perfect for Fourth of July food celebrations, family gatherings, or any time you’re craving comfort food at its finest, this Extra Crispy Spicy Fried Chicken will become your go-to recipe for impressing guests and satisfying cravings.
The secret lies in the double-dredging technique and carefully balanced spice blend that creates an incredibly flavorful, extra crispy coating while ensuring the chicken remains moist and tender inside. This recipe captures the essence of authentic Southern cooking while being accessible enough for home cooks of any skill level.
Recipe Information
- Difficulty: Medium
- Preparation Time: 30 minutes (plus 4 hours marinating time)
- Cooking Time: 25 minutes
- Resting Time: 4 hours (for marinating)
- Servings: 6-8 people
- Estimated Cost: Medium
Ingredients for Southern Fried Chicken
For the Chicken Marinade:
- 3-4 lbs chicken pieces (mix of thighs, drumsticks, and breasts)
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Seasoned Flour Coating:
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons salt
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground sage
For Frying:
- 6-8 cups vegetable oil (or peanut oil)
- 2 tablespoons reserved marinade (for extra flavor)
Equipment Required
- Large mixing bowl for marinating
- Deep heavy-bottomed pot or Dutch oven
- Wire cooling rack
- Paper towels
- Meat thermometer
- Large shallow dishes for dredging
- Tongs for handling chicken
- Candy thermometer (for oil temperature)
Recipe Preparation: Step-by-Step Instructions
Step 1: Prepare the Chicken Marinade
Combine buttermilk, hot sauce, salt, black pepper, garlic powder, and onion powder in a large bowl. Whisk thoroughly until all seasonings are well incorporated. Add the chicken pieces, ensuring each piece is completely submerged in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight. This marinating process is crucial for tender, flavorful chicken that rivals any restaurant-style fried chicken.
Step 2: Create the Seasoned Flour Mixture
Mix all dry coating ingredients in a large shallow dish or pie plate. Combine flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, white pepper, cayenne pepper, thyme, oregano, and sage. Whisk everything together until evenly distributed. The cornstarch is the secret ingredient that creates that extra crispy texture we’re after.
Step 3: Set Up Your Dredging Station
Remove chicken from marinade, reserving 2 tablespoons of the marinade for later use. Set up your dredging station with the seasoned flour mixture in one dish and have a clean plate ready for coated chicken pieces. This organized approach ensures smooth, efficient coating of each piece.
Step 4: Double-Dredge the Chicken
Dredge each piece of chicken in the seasoned flour, pressing gently to ensure the coating adheres well. Shake off excess flour, then dip briefly back into the reserved marinade, and dredge again in the flour mixture. This double-dredging technique creates the thick, craggy coating that makes restaurant-style fried chicken so irresistible.
Step 5: Heat the Oil
Heat oil to 325°F (165°C) in a heavy-bottomed Dutch oven or deep fryer. Use enough oil so chicken pieces can float freely without touching the bottom. Maintaining proper oil temperature is critical – too hot and the coating burns before the chicken cooks through; too cool and the chicken absorbs too much oil and becomes greasy.
Step 6: Fry the Chicken
Carefully add chicken pieces to the hot oil, being careful not to overcrowd. Fry in batches if necessary. Dark meat (thighs and drumsticks) should cook for 12-15 minutes, while white meat (breasts) needs 10-12 minutes. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
Step 7: Drain and Rest
Transfer cooked chicken to a wire rack set over paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute throughout the meat. This resting period ensures each bite is perfectly juicy.
Chef’s Tips and Variations
Pro Tips for Perfect Results:
- Temperature control is everything – use a candy thermometer to monitor oil temperature throughout cooking
- Don’t rush the marinating process – longer marination time equals more flavorful, tender chicken
- Pat chicken dry before the final flour coating to help it adhere better
- Work in small batches to maintain oil temperature and prevent overcrowding
Flavor Variations:
- Extra Spicy Version: Double the cayenne pepper and add 1 teaspoon chipotle powder for a smoky heat that rivals any Popeyes Spicy Chicken Recipe
- Herb-Crusted Style: Add 2 tablespoons fresh chopped herbs (rosemary, thyme, sage) to the flour mixture
- Buttermilk Honey Glaze: Brush finished chicken with a mixture of honey and butter for sweet-savory perfection
Perfect Fourth of July Food Pairings:
This Southern Fried Chicken makes excellent Fourth of July party food when served alongside:
- Classic coleslaw with tangy vinegar dressing
- Creamy mac and cheese
- Baked beans with bacon
- Corn on the cob with herb butter
- Watermelon and peach salad
- Homemade biscuits with honey butter
Storage and Reheating:
Leftover fried chicken can be stored in the refrigerator for up to 3 days. For best results when reheating, place pieces on a wire rack over a baking sheet and warm in a 375°F oven for 10-15 minutes to restore crispiness. Avoid microwaving, which makes the coating soggy.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 35g
- Carbohydrates: 18g
- Fat: 28g
- Fiber: 1g
- Sodium: 890mg
Nutritional values are approximate and may vary based on specific ingredients and portion sizes used.
Mastering Restaurant-Style Techniques at Home
Learning how to make restaurant-quality fried chicken at home opens up endless possibilities for customization. While this recipe creates chicken that rivals popular chains, you can adjust the spice levels and seasonings to match your preferences. The key principles – proper marination, seasoned flour coating, temperature control, and timing – remain constant whether you’re aiming for a Bojangles Fried Chicken Recipe style or creating your own signature blend.
The beauty of homemade Fried Chicken Extra Crispy lies in controlling every ingredient. You know exactly what goes into your coating, can adjust salt levels for dietary needs, and can experiment with different spice combinations. This recipe serves as your foundation for creating countless variations, from mild and family-friendly to fiery hot versions that satisfy the most adventurous palates.
For special occasions like Fourth of July food dinner gatherings, this recipe scales beautifully. Simply multiply ingredients proportionally and work in batches to feed larger groups. The impressive presentation and incredible flavor make it worthy of any celebration, while the familiar comfort of perfectly executed fried chicken brings people together around the table.
Conclusion
This Southern Fried Chicken recipe represents the perfect marriage of traditional techniques and modern convenience, delivering restaurant-quality results in your home kitchen. The combination of properly marinated chicken, expertly seasoned coating, and careful temperature control creates fried chicken that’s crispy outside, juicy inside, and bursting with flavor in every bite.
Whether you’re planning Fourth of July recipes for a backyard barbecue, looking to recreate your favorite restaurant experience, or simply craving the ultimate comfort food, this recipe delivers consistently outstanding results. The techniques you’ll learn here – from proper marination to achieving that coveted extra crispy coating – will serve you well for years of delicious fried chicken adventures.
Have you tried this Southern Fried Chicken recipe? I’d love to hear about your experience! Leave a comment below sharing your results, any modifications you made, or questions you might have. Don’t forget to share photos of your crispy creations on social media – there’s nothing quite like the pride of perfectly executed homemade fried chicken!
PrintCrispy Southern Fried Chicken Recipe
Crispy, golden, and full of Southern flavor—this Southern fried chicken recipe delivers juicy meat with the perfect crunchy coating every time!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Category: dinner
- Method: Fried
- Cuisine: American
Ingredients
For the Chicken Marinade:
- 3–4 lbs chicken pieces (mix of thighs, drumsticks, and breasts)
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Seasoned Flour Coating:
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons salt
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground sage
For Frying:
- 6–8 cups vegetable oil (or peanut oil)
- 2 tablespoons reserved marinade (for extra flavor)
Instructions
Combine buttermilk, hot sauce, salt, black pepper, garlic powder, and onion powder in a large bowl. Whisk thoroughly until all seasonings are well incorporated. Add the chicken pieces, ensuring each piece is completely submerged in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight. This marinating process is crucial for tender, flavorful chicken that rivals any restaurant-style fried chicken.
Step 2: Create the Seasoned Flour MixtureMix all dry coating ingredients in a large shallow dish or pie plate. Combine flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, white pepper, cayenne pepper, thyme, oregano, and sage. Whisk everything together until evenly distributed. The cornstarch is the secret ingredient that creates that extra crispy texture we’re after.
Step 3: Set Up Your Dredging StationRemove chicken from marinade, reserving 2 tablespoons of the marinade for later use. Set up your dredging station with the seasoned flour mixture in one dish and have a clean plate ready for coated chicken pieces. This organized approach ensures smooth, efficient coating of each piece.
Step 4: Double-Dredge the ChickenDredge each piece of chicken in the seasoned flour, pressing gently to ensure the coating adheres well. Shake off excess flour, then dip briefly back into the reserved marinade, and dredge again in the flour mixture. This double-dredging technique creates the thick, craggy coating that makes restaurant-style fried chicken so irresistible.
Step 5: Heat the OilHeat oil to 325°F (165°C) in a heavy-bottomed Dutch oven or deep fryer. Use enough oil so chicken pieces can float freely without touching the bottom. Maintaining proper oil temperature is critical – too hot and the coating burns before the chicken cooks through; too cool and the chicken absorbs too much oil and becomes greasy.
Step 6: Fry the ChickenCarefully add chicken pieces to the hot oil, being careful not to overcrowd. Fry in batches if necessary. Dark meat (thighs and drumsticks) should cook for 12-15 minutes, while white meat (breasts) needs 10-12 minutes. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
Step 7: Drain and RestTransfer cooked chicken to a wire rack set over paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute throughout the meat. This resting period ensures each bite is perfectly juicy.
Notes
Pro Tips for Perfect Results:
- Temperature control is everything – use a candy thermometer to monitor oil temperature throughout cooking
- Don’t rush the marinating process – longer marination time equals more flavorful, tender chicken
- Pat chicken dry before the final flour coating to help it adhere better
- Work in small batches to maintain oil temperature and prevent overcrowding
Frequently Asked Questions
Q: How can I make this recipe as crispy as Popeyes or other restaurant chains? A: The key to achieving restaurant-level crispiness lies in the double-dredging technique and maintaining proper oil temperature at 325°F. The cornstarch in the flour mixture and the buttermilk marinade create the perfect conditions for maximum crispiness.
Q: What’s the secret to Extra Crispy Spicy Fried Chicken? A: For extra crispiness, ensure your oil temperature stays consistent, don’t overcrowd the pot, and use the double-dredging method. For extra spice, increase cayenne pepper to 2 teaspoons and add chipotle powder for smoky heat.
Q: Can I prepare this Southern Fried Chicken ahead of time for Fourth of July party food? A: Yes! You can marinate the chicken up to 24 hours in advance and even coat it in flour a few hours ahead. Fry just before serving for best results, though fried chicken can be kept warm in a 200°F oven for up to 1 hour.
Q: How do I prevent my fried chicken from being greasy? A: Maintain oil temperature at 325°F throughout cooking, don’t overcrowd the pot, and always drain on a wire rack rather than paper towels alone. Proper temperature control is the most important factor in avoiding greasy chicken.
Q: What’s the best oil for frying Southern Fried Chicken? A: Vegetable oil, peanut oil, or canola oil work best due to their high smoke points and neutral flavors. Avoid olive oil, which has a lower smoke point and can impart unwanted flavors at high temperatures.
