Beer Brined Southern Fried Chicken

Kountry Kev’s signature “Kwipsy” fried chicken is back and better than ever—this time, with a twist! Marinated in a bold beer brine for over three hours and seasoned with a powerhouse blend of spices, this crispy fried chicken brings Southern comfort with a flavor punch. Top it off with our Sweet Heat Lemon Ranch Sauce for the perfect blend of tang, spice, and buttery richness. Your taste buds won’t know what hit ‘em!

Kountry Kev's famous “Kwipsy” fried chicken, fresh out the fryer—crispy, juicy, and full of Southern flavor.

What you'll need:

Chicken Seasoning

• Smoked paprika

• Texas Pete Dust Dry Seasoning

• Kinder’s SPG (The Blend: Salt Pepper & Garlic)

• Kinder’s Butcher’s All-Purpose

• Ground Mustard

Chicken Breading

• Flour

• Cornstarch

*Season flour/cornstarch mixture with the same seasonings as the chicken*

Sweet Heat Lemon Ranch Sauce

• ½ stick Kerry Gold Garlic & Herb Butter

• 1 cup chicken broth

• ½ cup Hidden Valley Ranch Seasoning

• ½ cup Texas Pete Dust Dry Seasoning

• 1 cup brown sugar

• 2 tablespoons lemon extract

• 1 tablespoon hot honey

• 1 tablespoon garlic powder

• ¼ cup water

• ¼ cup cornstarch

• 2 tablespoons lemon peel/zest

Instructions

Step 1: Brine the Chicken

Once your chicken is cleaned, place it in a bowl or container and pour in your beer of choice. Let the chicken soak in the beer brine for at least 3 hours.

Step 2: Make the Sweet Heat Lemon Ranch Sauce

In a medium saucepan, combine the following:

• ½ stick garlic & herb butter

• 1 cup chicken broth

• ½ cup ranch seasoning

• ½ cup Texas Pete Dust Dry Seasoning

• 1 cup brown sugar

• 2 tablespoons lemon extract

• 1 tablespoon hot honey

• 1 tablespoon garlic powder

Whisk everything together over medium heat until fully melted and combined.

In a separate cup, make a slurry by whisking together:

• ¼ cup water

• ¼ cup cornstarch

Slowly pour the slurry into the saucepan while whisking continuously until the sauce thickens to your desired consistency.

Note: For less heat, swap the Texas Pete seasoning for regular ranch or use regular honey instead of hot honey.

Step 3: Season the Chicken

In a large bowl, add your chicken and season with:

• Smoked paprika

• Texas Pete Dust Dry Seasoning

• Kinder’s SPG (Salt, Pepper, Garlic)

• Kinder’s Butcher’s All-Purpose

• Ground mustard

No measurements are needed—just season to your liking and mix well.

Step 4: Prepare the Breading

In another bowl or large bag, combine equal parts:

• Flour

• Cornstarch

Add the same seasonings used on the chicken into the flour/cornstarch mixture. Mix thoroughly.

Bread each piece of chicken by tossing it in the seasoned flour mixture. Shake off any excess coating.

Step 5: Fry the Chicken

Heat oil in a frying pan or deep fryer. Once hot, carefully add your breaded chicken and fry until it’s golden brown and crispy.

Make sure the internal temperature reaches 165°F.

Step 6: Serve

Plate it up and drizzle or dip in your Sweet Heat Lemon Ranch Sauce. Enjoy!

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Flavor Tip from Kountry Kevin:

Want to make this recipe real Kountryville official? Here’s how to bring in that signature flavor:

• Swap out Texas Pete Dust Dry Seasoning with Kountryville’s Kountry Kick for a bold, spicy twist. Use the same amount—½ cup in the sauce and season your chicken to taste.

• Skip the lemon extract and garlic powder in the sauce and use 1–2 tablespoons of Kountryville’s Bold Lemon Pepper Seasoning instead. It brings the tang and the kick, all in one!

Trust me—these swaps will have folks thinking you got the recipe straight from the back porch of Kountryville.

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Wanna see how it all comes together? Head on over to YouTube and watch me whip up this Kountry classic! While you're there, don't forget to like, subscribe, and turn on notifications to keep up with more of our videos!

Bold Lemon Pepper Seasoning

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Tell me how y’all liked it down in the comments—and if you’ve got your own Kountry-style spin, don’t keep it a secret!