Classic Fried Chicken
Folks, when you talk, we listen. And I heard you loud and clear when you asked for a southern classic, fried chicken recipe! Today I’m showing you how to make classic fried chicken, from scratch. We’re buying a whole chicken, cutting that rascal up (what now? you’ve never done this? neither has Shannon, so don’t you worry), and making the best tender, juicy, crispy fried chicken in town.
Before we start, you’re going to need a thermometer, a set of tongs, your cast iron skillet with a lid (you can use a second skillet as a lid if you don’t have one), and to set up your frying station so that everything is handy and in close reach, it’ll help with keeping the mess down.
Classic Fried Chicken Recipe
Ingredients
- 3.5 - 4 lb. whole chicken
- 2 1/4 cups butternilk
- 1 tablespoon baking powder
- 2 1/4 cups all-purpose flour
- ⅓ cup cornstarch
- 2 ½ tablespoons Red River Ranch Original Seasoning kentrollins.com or seasoned salt/favorite all-purpose seasoning
- 2 tablespoons ground black pepper
- 1 tablespoon poultry seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper optional
- 2 teaspoons smoked paprika
- 1 teaspoon celery salt
- 2 teaspoons white pepper
- fry oil
Instructions
- Cut the chicken up (as shown in video).
- In a large pan pour in the buttermilk and whisk in the baking powder. Add the chicken pieces and turn to generously coat. Cover and chill for at least one hour.
- Remove the chicken from the icebox about 30 minutes before frying and flip each piece over.
- Meanwhile, in a bowl combine the remaining spices.
- Add about 1 1/2 cups of the flour mixture into a plastic bag. Using a pair of tongs, remove a piece of chicken from the buttermilk and allow any excess buttermilk to drip off. Place the chicken in the bag and toss to generously coat. Place on a wire rack. Repeat with the remaining chicken, adding more flour mixture to the bag, as needed.
- Let the chicken set about 10 minutes before frying.
- Pour about 1-inch deep of oil into a cast iron skillet or Dutch oven (enough for the oil to reach about halfway up the chicken). Heat to 340-350 degrees F. over medium-high heat.
- Add the chicken to the skillet and cover with a lid. Cook for about 5 to 8 minutes or until a light golden brown. Remove the lid and flip each piece. Continue cooking (with no lid) an additional 5 - 7 minutes, rotating as needed, until golden brown and the internal temperature is 165 degrees. F.
- Allow to cool slightly on a wire rack. Serve warm.