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Classic Fried Chicken
14K views
Aug 23, 2023
We've had a lot of request for a classic southern fried chicken recipe. We're showing you how to get a homemade- from scratch- fried chicken recipe start to finish! Also great with our homemade gravy using the chicken drippings: https://youtu.be/TGkt9HRSvm0 Classic Fried Chicken Recipe 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
View Video Transcript
0:00
Hello, is this chicken licking? Y'all new fried chicken
0:03
I'd like to have a box. I'll send somebody to get it. Thank you so much
0:15
That didn't work out so good, did it? But stick around, we got a recipe you never even have to leave the house for
0:21
Oh, man, it is a glorious day in February here, and it is so nice here in the backyard
0:34
I'm so glad to be out of the house. Say, I've had a lot of requests, and we listen to you folks, we do
0:39
How about some good old fried chicken? Now, I grew up eating fried chicken
0:43
We raised them things. Now, sure, you can go to the grocery store, and you can buy any kind of chicken you want
0:49
You can get thighs, wings, legs, drumsticks, combinations, half-breast, split breast, chicken fingers, steak fingers
0:55
But you want to save a little money? That's what we're all about anymore, I'll tell you for sure
1:00
Let's buy a chicken and cut it up ourself. Take him home, cut him up
1:06
What's that you said? You ain't never cut up a chicken. Oh, my gosh, I thought everybody had cut up a chicken
1:12
I haven't. I've never cut up a chicken. You've never cut up a chicken? No
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Well, it's okay. sugar make sure your knife is sharp so let's go ahead and take these drumsticks off and I just
1:27
like to split that skin right there and then just sort of pull down and we're going to take him off
1:33
now I like to do it this way to work see that break I'm taking leg and thigh all in one piece
1:40
and just cut him out of there. There is a leg in the thigh
1:49
Let's turn him over and let's get that other side. He got a chicken that ain't got no legs
1:54
He can't cross the road. Let's take them little wingers off there. You can see right here we need to cut him
2:01
And I just like to pull them wings to where you can see that joint in there. There's a ball joint
2:10
Now we have chicken wings. Now right here where this fat line comes in, where it's between the breast and the back
2:18
itself, you can do this with shears or a good knife. But you can see right here where it circles out
2:27
And then all you gotta do is just pull it around here
2:32
Be sure you save that skin because I want it on there. This here back, don't throw him away folks
2:37
I guarantee you this is where granny would get the chicken stock when she is cooking chickens down
2:42
You just throw that in a pot of boiling water. Add you a little celery, a little bit of carrot, a little bit of thyme, whatever you want to put in there with it
2:50
Boil it down. You've got your own chicken stock right there. All right, so we're going to go ahead and separate the drumstick from the thigh itself
3:00
Cut right in the middle of that seam to where it at Go ahead and pull it over like this See this bone that coming out of there Take it right here You have a drumstick and you have a thigh You can see right here
3:16
here is the middle of that breast. So I like to give him just a little cut right there
3:22
Turn him over. Give him a little pop. Did you hear him crack? Now look what we got
3:28
two equal halves of chicken breast. I am going to cut these breasts in half one more time so
3:40
I can have an equal frying. One other thing I forgot to tell you, if you're buying that chicken
3:49
make sure if it says the liver, the heart, and the neck ain't been took out of that cavity
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reach in there and drag it out. Two and a fourth cups of buttermilk
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Then I just mix me in a good old tablespoon of bacon powder. Whisk it up well
4:05
Take them there pieces of chicken. Lay them in here because we're going to let
4:11
them soak in that buttermilk for at least an hour. Now I'm going to dip
4:17
them around in there and make sure everybody's covered well. Cover it with a piece of
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foil. Slip it in the ice box as I call it. Shan calls it a refrigerator
4:25
You recognize something different, do you? Well, while that chicken was marinating in that buttermilk and it was calm
4:31
soon turned into 45 miles an hour. So just like we always do at times, either move to the barn or move to the house
4:38
put that there chicken in the icebox for an hour. Then I pulled it out 30 minutes ago
4:46
When I pulled it out 30 minutes ago, I flipped that chicken over
4:50
because that way we let that chicken sit out here, let it warm up just a tad
4:55
That's going to help. So we mixed us up some flour and some spices, got them combined all here together
5:01
Shan will have it in the little description there below. We're going to do the shake and bake method today, so we're going to scoop some of it in here
5:10
I'd like to start with about two cups of it. Go ahead, and when you get a piece of that chicken, just go ahead and turn him over one more time
5:20
Let him drip there just a tad. Throw him in the shake and bake bag
5:26
Remember that commercial? It's shake and bake and I've got to help
5:31
Well, the Beagle and Shan are watching. They say hurry up so we're going to try to shake them all and get it done in a pretty
5:39
good motion. Now, when you take that chicken out of there, it's good to let chicken sit right here on
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this rack for about 10 more minutes before you fry. What's that going to do
5:50
going to help that crust even get a little crispier. So I'm going to get the rest of this
5:55
shook in a sack. We'll get it out here and we'll get after it. So while we're letting
6:00
that chicken rest over with that batter mixture on it, we're going to talk about what we're
6:04
frying in That is a good cast iron skillet Some good cooking oil which you can use a peanut you can use canola you can use any kind of high temp oil You can use Crisco as long as you don get that oil too hot I do suggest if you using Crisco make sure you have some type of thermometer in whatever
6:23
oil you're using but don't get that Crisco much over about 340 or it'll go to burning
6:29
So one other thing you gotta have because my mom and them old women insisted on it
6:33
What's that? A lid. I get a lot of questions on YouTube
6:40
Say, my cast iron skillet ain't got no lid. Do you got another skillet over
6:45
This one will fit on this one. We got to have it so that chicken will cook more evenly and it will help that crust
6:53
I put canola oil in here. It's about yay deep, which I'd say is pretty close to three quarters of an inch
6:59
Now, if you've got a Dutch oven you want to bring in here and you want to deep fry this stuff in it or you got one of them plug-in deep fryers, whatever, you can do it either way. I want
7:08
enough oil in there that it's about halfway up on that chicken and when you put four pieces in there
7:13
what's gonna happen? Things is gonna rise up a little. I've got me a little piece of tinfoil back
7:18
here in the back. I don't like to clean up a don't stove on the inside. Creeping up are about 340
7:23
degrees so I'm gonna go ahead and put this chicken in. I do recommend you place that there's chicken
7:29
in there with some tongies. Now try to keep about maybe four pieces in there at a time, but similar in weight, we're
7:40
going to put two drumsticks and two thighs in there. I'm going to check that oil temperature here in just a second and make sure that it's running
7:50
just pretty good since we laid that chicken in there. And what are we going to do
7:54
get rid of that thermometer, put that lid on there, and what's going to happen
8:01
We pray. No. Well, we do do that every meal, and we're glad to
8:07
But we're going to cook it about maybe seven, eight minutes, depending, with the lid on there
8:13
So stick around and watch the clock. All right. You've got a barn, and it's built like this
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It's like a 10-12 pitch on this 10 barn. All right? All these chickens and roosters is rocking around out there in the barnyard
8:27
Rooster flies up there on top like this, sitting up there perched on it, and lays an egg
8:32
Which way is it going to roll? Roosters don't lay eggs. Oh, ho, ho, ho, ho, ho, ho
8:36
I didn't know there was a catch. Man, you jumped on that real quick like a chicken on a june bug, didn't you
8:41
That's another. Uh-huh. Now, folks, if you're having to use another skillet on top of skillet
8:47
that's going to make a lot of moisture and steam and drip down. Now, they made them old chicken fryer skillets, had them drippers on it
8:53
Well this too is going to collect moisture up here and sweat a little. Now when we get through with this we're going to have to clean this top one just as good as the bottom one and re-season it and everything as well
9:04
Let's just slide this over to one side just enough that we can check this here temperature
9:10
Well it running about 310 so we going to turn it up just about two notches We need to take a gander at it and that a goose not a chicken You can see how things are sort of happening here Let take a look and see what whoa golden goodness
9:31
And we don't have to put the lid back on there now. Now, we want to probably cook this maybe
9:36
four or five more minutes on this side, but I ask you to get you one of these little thermometers
9:42
that you can poke in that chicken. Try not to hit a bone if it got one
9:49
and you need to have an internal temperature of about 165. Let's just take a look here and see what's on the bottom side of this
9:59
And you can see we're getting pretty close. I'm going to roll them around just a little to check everybody
10:05
make sure that everybody's on the right page here, and we'll check this old drumstick
10:12
I'm going to keep rotating them around until I hit that 165 and I'm just going to make
10:20
sure that everybody is brown sufficient. As we got them chicken out, before we start that next batch, we may have to regulate this oil
10:32
I want to check that temp one more time. Recap that a little
10:38
Put them in there. the lid on about five to eight minutes on that first side, took the lid off, turned them
10:44
over probably five to seven, eight minutes again, but you have to rotate them around
10:50
until you reach that temperature, set them over there and let them cool. Let's get some
10:53
more of this yard bird in that grease. I like that crunch that chicken has, so tender and
11:07
juicy, nice and crunchy. That is some good chicken right there folks. I'm gonna have another bite just
11:14
to make sure. Big. That is so tender, so juicy. You're gonna love it. Get them folks around the
11:26
table, get you some mashed potatoes, some gravy, corn on the cob, green beans, anything you want
11:32
bless it and sharing the food in a good time buy you a thermometer if you don't have one you're
11:38
going to need it you're going to need a set of tongs make sure your skillet's got a lid on it
11:43
get your frying station set up to where it's handy to where you're working try to cover your surface
11:48
so you don't make it such a big mess we appreciate you starting outside with us sorry the wind got up
11:54
but hey that's Oklahoma in February anything can happen me and Shan want to thank you from the
11:58
bottom of our hearts. God bless you each and every one. There will be a link
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for all this right below the video in the description. And if you need to
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make some gravy, we got a gravy video on there too. Hit the subscribe button
12:11
and cock-a-doodle-doo, it's time to eat some chicken. Big. Do you want..
12:19
Do you want a bite? Good boy. Uh-huh. You're a sweet puppy
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