Classic Fried Chicken

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:    • How to Make Creamy White Gravy  

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
Fry oil

-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.

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking