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There’s nothing more southern than Fried Chicken. My Mom always made fried chicken the day before we were to go out on a boating adventure. We would eat it cold on the shore along with her famous potato salad, along with watermelon. It brings fond memories of those outings. We eat it mostly from the fryer when it’s hot now, and sometimes with Waffles (Chicken and Waffles). It’s great drizzled with a bit of honey too.

The trick to crispy fried chicken is to soak your chicken in the buttermilk mixture for at least 2 hours before coating and frying. And when you’re frying your chicken, make sure your oil is up to temp before you cook your chicken, and only cook a few pieces at a time, don’t crowd your oil, or your oil temperature will drop and you’ll end up with greasy, soggy chicken instead if light and crispy. And make sure your oil heats back up to temp in between batches.

TIP: If you don’t have Sazonador seasoning, you can make your own and keep in a jar:


  • 2 Tbsp Garlic powder
  • 1 Tbsp Dehydrated Garlic
  • 1 Tbsp Onion Powder
  • 1 Tbsp Dehydrated Minced Onion
  • 1 Tbsp Salt
  • 1/4 tsp MSG (optional)
  • 1 Tbsp Dried Parsley
  • 1 Tbsp Dried Oregano
  • 1/2 tsp Cumin

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Recipe List:
Prep Time: 2 Hours and 15 Minutes
Cook Time: 30 Minutes
Total Time: 2 Hours and 44 Minutes
Servings: 4


  • 1 (3 lb) whole chicken, cut into 8 pieces
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. sweet Spanish paprika
  • 1 tsp. poultry seasoning
  • 1/2 tsp. garlic powder
  • 1 Tbsp brown mustard
  • 2 cups buttermilk
  • Peanut or Vegetable oil, for frying
  • 2 cups flour
  • 2 tsp. Sazonador seasoning


  1. Put the chicken pieces into a bowl and sprinkle with the salt, pepper, paprika, poultry seasoning, and garlic powder. Add the mustard and use your hands to work everything into the chicken. Pour in the buttermilk, cover with plastic wrap, and refrigerate for 2 hours.

  2. Heat 3 inches of oil to 325°F in a deep cast-iron skillet or over medium-high heat. Combine the flour and Sazonador seasoning in a brown paper bag. Add a few pieces of chicken at a time and shake it like you mean it! Working in batches, fry the chicken until it is beautifully brown and crispy on one side, about 15 minutes. Turn and cook until a meat thermometer inserted into the meat registers 160°F, about 15 more minutes. Drain on a wire rack.

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