Like I always say, everything seems to taste better in a cast iron skillet. I don’t get the opportunity to have fried chicken very often, but when I do, it has to be in the cast iron skillet.
Fried chicken can be made in thousands of different ways and I am sure each one is delicious. This recipe is designed to give maximum flavor and lots of crispy coating. Soaking the chicken in buttermilk and spices ahead of time adds another layer of flavor and keeps the chicken moist.
2 tablespoons ground paprika
2 teaspoons freshly ground black pepper
1 teaspoon ground cayenne pepper
1/4 cup salt
2 quarts buttermilk
4 pounds assorted chicken pieces
4 cups all-purpose flour
2 eggs, lightly beaten
3 cups vegetable shortening or vegetable oil (or lard)
In a small bowl, stir together the paprika, black pepper, and cayenne.
Four to six hours before you want to fry the chicken, combine the salt and half of the spice mix in a large container. Add all but 1 cup of the buttermilk and stir to combine. Add the chicken pieces, cover, and refrigerate.
Remove the chicken from the refrigerator 30 to 40 minutes prior to frying. Drain the chicken in a colander. Discard the buttermilk.
Measure 1 cup of flour into a shallow dish. In another larger dish, whisk together the eggs, the remaining 1 cup buttermilk, and the remaining spice mix. In a third dish, combine the remaining 3 cups flour and the cornstarch.
Meanwhile, heat the shortening to 425 degrees F over medium heat in a 12 inch cast iron skillet. Place a wire rack over a baking sheet.
Dredge each piece of chicken first in the plain flour, shaking off any excess. Next, dip in the buttermilk. Remove from the buttermilk and coat heavily in the flour and cornstarch mix.
Carefully arrange half of the chicken pieces skin side down in the pan and fry, turning twice, until deep golden brown on all sides and an instant-read thermometer reads 150 degrees F. Place the cooked chicken on the wire rack and let cool.
What are your thoughts on the wonderful recipe of fried chicken? Please leave us a comment.
Do you have another fried chicken recipe that we can try?