Chicken Fried in a Cast Iron Skillet

Fried Chicken

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.

 

Ingredients

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

1tablespoon cornstarch

3 cups vegetable shortening or vegetable oil (or lard)

 

Directions

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?

 

4 thoughts on “Chicken Fried in a Cast Iron Skillet

  1. This recipe seems pretty easy for the frying! I’ve come across so many recipes for fried chicken where the frying seems so difficult it’s scary to me. Not to mention complicated with an electric shallow fryer. We love fried chicken and this recipe sounds awfully tasty, too! Definitely going to save it!

    1. Thanks Angie for stopping by my site. Glad you like the recipe. Please let me know how it turns out for you.
      I have seen so many recipes for chicken but this one I really like. For some reason the meat is extremely moist and the skin so very crunchy. Wow! It is so good. Please try and let me know if you agree.

  2. I have never tried chicken in a cast iron skillet. We do eat a lot of chicken, and I have been looking online for a new recipe that I can try to change the chicken up a bit, with something a little different. This looks so yummy! I am going to make sure I have everything (I do have the cast iron skillet) so that we can have this for dinner this weekend. Great recipe!

    1. I always say that everything seems to taste better in cast iron. Thanks for stopping by our site.
      We like chicken as well and have tried so many different recipes and everyone seems to have the secret for making chicken but this one is truly an amazing way to change chicken up. I think you will like it. Please let me know how it turns out for you.

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