There is nothing better than frying chicken in a cast-iron skillet. Down south, such a method is the only way to “properly” fry a chicken – yielding a crispy golden skin, only to give way to moist, tender chicken. My grandfather, a butcher by trade, always said that the best frying chickens were those that weighed in at around 2-3 lbs. Finding a chicken that size is easier said than done nowadays, as most whole chickens are double that size – which certainly raises some concern! So, in this instance, I suggest buying a smaller organic or free range bird – you can taste the results. You guys have been clamoring for my grandmother’s fried chicken recipe for quite a while – which this is not – I’m saving it for my new book! Regardless, this is a damn good version that wins approval in any Southern kitchen.
Cast-Iron Skillet Fried Chicken
Ingredients
- 1 3 lb chicken cut into eights
- 1 cup all-purpose flour
- ½ cup water
- 1 tbsp kosher salt
- 1 tbsp Louisiana Hot Sauce
- ½ tsp fresh cracked pepper
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- peanut oil for frying
Instructions
- Thoroughly wash and rinse chicken under cold running water, pat dry, and place into a large mixing bowl. Combine the remaining ingredients, except oil, and use your hands to work the flour mixture into a paste to coat the chicken – adding a bit more water if necessary. Cover chicken with plastic wrap and place into the fridge for at least 30 minutes, up to overnight.
- Fill a cast-iron skillet with peanut oil until it reaches just over halfway up the side of the skillet. Over medium-high heat, bring the oil to 350 degrees F. Add chicken, working in batches of white meat and dark meat; fry the white meat pieces for 6-7 minutes per side, and the dark meat 7-8 minutes per side. Always ensure that you drop the chicken away from you in the oil to prevent hot oil from splattering on you during the process.
- Remove chicken from oil and place on a wire rack to drain. Keep warm in a 200-degree oven until ready to serve.
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