Easy Cast Iron Fried Chicken
If you're craving the kind of fried chicken that conjures up memories of Sunday dinners and backyard gatherings, this cast iron skillet fried chicken recipe is your ticket to crispy, golden perfection. Crafted for the home cook who appreciates the art of Southern cooking, this method ensures juicy meat encased in a crunchy, flavorful crust.
How To Cook Cast Iron Fried Chicken
Ingredients
Serves 4-6
For the Buttermilk Brine:
1 quart buttermilk
3 tablespoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon Tabasco sauce
1 whole chicken (3½ to 4½ lbs), giblets removed, cut into 10 pieces
For Coating and Frying:
2 cups soft self-rising flour
4 tablespoons cornstarch
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
3½ cups peanut oil
Instructions
1. Prepare the Chicken:
Cut the chicken into 10 pieces: 2 thighs, 2 drumsticks, 2 wings, and 4 breast pieces (cut each breast in half).
2. Brine the Chicken:
In a large bowl, whisk together the buttermilk, salt, pepper, and Tabasco.
Submerge the chicken pieces in the brine, cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours.
3. Set Up for Frying:
Prepare two baking sheets with wire racks.
In a shallow dish, whisk together the flour, cornstarch, salt, and pepper.
4. Dredge the Chicken:
Remove a piece of chicken from the brine, allowing excess to drip off.
Dredge the chicken in the flour mixture, pressing firmly to adhere.
Place the coated chicken on the prepared wire rack. Repeat with remaining pieces.
5. Heat the Oil:
In a No. 12 cast iron skillet, heat the peanut oil over medium heat until it reaches 375°F.
6. Fry the Chicken:
Carefully add half of the chicken pieces to the hot oil. The temperature will drop to around 300°F; adjust heat to maintain this temperature.
Fry the chicken, flipping after about 5 minutes, until deep golden brown and an instant-read thermometer reads 150°F (it will continue cooking as it rests), about 10-14 minutes total.
Remove the chicken to the second wire rack to cool.
7. Repeat:
Return the oil to 375°F and repeat the frying process with the remaining chicken pieces.
8. Rest and Serve:
Allow the fried chicken to rest for about 10 minutes before serving.
FAQs
Can I use a different type of oil for frying?
Yes, while peanut oil is preferred for its high smoke point and flavor, you can use other oils like canola or vegetable oil.
What if I don't have self-rising flour?
You can make your own by adding 1½ teaspoons of baking powder and ½ teaspoon of salt to each cup of all-purpose flour.
How do I ensure the chicken is cooked through?
Use an instant-read thermometer to check that the internal temperature reaches 150°F during frying; it will continue to cook as it rests.
Can I skip the brining step?
Brining is essential for moist, flavorful chicken. Skipping it may result in drier meat.
How do I prevent the coating from falling off?
Ensure the chicken is well-dried after brining and press the flour mixture firmly onto each piece.
Can I reuse the frying oil?
Yes, strain the cooled oil to remove food particles and store it in a sealed container for future use.
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