How To Make Cast Iron Skillet Fried Chicken 

Rule number 1 in the kitchen. Don’t let pan handles point off the stove.

Having just used this skillet for the first time, ru-vid.comUgkxIst1DRMCWM6dgd9VjXMFXlH4HeElE6Mc to batter-fry some macaroni & cheese, I'm absolutely in love with it. The foldaway design means it actually fits in my very small kitchen, but it also makes everything crazy simple to clean. While the instructions say you should not deep fry in this, you can, but do it with your best judgment; in my case the oil didn't even reach the halfway mark.It's hard to see in the pictures, but the skillet itself has a lip in the corner. This allows steam to get out during cooking if the lid is on (so don't try to steam rice in it), and makes pouring out used oil extremely easy.Cleanup was a dream. After detaching the plug and control circuit, the unit is just three separate pieces: The skillet itself, the lid, and the base which may or may not need any cleaning at all (usually just the handles). Compared to a dedicated deep fryer I purchased in the past, where the heating element was suspended in the oil and everything was difficult to clean, the difference was amazing.I'm definitely looking forward to using this for more things in the future.

Honestly looking at the thumbnail I wasn’t expecting this guy and idc how it sounds. Great job.

Looked like he’s thinking, “Wow, I just burned off all my taste buds.” HaHa jk great job, and thanks for the recipe.

I made this last night and it was great! Thanks for helping ease my anxiety about cooking in cast iron. Subscribed.

Ingredients 4 cups buttermilk 1/2 cup hot sauce 1 (3 1/2-pound) chicken, cut into 8 pieces 8 cups all-purpose flour 1/4 cup garlic powder 3 tablespoons salt 1 tablespoon freshly ground black pepper 1 tablespoon cayenne pepper 1 tablespoon Old Bay seasoning 1 tablespoon sweet paprika 1 teaspoon onion powder Vegetable shortening or peanut oil, for frying Instructions In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces and submerge in the buttermilk. Transfer to the refrigerator and marinate for at least 6 hours. When you're ready to cook the chicken, line two baking sheets with wire cooling racks. In a large bowl, whisk together the flour, garlic powder, salt, black pepper, cayenne, Old Bay, paprika and onion powder. Transfer to a large, heavy-duty paper bag. Remove the chicken from the buttermilk, allowing any excess to drain off. Place the chicken pieces in the bag with the flour. Clasp the bag at the top and vigorously shake the bag to completely coat the chicken with the flour. Remove the chicken from the bag, tap off excess flour, and transfer to one of the prepared baking sheets. Let rest for 15 minutes. As the chicken is resting, fill a large cast iron skillet one third of the way up the sides with melted shortening or peanut oil. Place the pot over medium to medium-high heat and bring the oil to 325 degrees. Monitor the oil's temperature using a fryer or candy thermometer. When the oil is hot, add the legs and thighs of the chicken first, placing them around the sides of the skillet. Cook for 2 to 3 minutes before adding the breasts and the wings. Cover the skillet with a wire splatter screen to prevent excess grease from adhering to your kitchen surfaces. Fry, flipping occasionally, until the internal temperature of the chicken reaches 165 degrees, 10 to 15 minutes. When the chicken has finished cooking, transfer to the second prepared baking sheet and let rest for 10 minutes before serving.

THANK YOU SO MUCH! I just made this recipe and it was amazing !

Thanks for the oil temperature trick!

This is a good recipe I use this one to ,my grandma used to make it like that . If u guys are scared to soak in milk just soak in salt water like a brine for two hours and make the flavor pop by adding seasoning well to the chicken the fish seasoning makes it a great taste to

I fry my chicken in LARD...nothing better.

He's handsome. It was hard focusing on the recipe. I was too busy blushing.

That paper bag trick blew my mind! That’s genius!

Can anyone tell me what the dimensions of that fry pan would be? Mine looks a bit shallow

Shake n Bake!!

Yum. Can't wait to try this recipe. Thank you.

Looks delicious and now I'm hungry 🍗🍗🍗

That is old school. I remember my mother and grandmother used paper bags, as a matter of fact, I also used a paper bag. I can't wait to try your recipe.

I could actually taste the chicken Looks like the best recipe I have ever come across. I'll hey it a try and let you know how I made out. I just seasoned by skillet this morning. I'm ready to go. Can I use whole milk with lemon juice to make the "buttermilk"?

most excellent video Southern Kitchen. I shattered the thumbs up on your video. Maintain up the wonderful work.

Thanks for the recipe !

How much oil ?

Really solid video my man.

Oh, dang....I'm on the DASH diet, doctor's orders. No eating fried chicken.....BUT MY EYES CAN FEAST ON IT! :-D

You are amazing chef

no cornstarch? you clearly have no idea what you are doing despite the channel name. southern fried chicken without cornstarch is like church without jesus, sure they exists, but it isn't the real deal

No and wrong! Too much oil and you over packed the pot. Rubbish

That is not southern fried chicken. I’m betting he’s a Yankie

8 cups of flour!?

Cast iron chicken is the best

amazing thank u so much

Can't wait to try this.

I have a kid allergic to peanut oil. What alternative oil would you recommend?

What's the point of explaining the marinade when its 2 ingredients and 1 of those ingredients is just lazy.

The chicken is 75 to 85% submersed in oil. that’s pretty much deep-fried no matter how you slice it.

Thank you 🙏 fot the recipe! God bless! ❤I❤❤

I agree on the lower frying temp, but I start at 350 F to form a rock-solid crust that will trap the juices in and keep the oil out. After dropping at 350, I reduce my flame and keep the temp between 325 and 335 F. I fry my pieces for approx. 15 minutes to ensure the meat is cooked and the internal fat rendered, but I'm impressed you cooked a large quantity of pieces in only 10 minutes.

180 degrees??? Lol you def overcooked that chicken

I try to make cast iron fried chicken and I end up burning it😂

you dont need a deep fryer because real fried chicken isnt made in a deep fryer

How large is this skillet. 8 or 10 ?

Flour in the bag trick saved my life!!!!!!!!

I have never fried anything before so I tried it and the batter was soggy. It still tasted good drenched in chillie sauce.

Souther fry chickin.with maryland old bay.sounds good to me

Great video. Thanks Chef!

This is exactly what I was looking for. Thank you

Okay I am green to using cast iron I bought a 12in lodge and have it well seasoned I tried boneless and skinless chicken breast they come out very tasty but my breading was extremely dark by the time the internal temperature 170 what did I do wrong?

Nicely done! Pretty much my method. 👍

Brilliant nice fried cook chicken tasty.

I like the way you superimposed the ingredients in the video. Made it easy to screenshot

any alternative for buttermilk?

I loved the video... but just wondering.... where's the Southern accent!!? C'mon naw!

So is this recipe spicy???

great video enjoy!!!

Shake it up 😆

No egg wash 1st?

People don't believe in seasoned salt anymore

Thx

Looks great. But what do you do with the left over oil?

Great video! So hard to keep oil at temp with electric stove maybe I’m just bad

Never heard a chef introduce him/herself as "Chef so-and-so." A little awkward, but the recipe seems good and the video is top notch.

Built like Chris farley

I made this tonight and I thank you for this. This batter is the best I have ever tasted.

Why didn't you add the seasonings to the flour in order that you had them laid out??

Lol I hope his mammy getting paid for this

Great recipe! I found it difficult to keep my oil hot enough, even in the 300’s at all, after adding the chicken to it. Maybe next time I will let my chicken warm up to room temp before frying.

Why didn’t he seasoned the chicken before he placed the chicken in the buttermilk?

So does the oil get too hot for a regular less expensive large (tools of the trade) frying pan? Nobody has a large paper bag like that in their house that hasn’t been transporting something and so God knows what little flakes of God knows what are in their mixing up with the flower huh?

Dont like burnt chicken!