Simple cast iron skillet fried chicken recipe

Simple cast iron skillet fried chicken recipe

Fried Chicken as Prepared by Chef Doug Adams

Serves 2

Ingredients

2 bone-in chicken drum sticks
2 bone-in chicken thighs
4 cups AP flour
1 cup brown rice flour
2 tbsp cayenne
1 tbsp paprika
2 tbsp garlic powder
1 tbsp onion powder
1/2 gallon buttermilk
1 qt. rice oil
Kosher salt
Louisiana style hot sauce

Instructions

1. Place chicken in a large tupperware container. Season with kosher salt and cover with buttermilk. Add a few large dashes of hot sauce and stir. Let sit overnight

2. Fill a large 12-inch cast iron skillet with rice oil 2/3 of the way to the top and heat over low/medium heat. Take your time getting the cast iron hot. The key to success is a consistent constant temperature of the pan and, ultimately, the oil. Your aiming for the perfect frying temperature of 325F for bone-in fried chicken. Any cooking thermometer will do the job, so keep checking the oil until it achieves the correct temperature. Be patient, perfection doesn’t come quickly.

3. While the oil is coming up to temperature, combine both flours and all the spices into a shallow dish and mix well. Remove the chicken legs and thighs from the buttermilk and bread in the flour and spice mixture, making the coating as thick or as thin as you desire. You can even double bread by re-dipping the chicken in the buttermilk mixture after the first round and re-breading afterward.

4. Add the chicken to the oil one piece at a time. Do not crowd the pan. Turn the legs and thighs every few minutes until all sides are golden brown and crispy. Season generously. Serve with your choice of pickles, herbs, hot sauce, honey, or even fish sauce. In the end, it’s all good–the choice is yours.

5. Enjoy!

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