Why is cast iron good for frying chicken?

A heavy cast iron skillet holds heat well, which helps the frying oil maintain a steadier temperature after cold chicken is added. That makes it easier to develop an evenly browned, crispy crust.

Why soak fried chicken in buttermilk?

Buttermilk adds flavor while helping tenderize the chicken. It also leaves a slightly wet surface that helps the seasoned flour coating adhere to each piece.

Why add cornstarch to the fried chicken coating?

Cornstarch helps produce a lighter, crispier crust. Aunt Sandy combines ½ cup cornstarch with 2½ cups all-purpose flour for extra crunch without making the coating overly hard.

What is the best oil for cast iron fried chicken?

Canola oil and peanut oil are both good choices because they have neutral flavors and work well at typical fried chicken temperatures.

What temperature should the oil be for fried chicken?

Heat the oil to approximately 325°F to 350°F before adding the chicken. Once the chicken goes into the skillet, adjust the burner as necessary to keep the frying temperature around 300°F to 325°F.

How do I keep the breading from falling off fried chicken?

Press the flour mixture firmly onto the chicken and allow the coated chicken to rest on a rack for 15 to 20 minutes before frying. Avoid moving the chicken excessively during the first few minutes in the skillet.

How do I know when fried chicken is done?

Use an instant-read meat thermometer rather than relying only on cooking time or crust color. The thickest portion of each chicken piece should reach at least 165°F without the thermometer touching the bone.

Can I marinate fried chicken overnight?

Yes. The chicken can be covered and refrigerated in the buttermilk mixture overnight. A minimum 4-hour marinade works well when you do not have time for an overnight soak.

How do I keep fried chicken crispy after cooking?

Place freshly fried chicken on a wire rack over a baking sheet instead of directly on paper towels. The rack allows steam to escape and keeps the bottom of the crust from becoming soggy.

Can I make gravy from fried chicken drippings?

Yes. Carefully remove most of the frying oil, leaving the flavorful browned drippings and 2 to 3 tablespoons of oil in the skillet. Add an equal amount of flour to create a roux, then gradually whisk in milk or water until the gravy reaches the desired consistency.

Cast Iron Skillet Fried Chicken Recipe

Name: Cast Iron Skillet Fried Chicken Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 5 h 15 min
Yield: 6 servings
Cuisine: Southern American
Ingredients: 3 to 3½ pounds bone-in, skin-on chicken pieces; 2 cups whole buttermilk; 2 tablespoons hot sauce, optional; 1 teaspoon salt; 2½ cups all-purpose flour; ½ cup cornstarch; 1½ teaspoons salt; 1½ teaspoons black pepper; 2 teaspoons paprika; 1½ teaspoons garlic powder; 1½ teaspoons onion powder; 1 quart canola or peanut oil for frying, or as needed; Browned drippings from the skillet; 2 to 3 tablespoons oil used to fry the chicken; 2 to 3 tablespoons all-purpose flour for gravy; Milk or water, as needed for gravy; Salt and black pepper, to taste for gravy

How to Make Cast Iron Skillet Fried Chicken

1. Marinate the Chicken

In a large bowl, combine the buttermilk, hot sauce, and 1 teaspoon salt.

Add the chicken pieces and turn them until completely coated with the buttermilk mixture. Cover and refrigerate for at least 4 hours. For deeper flavor and tender chicken, the chicken may be refrigerated overnight.

2. Prepare the Seasoned Flour Dredge

In a large bowl or zip-top bag, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder.

Remove one piece of chicken from the buttermilk at a time and allow some of the excess marinade to drip away.

Place the chicken in the seasoned flour mixture and coat it thoroughly, pressing the flour mixture firmly onto the skin and into the crevices of the chicken.

3. Let the Coated Chicken Rest

Place each coated piece of chicken on a wire cooling rack set over a baking sheet.

Allow the chicken to rest for 15 to 20 minutes before frying. During this time, the buttermilk hydrates some of the flour and helps create a coating that clings to the chicken instead of sliding off during frying.

4. Heat the Cast Iron Skillet

Place a large, deep 12- to 14-inch cast iron skillet over medium heat.

Add enough canola or peanut oil to reach approximately ¾ to 1 inch deep in the skillet. Never fill the skillet more than halfway with oil.

Attach a deep-fry thermometer to the skillet and heat the oil to approximately 325°F to 350°F before adding the chicken.

5. Fry the Chicken

Carefully lower several chicken pieces into the hot oil using long-handled tongs. Do not overcrowd the skillet. Fry the chicken in batches if necessary.

Once the chicken has been added, adjust the burner as needed to maintain the frying oil between approximately 300°F and 325°F.

Leave the chicken undisturbed for the first few minutes so the crust has time to set. Once the underside has developed a golden crust, carefully turn the pieces with tongs.

Continue frying, turning occasionally for even browning. As a general guideline, dark meat may take approximately 12 to 15 minutes and smaller or thinner white-meat pieces approximately 8 to 10 minutes. Cooking time will vary depending on the size and thickness of each piece.

The chicken is done when the thickest portion reaches a minimum internal temperature of 165°F. Check the temperature without touching the bone.

6. Drain and Rest the Chicken

Transfer the fried chicken to a clean wire rack placed over a baking sheet.

A wire rack allows hot air to circulate underneath the chicken and helps keep the bottom crust crisp. Avoid placing the chicken directly on paper towels, which can trap steam underneath the crust.

Allow the chicken to rest for about 5 minutes before serving.

7. Make the Chicken Gravy

After the chicken has finished frying, carefully pour the excess frying oil into a heat-safe container, leaving the browned skillet drippings and approximately 2 to 3 tablespoons of frying oil in the skillet.

Return the skillet to medium-low heat. Sprinkle 2 to 3 tablespoons of flour over the oil and drippings and whisk until smooth.

Cook the flour mixture for about 1 to 2 minutes, stirring constantly, until the raw flour taste has cooked out and the mixture becomes lightly golden.

Slowly whisk in milk or water a little at a time until the gravy reaches your desired consistency.

Allow the gravy to simmer gently until smooth and thickened. Taste and season with salt and black pepper as needed.

Serve the warm gravy alongside the fried chicken, mashed potatoes, biscuits, or your favorite Southern sides.

Main Dish