One of the first dishes I learned to cook as a kid was fried chicken. I was terrified I would burn it made it through and always have a special place in my heart for this classic dish. With help from one of my favorite chef’s Rashaunda Grant of Carolina Cookery, I wanted to share how to make cast iron buttermilk fried chicken.
Cast iron Buttermilk Fried Chicken
10 lbs bone in chicken pieces
1 qt cultured buttermilk
4 tbsp seasoned salt
¼ cup hot sauce
4 cups all-purpose flour
2 tbs seasoned salt
Oil for frying
- In a large bowl or container combine buttermilk, seasoned salt and hot sauce and mix well. Place cleaned and trimmed chicken pieces into the buttermilk and ensure that each piece is completely submerged in buttermilk. Cover with lid or plastic wrap and refrigerate overnight or at least 4 hours.
- In a separate bowl combine flour and seasoned salt and mix.
- Remove 2/3 cup of flour mixture and add it to the container with chicken and buttermilk. Use hands to mix thoroughly.
- Remove chicken from buttermilk and dredge in remaining flour until evenly coated on all sides.
- in cast iron skillet, pour in enough oil to fill skillet halfway. (Approximately 20-32oz depending on the size of your skillet) heat on medium setting or until oil is 300-325 degrees Fahrenheit.
- Gently place coated chicken into hot oil and cook for 7-10 mins on each side or chicken is golden brown in color and chicken reaches an internal temperature of 165°F.
- Remove chicken from hot oil and allow to drain on a cooling rack.