How To Make Cast Iron Skillet Fried Chicken

[@karengulley4699]

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.

[@Ulander777]

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.

[@markirish7599]

Thank you for takeing the time to type out the information. Best wishes from Ireland 🇮🇪

[@corgisrule21]

😂

[@alexanderthegrape5641]

Wow

[@trohnb8104]

You’re so awesome for typing this out.

[@Ulander777]

@@trohnb8104 No problem Happy New Year!

[@kauaijohn]

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

[@DJUltimate]

Looks great, will try this recipe and come back lol

[@williamscott185]

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

[@ericam1255]

That's old school. That's how my mommom made it:)

[@CookingWithCarmelo]

Great video. Thanks Chef!

[@christophchai4964]

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

[@zulhilminajmi8560]

Having just used this skillet for the first time, kzbin.infoUgkxIst1DRMCWM6dgd9VjXMFXlH4HeElE6Mc 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.

[@Anteater23]

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

[@brettleasure1342]

🤓

[@pilarortiz3039]

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

[@KeyserTheRedBeard]

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

[@jessymathews8696]

You are amazing chef

[@wesg3084]

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

[@InvertedFreeSolo]

This is exactly what I was looking for. Thank you

[@babs5091]

Thanks for the recipe !

[@Cee1505]

Thanks for the oil temperature trick!

[@staceystacks2783]

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

[@tracyhanson8728]

I made bone less thighs using only sea food batter . That was so good . All most as good as chic fallet .

[@englishatheart]

You*

[@cristrivera]

Looks delicious and now I'm hungry 🍗🍗🍗

[@muhammadgasrelettogo343]

Brilliant nice fried cook chicken tasty.

[@DANVIIL]

Can't wait to try this.

[@jarrettbates6229]

Really solid video my man.

[@cougargold]

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

[@abul9052]

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

[@vtecbanger3180]

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

[@RebuttalRecords]

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.

[@alj521]

great video enjoy!!!

[@TheHiddenBlade2024]

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

[@vw062483]

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

[@GRIMM2197]

EchoKiloNine good point

[@joesanders6898]

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

[@sucathwa8000]

Pour into a conntainer or plastic bag and dispose in the rubbish bin.

[@Yafama]

@@sucathwa8000 reuse it first until it becomes a bit too dirty THEN throw it

[@brianapel8404]

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

[@edro3838]

Nicely done! Pretty much my method. 👍

[@indiosquez59]

Cast iron chicken is the best

[@leonardpatrol3805]

How large is this skillet. 8 or 10 ?

[@unclesalty19]

12"

[@Nostrum19]

amazing thank u so much

[@englishatheart]

You*

[@Nostrum19]

@@englishatheart fuck you

[@sandeshsapkota23]

any alternative for buttermilk?

[@hazeleyezluv]

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

[@msdeshabangbang]

agreed

[@r.b8129]

I came my pants.

[@cecrops9289]

i shit myself, and came at the same time.

[@victortatevosyan4001]

How much oil ?

[@alanlevine3984]

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"?

[@vtecbanger3180]

This no joke. I just made it. What a solid flavor.

[@danmiller7709]

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

[@Daz86.]

no its not you, its very difficult even with cast iron.

[@vtecbanger3180]

Yea. I got mine to 345 and it dropped to 280 by the time I was done. I used a thick cast pan on an electric top of line Samsung stove. The chicken came out perfect with no greasy flavor.

[@randydarsh2073]

Vtec Banger what are you using to measure temp?

[@doobie_rockz]

Shake n Bake!!

[@PamelaJLamon]

I fry my chicken in butter flavor Crisco...I add Cheyenne pepper and smoky paprika!

[@Thestreakz]

Thx

[@funnymgtow1893]

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

[@DoubleDogDare54]

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

[@hsmallwood40]

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?

[@syllogism2034]

The oil was probably too hot

[@baritonebynight]

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

[@sucathwa8000]

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

[@Slumpy1969]

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

[@HxC_Fragman]

8 cups of flour!?

[@MrDhender13]

No egg wash 1st?

[@matthewcon]

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

[@goldblonde1430]

Hahaha! Someone is obsessive compulsive.

[@hazeleyezluv]

What?!

[@Daz86.]

this upset me too. im looking at them from left to right and hes like "ok and imma slap the salt in from the 5th container" im like HHHNNNGGGGG

[@deionchiraq847]

People don't believe in seasoned salt anymore

[@NorthernSweetPea]

Because it all has msg in it

[@snc_brds]

@@NorthernSweetPea msg is awesome wym

[@NorthernSweetPea]

@@snc_brds hey I love msg. I put that shit in everything. I do know 3 ppl who say it is unhealthy but I don't believe it

[@IMP3TIGO]

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.

[@unclesalty19]

I've been making it awkward since 1984, so this is very on-brand for me.

[@chinanigans]

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.

[@bliffblam]

Gotta let chicken come up to room temperature. Its vital. He should've said it

[@englishatheart]

300s* Apostrophes aren't used to make plurals.

[@trohnb8104]

So is this recipe spicy???

[@dasalottamayonaze]

Built like Chris farley

[@unclesalty19]

"An irresistible slab of man-meat," according to my wife. But thanks for your input!

[@Jerry-me1fy]

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

[@nathanharrison816]

Shake it up 😆

[@alexgalarza6908]

180 degrees??? Lol you def overcooked that chicken

[@laeiiily]

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

[@unclesalty19]

I'm a sixth-generation Mississippian: it took me a while to fully lose the accent (I'm the guy in the video)

[@gentlemanedriver6571]

Lol I hope his mammy getting paid for this

[@Itsant33]

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

[@jockeyshortz84]

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

[@rainafortini5797]

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?

[@gb6003]

Really?

[@katyaks8770]

You can pick up a large cast iron pan for 10 bucks at walmart.and I am sure you can figure out how to coat your chicken.

[@Burntsienna99]

How bout use a Ziploc bag...?

[@randydarsh2073]

That size cast iron is like 20 bucks all day. Lodge is the brand to get, get at least the 12”

[@bobdura6993]

Dont like burnt chicken!

[@MrBraffZachlin]

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

[@Dai3eb]

he also burns the coating a few pieces. flip the chicken in the skillet during cooking to avoid this

[@moa3008]

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

[@moa3008]

How come he didn’t use an egg wash?

[@Born_Again_Viking]

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

[@pengting87]

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