Southern Fried Chicken (Cast Iron Skillet)
I'm sharing my expert tips and step-by-step instructions to make the best cast-iron skillet fried chicken on both sides of the Mississippi! This tried-and-true recipe includes a classic buttermilk marinade and just a few key spices to perfectly tenderize and season the chicken so it's finger-lickin' amazing, every time!
Servings: 8 Pieces
Calories: 604kcal
Equipment
- 1 deep fry thermometer
- 1 Meat thermometer
- 1 cast iron skillet
Ingredients
- 1 fryer pack of bone-in chicken (that’s 1 whole cut up chicken with 2 breasts, 2 thighs, 2 legs, and 2 wings)
- 1 ½ cup buttermilk
- 1 tablespoon salt + 1 tsp in breading
- 1 tablespoon onion powder
- 2 teaspoons garlic
- ½ teaspoon cayenne pepper
- 1 ½ cups all-purpose flour
- ¾ cup cornstarch
- 1 quart peanut oil or canola oil
Instructions
- Set up a 9x13-inch baking dish. Pour the buttermilk into the baking dish, and add 1 tablespoon salt, 1 tablespoon onion powder, 2 teaspoons garlic powder, and ½ teaspoon of cayenne pepper. Mix well. Then add the chicken pieces to the marinade and turn them to coat with buttermilk on all sides. Cover the pan with plastic wrap and place in the refrigerator for at least two hours, but up to 24 hours.
- When ready to cook, take the pan of chicken out of the fridge, remove the plastic wrap, and turn the chicken pieces to make sure they are still well coated.
- Set out a mixing bowl and combine the flour, cornstarch, and an extra teaspoon of salt. Whisk well to make sure the salt is evenly distributed throughout the mixture.
- Set a 12-14 inch cast-iron skillet over medium heat. Place a cooking thermometer in the skillet and pour in enough oil to fill the pan about halfway up. You need to make sure you leave plenty of room for the oil to rise as you add the chicken pieces.
- When the oil starts approaching 300°F, it's time to dredge the chicken. Work in batches of four pieces, shake off any dripping buttermilk then roll the pieces of chicken in the flour mixture.
- When the oil reaches 325°F, gently and carefully place the four chicken pieces in the hot oil. Watch the thermometer, and adjust the heat to keep the temperature between 300-310°F. Fry the chicken pieces, at a consistent heat until the internal temperature reaches 165°F. (A meat thermometer probe is very useful here!) This generally takes about 8-10 minutes for white meat, and 12 to 15 minutes for dark meat. Use tongs to carefully flip the chicken pieces every 2 minutes so they don't get too dark on one side.
- When the chicken pieces reached the right internal temperature, carefully use tongs to move them to a drying rack. Repeat dredging and frying the second batch of chicken pieces. Allow the second batch to rest at least 5 minutes before serving. You can sprinkle the chicken with an extra bit of salt before serving if you like.
Video
Notes
Homemade fried chicken is always best freshly fried, when the skin is super crispy and the meat inside is moist. If you do have leftovers, you can store pieces in an airtight container and keep them in the refrigerator for up to 3 days.
To reheat it, either bake it in a 350 degree oven for 10 minutes or so, or air fry pieces for 4-5 minutes at 350 as well, until the skin is hot and crunchy again.
Nutrition
Serving: 1pc | Calories: 604kcal | Carbohydrates: 32g | Protein: 22g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 987mg | Potassium: 281mg | Fiber: 1g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg