How To Make Cast Iron Skillet Fried Chicken

Ingredients

• 2 pounds Chicken Pieces (Bone‑in, skin‑on; mix of thighs, drumsticks, breasts, and wings)
• 2 cups Buttermilk (Full‑fat for best tenderness)
• 2 tablespoons Hot Sauce (Your favorite brand (e.g., Frank's RedHot))
• 2 cups All-Purpose Flour (For breading)
• 1 tablespoon Kosher Salt
• 1 teaspoon Black Pepper (Freshly ground)
• 1 teaspoon Cayenne Pepper (Adjust to desired heat)
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion Powder
• 1 tablespoon Old Bay Seasoning (Seafood seasoning adds depth)
• 2 cups Peanut Oil (High smoke point; fills skillet about 1/2 inch deep)

Instructions

1. Prepare Buttermilk Marinade

   Whisk together 2 cups buttermilk and 2 tbsp hot sauce in a mixing bowl until fully combined.

   Time: PT2M

2. Marinate Chicken

   Submerge the chicken pieces in the buttermilk mixture, ensuring all pieces are fully covered.

   Time: PT2M

3. Refrigerate

   Cover the bowl and place it in the refrigerator for at least 4 hours (or up to overnight) to tenderize and flavor the chicken.

   Time: PT4H

4. Make Seasoned Flour

   In a large bowl combine 2 cups all‑purpose flour with kosher salt, black pepper, cayenne, garlic powder, onion powder, and Old Bay seasoning. Whisk until evenly distributed.

   Time: PT5M

5. Transfer Flour to Bag

   Pour the seasoned flour into a brown paper bag; seal loosely.

   Time: PT1M

6. Dredge Chicken

   One piece at a time, add chicken to the flour bag, shake vigorously to coat, then shake off excess and place on a cooling rack to rest.

   Time: PT5M

7. Heat Oil

   Add 2 cups peanut oil to the cast‑iron skillet and heat over medium‑high until the oil reaches 340°F.

   Time: PT5M

   Temperature: 340°F

8. Fry Chicken – First Stage

   Place thighs and drumsticks around the outer edge of the skillet. Fry for 2–3 minutes until the bottom is golden.

   Time: PT3M

   Temperature: 325°F

9. Add Remaining Pieces

   Make room in the skillet and add breasts and wings. Continue frying, flipping once the crust is golden (about 2–3 minutes per side).

   Time: PT12M

   Temperature: 325°F

10. Check Doneness

    Insert an instant‑read thermometer into the thickest part of a thigh, avoiding the bone; it should read 180°F.

    Time: PT2M

11. Rest Fried Chicken

    Transfer the cooked chicken to a rack set over a baking sheet and let rest for 4 minutes before serving.

    Time: PT4M

Nutrition Facts

Calories

500

Protein

30g

Carbohydrates

20g

Fat

30g

Fiber

1g