You can fry chicken – or anything for that matter – in a typical non-stick pan. But if you want only the best fried chicken – it’s got to be in an iron skillet. The thick iron keeps the heat at a constant temperature, unlike thinner metals which can get too hot or cool too quickly. The old cast iron skillet prevents that. Just gradually increase the temp until it’s medium hot, then fry, baby, fry.
The only problem with cast iron skillets is their weight. We have a pot rack on our ceiling where I hang most of my pots and pan, but a heavy, cast-iron skillet might pull it all from the ceiling. Therefore, we keep our skillets in the cabinets below, and it’s awkward, sometimes, to pull them out. My parents used to keep our frying pan on top of the stove – always. Maybe I should start doing the same.
This week, though, I was craving some fried chicken and went for my cast iron chicken fryer. I bought this a few years ago. It’s an 8-inch round skillet with deep sides, to prevent splattering. I have it well seasoned, so the chicken never sticks to the bottom, and it’ll fry chicken to perfection. I also tried something different this time. I used House Autry Original Crunchy Chicken Breading and it was delicious – made a nice crunchy crust and added that special House Autry flavor.
The secret to great fried chicken is to (1) brine the chicken before cooking, (2) dip the chicken in buttermilk before breading and (3) make sure the skillet is good and hot before adding the chicken. I do this by putting a tiny piece of chicken to the pan and when it starts to sizzle, get started.
When frying chicken, it’s important to take your time. Don’t flip the chicken too quickly. Be patient and make sure its golden brown before the first flip, otherwise you will screw up the crust. Don’t fry at too high a temperature, either, so the chicken will get done all the way through and keep its golden crust.
I love the thighs because they are always juicier and have more flavor – plus they are a better buy than breasts. Four thighs or 6 drumsticks fit perfectly in my skillet
I highly recommend a genuine chicken fryer cast iron skillet with deep sides. Your belly will really enjoy the chicken, and your stove top will thank you for keeping it clean.
Perfect Fried Chicken
1 cast iron skillet
Saltwater for brine
1 1/2-inches of vegetable oil in skillet
House Autry Crunchy Chicken Breading
1 C buttermilk
4 chicken thighs (or 6 legs)
S & P to taste
