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Cast-Iron Buttermilk Fried Chicken on a plate
Andre Lewis

Cast-Iron Buttermilk Fried Chicken

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 3 cups cultured buttermilk
  • 2 tbsp hot sauce
  • 2 tsp kosher salt divided
  • 3 lbs bone-in chicken thighs and drumsticks
  • 2 1/2 cups all-purpose flour
  • 2 tsp sweet paprika
  • 1 1/2 tsp garlic powder
  • 1 tsp ground black pepper
  • 1/2 tsp cayenne pepper
  • 5 cups peanut or canola oil

Method
 

  1. Whisk buttermilk, hot sauce, and 1 teaspoon salt in a large bowl. Add chicken; refrigerate 4 to 12 hours.
  2. Remove chicken 30 minutes before frying. Whisk flour, paprika, garlic powder, black pepper, cayenne, and remaining salt in a shallow pan.
  3. Lift pieces from buttermilk; let excess drip 5 seconds. Press firmly into flour until no wet patches remain.
  4. Rest coated chicken on a rack 15 minutes to hydrate flour and help it cling.
  5. Heat 3/4 inch oil in a 12-inch cast-iron skillet to 325°F. Add half the chicken skin-side down without crowding.
  6. Fry 7 to 9 minutes per side, maintaining oil at 315°F to 330°F, until deep golden and at least 165°F beside bone.
  7. Drain on a clean rack; return oil to 325°F. Repeat with remaining chicken.
  8. Rest fried chicken 8 minutes to settle juices and firm crust.