Go Back
Cast-Iron Buttermilk Fried Chicken
Andre Lewis

Cast-Iron Buttermilk Fried Chicken

This is the baseline: tangy buttermilk, seasoned flour and a heavy skillet that holds its heat. Fry dark meat at a steady 325°F so the crust browns without leaving the meat pink beside the bone. The last five minutes are where impatience ruins it, so use a thermometer instead of judging by color.
Print Recipe Pin Recipe
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 the buttermilk, hot sauce and 1 teaspoon salt in a large bowl, add the chicken and refrigerate for 4 to 12 hours.
  2. Remove the chicken 30 minutes before frying, then whisk the flour, paprika, garlic powder, black pepper, cayenne and remaining salt in a shallow pan.
  3. Lift each piece from the buttermilk, let the excess drip for 5 seconds and press it firmly into the flour until no wet patches remain.
  4. Rest the coated chicken on a rack for 15 minutes so the flour hydrates and clings.
  5. Heat 3/4 inch oil in a 12-inch cast-iron skillet to 325°F and arrange half the chicken skin-side down without crowding.
  6. Fry for 7 to 9 minutes per side, adjusting the burner to keep the oil between 315°F and 330°F, until deep golden and at least 165°F beside the bone.
  7. Drain on a clean rack, return the oil to 325°F and repeat with the remaining chicken.
  8. Rest the fried chicken for 8 minutes before serving so the juices settle and the crust firms up.