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Crispy Cast Iron Fried Chicken

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A simple and quick recipe for perfectly golden, crispy fried chicken using a cast iron skillet. Juicy inside with a flavorful, crunchy crust, ideal for busy weeknights or gatherings.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken pieces (thighs or drumsticks)
  • 1 ½ cups buttermilk (or 1 ½ cups milk + 1 tbsp lemon juice as substitute)
  • 2 cups all-purpose flour (240 g)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper (optional)
  • 1 ½ to 2 cups vegetable oil (360–480 ml) for frying (can substitute peanut or canola oil)
  • Optional: pinch of dried thyme or oregano for flour mix

Instructions

  1. Rinse and pat dry chicken pieces. Place in a large bowl and pour in buttermilk. Cover and refrigerate for at least 1 hour, preferably overnight.
  2. In a separate large bowl, combine flour, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Stir well.
  3. Remove chicken from buttermilk one at a time, letting excess drip off. Dredge thoroughly in seasoned flour, pressing lightly to adhere. Place coated pieces on a wire rack and rest for 10-15 minutes.
  4. Pour vegetable oil into a cast iron skillet about 1 inch deep. Heat over medium heat to 350°F (175°C).
  5. Carefully add chicken pieces skin-side down without crowding. Fry for 7-8 minutes per side, maintaining oil temperature between 325-350°F (163-175°C), until crust is deep golden brown and chicken is cooked through.
  6. Transfer fried chicken to a wire rack over a baking sheet to drain excess oil and keep crispy. Let rest 5 minutes before serving.

Notes

Use skin-on chicken pieces for best texture. Maintain oil temperature between 325-350°F to avoid soggy or burnt crust. Rest coated chicken before frying to help flour adhere. Drain fried chicken on wire rack, not paper towels, to keep crust crispy. Can substitute buttermilk with milk and lemon juice or yogurt. For gluten-free, use gluten-free flour blend or almond flour. Leftovers reheat well in oven at 375°F for 10-15 minutes.

Nutrition

Keywords: fried chicken, cast iron skillet, crispy fried chicken, easy fried chicken recipe, golden crust chicken, buttermilk fried chicken

Find it online: https://magnetmeal.com/crispy-cast-iron-fried-chicken-recipe-5-easy-steps-for-perfect-golden-crunch/