Cast Iron Skillet Fried Chicken
Traditional shallow-fried chicken using lard for an authentic vintage Southern flavor.
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Ingredients
- 3 pounds Whole chicken, broken down into 8 pieces
- 2 pounds High-quality leaf lard
- 2 cups Buttermilk
- 3 cups All-purpose flour
- 1/2 cup Cornstarch
- 1 tablespoon Smoked paprika
- 1 teaspoon Cayenne pepper
- 2 tablespoons Kosher salt
- 1 tablespoon Freshly cracked black pepper
- 1 tablespoon Garlic powder
- 1 teaspoon Onion powder
Instructions
- 1
Submerge the chicken pieces in buttermilk seasoned with a teaspoon of salt and pepper; refrigerate for at least 12 hours to tenderize the proteins.
- 2
Whisk together the flour, cornstarch, paprika, cayenne, garlic powder, onion powder, and remaining salt and pepper in a large brown paper bag or shallow dish.
- 3
Remove chicken from buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing firmly to ensure a thick coating.
- 4
Place the coated chicken on a wire rack and let it rest for 20 minutes; this allows the flour to hydrate and prevents the crust from falling off during frying.
- 5
Melt the lard in a 12-inch cast iron skillet over medium-high heat until it reaches exactly 350 degrees Fahrenheit, ensuring the fat is about 1 inch deep.
- 6
Carefully place chicken pieces skin-side down in the hot lard, being careful not to overcrowd the pan; fry in batches if necessary to maintain oil temperature.
- 7
Fry for 10-12 minutes per side, adjusting the heat to keep the lard bubbling steadily around 325 degrees Fahrenheit until the crust is deep mahogany brown.
- 8
Check for an internal temperature of 165 degrees Fahrenheit, then drain on a wire rack over paper towels for 5 minutes before serving to maintain crispness.
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