Cast Iron Easier Fried Chicken
Why This Recipe Works
Juicy, crisp bone-in fried chicken is a cast iron classic. We wanted to come up with a foolproof recipe that would ensure chicken with a moist, perfectly seasoned interior and a supercrunchy crust. To start, we brined the chicken in salted buttermilk to infuse it with moisture and flavor. For a perfectly crunchy coating, we combined flour with a little baking powder and some seasonings, then added more buttermilk to make a thick slurry that would cling tightly to the meat. Four cups of oil (instead of the usual 12) was all that was needed to get a perfect light brown crust on our whole batch of chicken. Then to finish cooking we moved the shallow-fried pieces to a hot oven (perched on a wire rack set in a sheet pan to prevent burnt spots and promote air circulation around the meat). This hybrid method gave us perfectly crisp, evenly cooked results that were even better than deep-fried. We got all the benefits of frying without any danger of burnt coating or undercooked chicken.