11 Cast Iron Skillet Fried Chicken Recipes

Have you wondered why grandma’s fried chicken was always the best? The answer may lie in her reliable cast iron skillet. These are 11 tasty cast iron skillet fried chicken recipes. They’ll surely delight your taste buds. These recipes range from traditional Southern to creative variations. They’re all set to deliver that perfect mix of crunchy, juicy goodness.

Cast iron skillets play a secret role in making top-notch fried chicken. By heating evenly, they ensure that coveted crispy exterior. Also, they infuse a unique taste that you can’t get from other pots and pans. So, if you want to elevate your fried chicken skills, this is the perfect spot.

This is a culinary adventure in making the crispiest fried chicken ever. We’ll look at the classic ways, options for those who avoid gluten, and even choices for vegetarians. Every recipe will list exact measurements and simple steps. They’re designed to help you succeed, no matter your cooking level. Together, we’ll transform your kitchen into a popular fried chicken spot!

Key Takeaways

• Cast iron skillets are ideal for achieving crispy, juicy fried chicken
• Each recipe includes precise US measurements and step-by-step instructions
• We’ll cover classic Southern-style and innovative fried chicken variations
• Gluten-free and vegetarian options are included for diverse dietary needs
• Learn the purpose of each ingredient and essential cooking techniques

The Magic of Cast Iron Skillet Fried Chicken

Chickens come out great when I cook them in my cast iron skillet. The key is how it spreads the heat evenly. This makes the outside nice and crispy. Let’s dive into why using a cast iron skillet for fried chicken is just awesome.

Why cast iron is perfect for frying chicken

Cast iron skillets keep the heat steady which is perfect for frying chicken. The meat is always juicy and the skin turns out crispy, thanks to this. Another plus is that the oil’s temperature stays right, even with cold chicken added.

Benefits of using a cast iron skillet

A cast iron skillet is great for making fried chicken for many reasons. It’s super tough and lasts a really long time. It gets smoother with each use and is easy to keep clean. Plus, it gives the chicken a special taste that other pans can’t.

Looking to update your kitchen gear? Think about getting an electric skillet with a removable pan. They’re handy but for the best fried chicken, stick with a classic cast iron skillet.

Keeping your cast iron in top shape is important. After making chicken, make sure to clean it the right way. This keeps it seasoned and free from rust. Not sure how? Check these tips and tricks for cleaning a cast iron.

Essential Tools and Ingredients for Perfect Fried Chicken

To cook tasty fried chicken in a cast iron skillet, having the right stuff is so important. This guide will show you what you need for the perfect dish.

Must-Have Tools

• 12-inch cast iron skillet
• Frying thermometer
• Instant-read meat thermometer
• Wire rack

A well-seasoned cast iron skillet offers heat evenly and creates a great outer layer. Using a frying thermometer keeps your oil at the ideal temp.

Key Ingredients

Buttermilk is the key to chicken that’s tender. It makes the meat juicier by breaking down proteins. I season my flour with salt, black pepper, paprika, and garlic powder.

With these basic tools and ingredients, you are set to cook delicious fried chicken. Your guests will love it so much, they’ll want seconds!

Classic Southern-Style Cast Iron Skillet Fried Chicken

Making Southern-style fried chicken in a cast iron skillet is a joy. This recipe is straightforward, yet the outcome is delightful. Here’s a look at how to make this tasty treat.

Ingredients and Measurements

• 3 pounds chicken pieces
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup shortening

Every ingredient has its job in this recipe. Flour makes the crust crispy. Salt and pepper give it flavor. Shortening helps the chicken turn golden and crisp.

Step-by-Step Cooking Instructions

1. Heat the shortening in a cast iron skillet on medium-high.
2. Mix flour, salt, and pepper in a dish.
3. Coat the chicken in this mix.
4. Add chicken to the hot skillet.
5. Fry until both sides are golden and cook through.
6. Turn down the heat and cover, cooking for 25 minutes.
7. Uncover and crisp the skin for 5 more minutes.
8. Make sure the chicken reaches 165°F inside before serving.

This recipe makes crispy, juicy chicken with every batch. A cast iron skillet spreads heat well, making perfectly cooked chicken. For more cast iron recipes, see this Chicago deep dish pizza recipe.

Buttermilk Brined Fried Chicken

I enjoy making crispy fried chicken with a buttermilk brine. This method makes the chicken juicy and tasty, with a hint of tang. Below is my go-to recipe for 4 servings and 30 minutes of cook time.

• 2 cups buttermilk
• 2 tablespoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 4 chicken pieces (thighs or breasts)

In a big bowl, combine buttermilk, salt, and spices. Mix well. Then, add the chicken and ensure it’s well coated. Let it sit in the fridge covered for 4 to 24 hours for best results.

When it’s time to fry, take out the chicken, dry it off. Then, cover each piece in seasoned flour. Fry them in a hot skillet until they are golden and the meat reaches 165°F (74°C).

The result is a tender chicken with a crunchy outside. The buttermilk not only makes it tasty but also softens the meat. To make a full meal, have it with healthy beef and broccoli stir fry.

Crispy Herb-Crusted Fried Chicken

I enjoy cooking herb-crusted chicken in my trusty cast iron skillet. The crunchy coating is so tasty, and the herbs give it a special touch. Here’s how I make the best herb-crusted fried chicken.

Herb Blend Suggestions

My secret to great herb-crusted chicken is a mix of fresh and dried herbs. Here’s my favorite blend:

• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon dried thyme
• 1 tablespoon dried sage
• 2 tablespoons fresh parsley, finely chopped

This mix makes the crust both fragrant and flavorful. Fresh herbs bring brightness, while dried ones add a bold taste perfect for frying.

Coating Technique for Maximum Crunch

For the crunchiest coating, I follow a double-dredging process. Let me explain:

1. Mix the herbs with 2 cups of all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Set up a dredging station: herb-flour mixture, beaten eggs, and a clean plate.
3. Dip chicken pieces in flour mixture, then egg wash, then back into the flour mixture.
4. Let coated chicken rest on a wire rack for 15 minutes before frying. This helps the coating stick well.

To make it even crispier, I mix in 1/4 cup of cornmeal with the flour. This tip adds an extra crunch to the juicy chicken.

Spicy Cajun Fried Chicken

Making spicy fried chicken with a Cajun kick is a joy for me. I put together just the right mix of Cajun spices. I use 2 tablespoons each of paprika and garlic powder. I add 1 tablespoon each of cayenne pepper, onion powder, dried oregano, and dried thyme. This mix gives the chicken a bold, lively taste.

First, I mix the Cajun spices with 2 cups of all-purpose flour in a shallow dish. In a different bowl, I beat together 2 eggs and 1/4 cup of hot sauce. This is for a spicy boost. I dip the chicken in the egg mix first, then the spiced flour.

Then, I warm 2 inches of vegetable oil in my cast iron skillet to 350°F. The iron skillet keeps the oil at the right heat. I cook the chicken for about 12 minutes on each side. I stop when it turns golden and hits 165°F inside.

The outcome is an amazingly tasty, crispy spicy fried chicken. The Cajun spices make a flavorful, firm crust. I often pair it with a shrimp and broccoli stir fry for a full meal.

Gluten-Free Cast Iron Skillet Fried Chicken

Love crispy fried chicken but can’t have gluten? No worries, I’ll show you how to make it gluten-free! You can make this in a cast iron skillet. You’ll have tasty fried chicken ready in 25 minutes for a family dinner.

Gluten-free flour alternatives

For this dish, we swap traditional flours for special ones. You can use rice flour, cornmeal, or almond flour. I like mixing rice flour and cornmeal for a crispy, light texture. Adding some cornstarch makes it even crisper.

Tips for achieving crispy texture

Want your fried chicken to be extra crunchy? These are several tips:

• Use carbonated water in your batter for a lighter, crispier coating.
• Fry the chicken twice. First at a lower temp, let it rest, then again at a higher temp.
• Chill the coated chicken in the fridge for 30 minutes before you fry it. This will make the coating stick better.

A cast iron skillet is important for an even, crispy cook. It makes that perfect golden-brown crust. For more skillet recipes, visit this shrimp and dumpling stir-fry recipe. Enjoy your cooking!

Low Carb Keto-Friendly Fried Chicken

Fried chicken is a favorite, but not ideal for keto diets. So, I created a special recipe. This low carb alternative is crunchy, juicy, and flavorful, yet low on carbs.

The breading is made from almond flour and ground pork rinds. This mix offers a crisp without the extra carbs. I also include Parmesan cheese, paprika, garlic, and pepper to boost the taste.

Below is the recipe for 8 servings of keto fried chicken:

• 1 ½ lbs boneless skinless chicken thighs
• 1 cup almond flour
• 1 cup crushed pork rinds
• ½ cup grated Parmesan cheese
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp black pepper
• 2 eggs, beaten
• Avocado oil for frying

To start, mix almond flour, pork rinds, Parmesan, and seasonings in a dish. Dip chicken in beaten eggs, then coat with the breading. Fry in avocado oil until crisp and golden, and inside temperature is 165°F.

This chicken is tasty and good for you. Each serving has:

Pair this fried chicken with low-carb coleslaw for a full southern meal. You can keep leftovers in the fridge for 5 days or freeze for 3 months. To reheat, bake at 350°F for 10-20 minutes.

Vegetarian “Fried Chicken” Using Seitan or Tofu

Creating vegetarian fried chicken with seitan or tofu is joyful. These options give us a tasty, crunchy meal like fried chicken. They’re perfect for those who don’t eat meat.

Plant-based protein options

Seitan comes from vital wheat gluten and gives a chewy meat-like feel. Extra-firm tofu is a good gluten-free choice. Before cooking, I press tofu to remove water.

Achieving chicken-like texture and flavor

I marinate seitan or tofu in veggie broth with poultry seasoning for four hours. To make it crispy, I mix flour, cornstarch, salt, pepper, and paprika.

Here’s my simple recipe for vegetarian fried chicken:

To start, I warm oil in a cast iron skillet to 375°F. Then, I coat the marinated seitan or tofu with seasoned flour. Finally, I fry it for 4-5 minutes until it’s a nice golden brown. This makes crispy, tasty vegetarian “fried chicken.”

Korean-Style Fried Chicken in Cast Iron

I enjoy cooking Korean fried chicken in my cast iron skillet. Its double-frying method makes it crispy outside and juicy inside. Here’s a step-by-step guide to make this Korean favorite at home.

First, marinate boneless chicken pieces in soy sauce, ginger, and garlic. This step adds amazing flavor. Then, coat the chicken with cornstarch and flour for that perfect crunch.

Next, focus on the double-fry. Heat oil in the skillet to 350°F and fry the chicken for 5 minutes. After that, fry it one more time at 375°F. This ensures the chicken is crispy and cooked through.

Korean Fried Chicken Sauce

While the chicken is resting, make the sauce. In a saucepan, mix:

• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil

Simmer this mix until it thickens a bit. Then, coat the chicken with this sweet and spicy sauce. The result is a dish with unbeatable flavor.

To finish, add sliced green onions and toasted sesame seeds. This dish is great for game nights or weekends. Enjoy your Korean-style fried chicken!

Lemon and Rosemary Infused Fried Chicken

I enjoy making lemon rosemary chicken in my cast iron skillet. It brings fresh lemon taste together with the rich smell of rosemary. This recipe shows how to cook a tasty fried chicken with herb-flavored oil.

For this dish, gather these ingredients:

• 1 ½ pounds boneless, skinless chicken breast
• 3 tablespoons extra virgin olive oil
• 2 lemons
• 2 tablespoons fresh rosemary, chopped
• 4 large garlic cloves, minced
• 1 medium yellow onion, halved and sliced
• 1 cup all-purpose flour
• Salt and pepper to taste

First, make the herb oil. Warm the olive oil in the skillet over medium heat. Add lemon zest and rosemary. Let it cook for 5 minutes, then take out the herbs.

Then, get the chicken ready. Cut the chicken breasts into thin pieces. Mix lemon juice, garlic, and some of the oil in a bowl. Let the chicken soak in this for 30 minutes.

While the chicken marinates, prepare the breading. Combine flour, rosemary, lemon pepper, salt, and pepper in a dish. Coat each chicken piece with this mixture.

Now, fry the chicken. Use the skillet with the infused oil. Cook the chicken for 3-4 minutes on each side. It should be golden and reach 165°F inside.

This recipe makes lemon rosemary chicken for 4 in under 30 minutes. It’s great for a fast, tasty dinner. You’ll love the crunch outside and the tenderness inside, all thanks to the special herb oil.

Double-Dredged Extra Crispy Fried Chicken

I enjoy making double-dredged chicken for its extra crispy outside. This way, you get 8 pieces of crunchy fried chicken, each with 320 calories. And there’s a secret to achieving such a tasty crunch!

Double-dredging technique explained

First, the chicken takes a dip in buttermilk for 12 hours. This makes it moist and tasty. Then, it’s coated in a mix of flour, salt, pepper, and garlic.

The chicken gets coated twice. First in the seasoned flour, then in an egg wash, then flour again.

Achieving the perfect crunch

I fry the chicken in peanut oil at 360°F. White meat takes 8-10 minutes, dark meat 13-14 minutes. I do it in small batches to keep the oil hot.

This way, the chicken gets a crispy outside but stays juicy inside.

The chicken is ready when its inside is 165°F. After frying, I let the chicken cool on a wire rack. This keeps it crispy. And the finished product is a hit every time!

Honey-Drizzled Southern Fried Chicken

I enjoy mixing sweet and savory tastes in my meals. My honey fried chicken is a fun twist on a traditional Southern favorite. It makes enough for 4 people and only takes 30 minutes to make. Are you ready to start cooking this tasty dish?

For the chicken, you’ll need:

• 4 chicken pieces
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 cup buttermilk
• Spices: salt, black pepper, smoked paprika, garlic powder

For the honey drizzle:

• 1/2 cup raw honey
• 1/2 cup unsalted butter
• 1 teaspoon red pepper flakes

First, soak the chicken in buttermilk for 8 hours. This makes it juicy and tender. Next, combine the flour, cornstarch, and spices. Coat the chicken in this mix. It’ll give your chicken a crunchy outside.

Warm up a cast iron skillet to 300°F. Fry the chicken until it’s a beautiful golden color. The inside should reach 165°F. To keep it crispy, set it on a wire rack.

Mix melted butter and honey in a pan. Stir in red pepper flakes for some heat. Drizzle the sauce on your fried chicken before you eat it.

This honey fried chicken is a great mix of sweet and salty. Each serving has around 450 calories, 23g protein, and 30g fat. Serve it with your favorite side dishes for a true taste of the South!

Troubleshooting Common Fried Chicken Issues

Fried chicken problems can be annoying. But, I can help you make it perfect – crispy and juicy. I’ll address undercooked chicken and breading that’s either soggy or burnt.

Dealing with Undercooked Chicken

If your chicken isn’t done, stay calm. Put it in a 350°F oven to cook more. Check its temperature with a meat thermometer. Dark meat must be 175°F, and white meat needs to hit 165°F.

Before frying again, leave the chicken out for 30 minutes. This lets it cook through evenly.

Fixing Soggy or Burnt Breading

Soggy breading is due to oil being too cool. Ensure the oil stays at 325°F in a cast-iron skillet. Don’t add too much chicken at once, it can cool the oil.

If your breading burns, lower the heat. Use a thermometer to cook without getting it too crispy.

These are several tips to avoid these problems:

• Brine chicken in seasoned buttermilk for 4-24 hours
• Use a double-dredging technique: flour, egg/buttermilk, then flour again
• Choose oils with high smoke points like canola or peanut oil
• Fry dark meat slightly longer than white meat

With these tricks, you’ll know how to fix fried chicken issues. You’ll make tasty, crispy chicken every time.

Tips for Cleaning and Maintaining Your Cast Iron Skillet After Frying

After cooking fried chicken, it’s key to clean your skillet well. Doing this maintains its quality. I clean the skillet while it’s warm to make it easier. First, rinse it with hot water. Then, scrub with a hard brush to get rid of food.

Use coarse salt for tough spots. After cleaning, you must dry the skillet completely. I use a dry cloth or paper towel. This prevents rust. Next, apply a thin coat of oil. Oils like grapeseed, vegetable, or flaxseed will work. This step is important to keep the skillet’s surface from sticking.

For hard-to-remove food, adding a little water for deglazing can help. But make sure it doesn’t boil for too long. If a deeper clean is needed, washing with mild soap is fine. Just don’t forget to oil it again after. If you see rust, a wire brush can take it off. Then, you can re-season the pan to keep it in top shape for many years.