Cast Iron Skillet Fried Chicken

I mean, who DOESN’T love fried chicken??? Have fun, be safe around the hot oil, and most of all, enjoy the deliciousness.

Here is a great tutorial for butchering a whole chicken. I like to take it one step further and break down one chicken breast into nuggets and one into strips. If you want, you can use only chicken breasts and make a bunch of nuggets and strips!

Ingredients:

1 Whole chicken, butchered into legs, wings, and thighs. Make strips and nuggets out of breasts. Save the carcass for chicken stock.

2C Flour

3 Tbsp Salt

3 Tbsp Pepper

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

2 tsp Smoked Paprika

2 tsp Dried parsley flakes

1 egg

½ C Milk (I use Almond Milk)

Approx. 1 QT canola or vegetable oil for frying.

Tools:

1 Cast iron skillet

2 x 1 Gallon Ziplock bags

Steps:

1. Pour oil into a cast iron skillet and set heat to medium.
2. Add all dry ingredients into one of the Ziplock bags, and wet ingredients (milk and egg) into the other.
3. Tightly close bags and shake them up to mix.
4. Place chicken pieces into wet ingredients, tightly close the bag, and mix.
5. Take a nugget out, shake, and place into dry ingredients.
6. Once coated in breading, place the nugget into the oil to test and see if it is hot enough.
7. If the oil furiously bubbles, it is ready.
8. BE CAREFUL around the hot oil 😊
9. Repeat steps 5 thru 8 with the rest of the chicken, flipping once and removing when deeply golden brown.
10. As you go, place the chicken on a rack over a rimmed baking sheet in a warm oven to store until it is all done.
11. Be sure to check each piece as you remove it to see if it is cooked through. Do this by inserting a food thermometer into the thickest part of the meat. Chicken should be cooked to 165 F (74 C).

Enjoy!

Troubleshooting:

If the chicken is a deep brown color but not cooked through, place it in the oven at 400 F until it reaches the correct temp. This may mean that your oil was a bit too hot.

Thank you for checking out my recipe!