Nothing is quite as classic, or quite as perfect for cast iron, as fried chicken. Here, we brine the bird in buttermilk and a special mix of spices, before dredging it and frying it to golden crispiness.
Level
Intermediate
Prep Time
25-30 minutes
Cook Time
15 minutes, plus brining time
Serves
4-6
Cook it With Our
Directions
- In a large, nonreactive bowl, mix up your brine, combining the buttermilk, pickle juice, salt, sugar, hot sauce, paprika, garlic powder, and onion powder.
- Add chicken pieces and coat well, ensuring everything is fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- In a shallow dish whisk together all the ingredients for your dredge: all-purpose flour, cornstarch, kosher salt, paprika, black pepper, garlic powder, onion powder, ground mustard, and cayenne pepper if using.
- Remove chicken from the brine and shake off excess liquid. Dredge each piece thoroughly, pressing the coating into the chicken.
- Set coated chicken on a wire rack while you heat the oil.
- In a deep skillet or dutch oven, heat oil to 350 degrees F.
- In batches, fry the chicken for 10 to 14 minutes or until golden brown and the internal temperature reaches 165 degrees F. Remove to a wire rack.
- Sprinkle with salt and serve hot.
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