Cast Iron Skillet Fried Chicken

1.Prepare the Brine: In a large bowl or resealable plastic bag, whisk together the buttermilk, hot sauce, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).

2.Prepare the Seasoned Flour: In a large, shallow dish or paper bag, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and cayenne pepper (if using). Mix thoroughly.

3.Dredge the Chicken: Remove the chicken from the buttermilk brine, allowing excess liquid to drip off. Do not rinse. Dredge each piece of chicken generously in the seasoned flour mixture, pressing firmly to ensure a thick, even coating. Place the dredged chicken on a wire rack set over a baking sheet and let it rest for 15-20 minutes. This helps the coating adhere better.

4.Heat the Oil: In a large, heavy-bottomed cast iron skillet (at least 12-inch), pour the oil to a depth of about 2.5-3 cm (1-1.5 inches). Heat the oil over medium-high heat until it reaches 175°C (350°F). Use a thermometer to ensure accuracy.

5.Fry the Chicken: Carefully place 3-4 pieces of chicken into the hot oil, ensuring not to overcrowd the skillet. Start with the larger pieces (thighs, breasts). Reduce the heat to medium-low to maintain a consistent oil temperature of around 160-165°C (325-335°F).

6.Cook until Golden and Crispy: Fry the chicken for about 6-8 minutes per side, turning occasionally, until deep golden brown and crispy. The total cooking time will vary by piece: drumsticks and wings will take 10-12 minutes, thighs 12-15 minutes, and breasts 15-18 minutes. Ensure the internal temperature reaches 74°C (165°F) using a meat thermometer.

7.Drain and Rest: Once cooked, remove the chicken from the skillet and place it on a clean wire rack set over a baking sheet to drain excess oil. Season lightly with a pinch of salt immediately after removing from the oil. Allow the chicken to rest for a few minutes before serving to let the juices redistribute.