Cast Iron Buttermilk Fried Chicken
A 24-hour buttermilk brine, well-seasoned flour dredge, and 350°F oil in a 12-inch cast iron skillet build a mahogany crust that shatters at first bite.
cast-iron Timer
Set for 25 mins @ 350°F oil (177°C) (Flip at 12m)
Ingredients
Base recipe calibrated for 6 adults.
Get to the Point
Brine 3 lb chicken pieces 12-24 hours in buttermilk, hot sauce, and salt.
Dredge in seasoned flour with paprika, garlic, onion powder, and cayenne.
Fry in 1.5 inches of 350°F oil for 12 minutes per side, flipping once.
Rest on a wire rack 10 minutes until internal temp holds 165°F.
Step-by-Step Guided Instructions
Whisk 4 cups buttermilk with 2 tbsp hot sauce and 2 tbsp kosher salt in a large bowl. Submerge 3 lb cut-up chicken (thighs, drumsticks, wings), cover, and refrigerate 12-24 hours.
The buttermilk's lactic acid tenderizes the meat while the salt seasons deep into the muscle fibers. 24 hours is the sweet spot for juicy, well-seasoned chicken.
In a large shallow dish, whisk together 2 cups all-purpose flour, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne, 1 tsp black pepper, and 1 tsp kosher salt.
Drizzle 3 tbsp of the buttermilk brine into the flour and rake with a fork. It creates rough, craggy bits that fry up into extra crispy nubs on the crust.
Lift each piece of chicken from the brine and let excess drip off for 5 seconds. Press firmly into the flour on all sides, then set on a wire rack. Rest dredged chicken 15 minutes at room temp.
Resting hydrates the dry flour into a glue that will not slide off in hot oil. Skipping this step is the number one reason breading falls apart during frying.
Pour 6 cups neutral oil (peanut or vegetable) into a 12-inch cast iron skillet to a depth of 1.5 inches. Heat over medium-high until a deep-fry thermometer reads 350°F. Adjust burner as needed.
Cast iron holds heat far better than stainless. Oil temp only drops 15-20°F when chicken hits it, versus 50°F+ in thin pans, so the crust sets fast.
Add chicken skin-side down without crowding (work in 2 batches for a 12-inch skillet). Maintain oil between 325-350°F. Fry undisturbed for 12 full minutes to build a dark golden crust.
Do not flip early or peek. The crust needs the full 12 minutes to set into a rigid shell that will not stick to the pan when you turn it.
Using long tongs, flip each piece and fry 10-13 more minutes until the internal temp of the thickest piece reads 165°F. Transfer straight to a wire rack set over a sheet pan.
A wire rack keeps the underside crisp. Draining on paper towels traps steam and turns the bottom soggy in under 3 minutes.
Let the chicken rest on the wire rack for 10 minutes. Carryover cooking finishes the interior evenly and the crust firms up as it cools slightly below the oil temp.
Season with a light second sprinkle of flaky salt right when it comes out of the oil. It sticks to the still-wet crust for a savory top note.
Add a fistful of cornstarch (about 3 tbsp) to the flour dredge. It fries up shatteringly crisp because it lacks the gluten proteins that make pure flour crusts denser and chewier at the same time.
Cut the cayenne to 1/4 teaspoon and swap the hot sauce brine for plain buttermilk with 1 tbsp honey. Gives a milder, slightly sweet chicken kids will devour.
- Buttermilk biscuits with honey butter
- Creamy coleslaw with apple cider vinegar
- Yellow mustard potato salad
Reheat on a wire rack at 400°F for 10 minutes to re-crisp the crust. Never microwave — the crust turns rubbery and steamy in under 30 seconds.