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.
- Cook temp
- 350°F
- 177°C · preheat
- Total time
- 55 min
- 20 prep · 25 cook · 10 rest
- Flip at
- 12 min
- of 25 min cook
- Pull at
- 165°F
- USDA safe minimum
How To Make Cast Iron Skillet Fried Chicken · Southern Kitchen
Southern Kitchen demonstrates soaking chicken in seasoned buttermilk, dredging in flour, and shallow-frying in hot oil inside a cast iron skillet.
- Target //Cook at 350°F oil (177°C) for 25 mins active (flip at 12 mins).
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 10 mins before slicing.
- Golden Rule //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.
- Family Tweak //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.
Ingredients
- 3 lbsBone-in Chicken Pieces, thighs, drumsticks, and wings
- 4 cupsButtermilk
- 2 tbspHot Sauce, Frank's or Cholula
- 2 tbspKosher Salt (for brine)
- 2 cupsAll-Purpose Flour
- 1 tbspSmoked Paprika
- 1 tbspGarlic Powder
- 1 tbspOnion Powder
- 1 tspCayenne Pepper
- 1 tspBlack Pepper
- 1 tspKosher Salt (for dredge)
- 6 cupsNeutral Frying Oil, peanut or vegetable, enough for 1.5 inches in a 12-inch skillet
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Get to the point
- 1
Brine 3 lb chicken pieces 12-24 hours in buttermilk, hot sauce, and salt.
- 2
Dredge in seasoned flour with paprika, garlic, onion powder, and cayenne.
- 3
Fry in 1.5 inches of 350°F oil for 12 minutes per side, flipping once.
- 4
Rest on a wire rack 10 minutes until internal temp holds 165°F.
Step by step
Tap a step to cross it offOvernight Buttermilk Brine
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.
WhyThe 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.
Build the Seasoned Dredge
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.
WhyDrizzle 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.
Dredge and Rest 15 Minutes
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.
WhyResting 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.
Heat the Cast Iron Oil
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.
WhyCast 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.
Fry First Side (12 Minutes)
12 minAdd 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.
WhyDo 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.
Flip and Finish
13 minUsing 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.
WhyA wire rack keeps the underside crisp. Draining on paper towels traps steam and turns the bottom soggy in under 3 minutes.
Rest Before Serving
10 minLet 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.
WhySeason 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.
- Dad pro tip
- 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.
- Kid & toddler adjustment
- 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.
- Serve with
- Buttermilk biscuits with honey butter · Creamy coleslaw with apple cider vinegar · Yellow mustard potato salad
- Reheating
- 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.
- Calories
- 555
- Protein
- 42 g
- Carbs
- 22 g
- Fat
- 33 g
Nutrition source: USDA FoodData Central #171478. Cook-time basis: Tested on 3 lb bone-in cut-up whole chicken brined 18 hours, fried in 1.5 inches of peanut oil in a 12-inch Lodge cast iron skillet holding 350°F oil temp.
Frequently Asked Questions
How do you reheat leftover cast iron buttermilk fried chicken without ruining the texture?
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.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 10 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
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.
What are the best side dishes to serve with this?
Recommended sides include Buttermilk biscuits with honey butter, Creamy coleslaw with apple cider vinegar, Yellow mustard potato salad.