Smack Me With a Cast Iron Skillet: Buttermilk Fried Chicken
Sorry I'm late in posting; I've been food styling for a TV show this week, and am coming off six back to back 16-hour days. Like, where are American labor laws? Where's the union? Where's my freaking bonus?
But lucky for you, I published an article on skillets this week for thestreet.com. Since my students are always asking me what's best in skilletware, I thought I'd write something they could use to make an intelligent buying decision (beware: the article is extremely motivating, as recent cast iron purchases by my mother, editor, and agent have just made clear). And Lodge, yes, I would be thrilled to accept a thank you set of your new enamel line.
And for you, my bloggers, who I love above all, since there's no recipe included, here's one just for you:
Kick Ass Cast Iron Buttermilk Fried Chicken
Allison Fishman, The Wooden Spoon
Serves 6 to 8
2 fryer chickens (2 ½ to 3 pounds), rinsed, patted dry and cut into 10 pieces (20 pieces total)
3 cups buttermilk
Salt and pepper
1 1/2 teaspoon cayenne
2 cups all-purpose flour
2 teaspoons paprika
3 to 4 cups Crisco, for frying
1. Place the chicken pieces in a large sealable plastic bag. Whisk together the buttermilk, 2 teaspoons salt, cayenne and ½ teaspoon pepper. Pour the mixture over the chicken; push out any excess air and seal the bag. Refrigerate overnight.
2. Add enough shortening to your large cast iron skillet to measure ½ inch deep; heat to 350 degrees.
3. Measure the flour, paprika, 2 teaspoons salt, and ½ teaspoon pepper into wide bowl. Let the excess buttermilk drip from the chicken pieces, then roll in the flour mixture one at a time, shaking the excess flour from each piece.
4. Place the chicken pieces, skin side down, into the hot oil; cover and cook for 10 minutes. The oil temperature at this point should be between 250 and 300 degrees, and should be maintained at this level until the chicken is done (per Cook's Illustrated). Turn the chicken over with tongs and cook, uncovered, until the chicken is browned all over, 10 to 12 minutes longer. Remove the chicken from the skillet with tongs and reserve on a rack set over a sheet pan until ready to eat. Will keep warm in a 200 degree oven for up to 20 minutes.
But lucky for you, I published an article on skillets this week for thestreet.com. Since my students are always asking me what's best in skilletware, I thought I'd write something they could use to make an intelligent buying decision (beware: the article is extremely motivating, as recent cast iron purchases by my mother, editor, and agent have just made clear). And Lodge, yes, I would be thrilled to accept a thank you set of your new enamel line.
And for you, my bloggers, who I love above all, since there's no recipe included, here's one just for you:
Kick Ass Cast Iron Buttermilk Fried Chicken
Allison Fishman, The Wooden Spoon
Serves 6 to 8
2 fryer chickens (2 ½ to 3 pounds), rinsed, patted dry and cut into 10 pieces (20 pieces total)
3 cups buttermilk
Salt and pepper
1 1/2 teaspoon cayenne
2 cups all-purpose flour
2 teaspoons paprika
3 to 4 cups Crisco, for frying
1. Place the chicken pieces in a large sealable plastic bag. Whisk together the buttermilk, 2 teaspoons salt, cayenne and ½ teaspoon pepper. Pour the mixture over the chicken; push out any excess air and seal the bag. Refrigerate overnight.
2. Add enough shortening to your large cast iron skillet to measure ½ inch deep; heat to 350 degrees.
3. Measure the flour, paprika, 2 teaspoons salt, and ½ teaspoon pepper into wide bowl. Let the excess buttermilk drip from the chicken pieces, then roll in the flour mixture one at a time, shaking the excess flour from each piece.
4. Place the chicken pieces, skin side down, into the hot oil; cover and cook for 10 minutes. The oil temperature at this point should be between 250 and 300 degrees, and should be maintained at this level until the chicken is done (per Cook's Illustrated). Turn the chicken over with tongs and cook, uncovered, until the chicken is browned all over, 10 to 12 minutes longer. Remove the chicken from the skillet with tongs and reserve on a rack set over a sheet pan until ready to eat. Will keep warm in a 200 degree oven for up to 20 minutes.
posted by Allison Fishman Task at 4:05 PM
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