Bacon aside, there are few things I love more than fried chicken. What can possibly be more satisfying than a flavorful piece of chicken encased in a thick, crunchy crust? Not much, I believe. Every time I step foot into a KFC to sate my hankering, I feel a twinge of hypocrisy. Here I would like to share with you one of my most delicious Cast iron CHICKEN recipes. With a thick, crunchy, aromatic crust, and a tender juicy interior that’s infused with flavor, right down to the bone, this fired chicken must be the best one I have ever made. You can make this delicious buttermilk fired chicken in your kitchen when you really want this delicious dish. Only cost you 40 minutes to make if you chill of the chicken before. And here are the steps. Hope you like it!
Fried Chicken needs Salt!There’s nothing that ruins a good crust quicker than biting into bland, flavorless meat with no seasoning.Soaking the chicken in a salt and sugar will flavor the meat and increase the chicken’s moisture content. For my fried chicken, I use buttermilk instead of water, and I stuffed it full of aromatics such as onion juice, garlic, celery seed and rosemary. After a night soaking in the buttermilk brine, the chicken is literally bursting with flavorfrom the inside out.To make the best fried chicken, you can let the coated chicken air dry for about 30 minutes before frying it. This does two things. The first is that it gets the chicken up to room temperature, which helps it cook evenly once it’s in the oil. The second benefit is that some of the surface moisture evaporates, making the chicken crisp up nicely as it’s fried. But cooking the coated chicken directly in the Cast iron skillet does save time and the taste is not bad. So it’s all depends on you. Anyone who resides south of the Mason-Dixon Line can tell you the hallmarks of properly prepared Southern fried chicken: The skin needs to be well-seasoned and crispy, and the meat inside also needs to be moist and tender. These fried drumsticks coated in a buttermilk batter meets the criteria. This is a rather involved recipe that takes some time, but it’s not impossible to make on a work night if you put the chicken in the brine the night before. And hope you will like this buttermilk fried chicken skillet recipe!
SKILLET CORN FRITTERS WITH SPINACH AND HONEY Jalapeño CREAM is something you can’t skip. The sweetness and spicy flavor paired with the hot crispy fritters, I must say nothing can be compared with this corn fritters. And nothing can warm up a cool night like a plateful of this corn fritters. Hope you can like this chewy comfort food!