It doesn't get any more southern than fried chicken, buttermilk, and a Carolina Cooker® Cast Iron Skillet.
Ingredients
- 1 3/4-pound of chicken, cut into 8 pieces, or 2 to 3 pounds of individual cuts of your choice (breast, thigh, drumstick, wing)
- 2 tablespoons Carolina Cooker® Chicken and Rib Rub
- 2 tablespoons salt
- 1 cup buttermilk
- 1 large egg
- 3 cups all-purpose flour
- 1 tablespoon corn starch
- Peanut oil for frying
Directions
- Combine 1 tablespoon salt and 1 tablespoon Carolina Cooker® Chicken and Rib Rub. Season chicken. Chill in the refrigerator for 30 minutes or overnight.
- Whisk buttermilk and large egg together in a bowl.
- In a 9x13 baking dish, whisk together the remaining tablespoon of Carolina Cooker® Chicken and Rib Rub, 1 tablespoon salt, 3 cups flour, and 1 tablespoon corn starch.
- Pour oil into a cast-iron skillet to a depth of 3/4-inch. Place a deep-fry thermometer submerged on the side. Heat oil over medium-high until it reaches 350°F.
- Using one hand for wet and one for dry, dip chicken one piece at a time into the buttermilk mixture. Allow excess to drain back into the bowl. Dredge pieces into the flour mixture and place them on a baking sheet with a wire rack.
- Place pieces of chicken into the skillet. Work in batches so you won't overcrowd the pan. Turn pieces every 1 to 2 minutes, keeping the oil temperature at around 325°F.
- Fry pieces until the skin is a golden brown and an instant-read thermometer registers 165°F in the thickest part. It takes about 10 minutes for wings and 12 for breasts, thighs, and legs.
- Remove chicken with tongs. Allow excess oil to drip back into the skillet, onto a baking sheet with a cooling rack, or lined with paper towels. Allow cooling at least 10 minutes before serving.
