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Skillet Fried Chicken

Skillet Fried Chicken

It doesn't get any more southern than fried chicken, buttermilk, and a Carolina Cooker Cast Iron Skillet.


  • 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


  1. Combine 1 tablespoon salt and 1 tablespoon Carolina Cooker® Chicken and Rib Rub. Season chicken. Chill in the refrigerator for 30 minutes or overnight.
  2. Whisk buttermilk and large egg together in a bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.