Fried Chicken In Your Cast Iron Skillet. No better way to cook chicken than my Grandmas Southern style. Turns out crispy on the outside then juicy and tender on the inside.
Fried Chicken In Your Cast Iron Skillet
- 4 pounds chicken pieces about 10 pieces of chicken
- 1 1/2 cups milk
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 2 tablespoons salt
- 2 teaspoons pepper
- 3 cups vegetable oil
- Kosher salt
Combine milk and eggs in a bowl; whisk to mix well.
In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, and pepper.
Dip a chicken piece in the milk mixture; let excess drip off into the bowl.
Put a few chicken pieces in the food storage bag and shake to coat the chicken.
Remove to a plate and repeat with remaining chicken pieces.
Heat oil in your iron skillet to 350 F. or until boiling slightly.
Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked.
Pierce with a fork to see if juices run clear to check for doneness, or use an instant-read thermometer. The minimum safe temperature for chicken is 165 degrees F. With a slotted spoon, move to paper towels to drain; sprinkle with salt.
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