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Crispy on the outside and juicy on the inside, this Cast Iron Buttermilk Fried Chicken is the ultimate comfort food you’ve been craving. The buttermilk marinade ensures tender meat, while the cast iron gives it that perfect golden-brown crunch.
Growing up, fried chicken was far from a staple. In fact, my only memories of indulging in such tastiness were once a year during our annual family reunion.
Since then, fried chicken has only been a memory for me; I mean real fried chicken; thighs, drumsticks, and wings.
We are talking a thick, golden, crispy breading, rich, juicy chicken, the lingering flavors…ok, I need to take a break and make some more fried chicken.
Give making buttermilk fried chicken in cast iron a shot; you won’t be disappointed. Or, if you prefer pork, give these Spicy Southern Fried Pork Chops a go!
Table of Contents
Why You’ll Love This Recipe
- Thick, golden crispy breading and rich, juicy chicken. What’s not to love?
- Frying chicken at home is way easier than people think and tastes WAY better than anything you can buy!
- Cast irons are great for frying since they hold their heat much better than others, such as aluminum and stainless steel skillets and pots.
Recipe Ingredients
- Chicken thighs or drumsticks:
- Buttermilk: Storebought or homemade will work.
- For Homemade Buttermilk: Just add 1 tbsp lemon juice to 1 cup of milk.
- Hot sauce: It will be a very subtle flavor so feel free to experiment with different sauces!
- Oil: I like to use peanut oil, but any high-smoke point frying oil will do.
- Salt and pepper: Flaky sea salt and fresh cracked black pepper make a huge difference.
Cast Iron Fried Chicken Recipe
Get that cast iron skillet piping hot before adding in any chicken. I was able to fry my chicken using just a cup of oil. Honestly, you could probably get away with using even less.
Step 1: In one bowl, combine the buttermilk and hot sauce.
Step 2: Ideally, soak the chicken in the liquid for one hour ahead of time. You can skip the soak and just run the chicken through the buttermilk right before dredging through the flour to save time if needed.
Step 3: In a second bowl, mix the flour with your choice of spices (or use the ones I have recommended).
Step 4: Dredge the chicken through the flour, and carefully place it into the skillet. Be careful, as it will sizzle, and the oil may splatter.
Step 5: Use tongs to rotate the chicken once a brown crust develops, and continue to rotate so it cooks evenly. Cook until the internal temperature has reached 165°F. Let the chicken rest for 10 minutes before serving.
Expert Tips
- Preheat. A piping hot skillet with piping hot oil is critical to the crispiness’s success!
- Don’t dry the chicken before breading it. That way, the breading will stick to the chicken while we fry it.
- Don’t overcoat the breading. Perhaps this sounds counterintuitive, but trust me, it’s for the best.
- Do not overcrowd the skillet. Too much chicken added at one time can lower the temp of the oil, crushing our chances for a crispy exterior.
- Want it extra crispy? Try adding a touch of baking soda or cornstarch to the breading for extra, crispy chicken. (or breadcrumbs, as I use in my fried meatball recipe) I like to keep it simple and don’t do a lot to make the breading extra crispy, but that is just me.
- Try double-frying the chicken. I’ve done it before and love the way they turn out. But I don’t like the extra time it takes to make it that way.
- Try different cuts of chicken. You can fry any chicken this way, just adjust cook times accordingly.
Frequently Asked Questions
Fry chicken legs for about 8-10 minutes per side. Fry chicken thighs for 10-12 minutes per side. And always check the internal temperature with an instant thermometer before consuming.
Buttermilk is used in fried chicken for several reasons. It helps tenderize the chicken, resulting in a moist and juicy texture. It also imparts a subtle tangy flavor and helps the coating adhere to the chicken, creating a crispy crust.
Vegetable oil, canola oil, or peanut oil, are the most popular frying oils. These oils can withstand high heat without burning, ensuring a crispy exterior and properly cooked chicken.
While frying chicken in a cast iron skillet may not be the most popular choice, it is a good option because of its ability to distribute heat evenly. Just make sure to monitor the temperature and adjust accordingly for consistent and delicious results.
The chicken is done when the internal temperature has reached 165°F, and the meat is no longer pink. Use an instant thermometer on the thickest part of the chicken without touching the bone.
Yes. For the best results, spread them out in a cast iron skillet and heat up in a 350°F oven until warmed through.
Related Recipes
After you try this recipe, check out some of my other favorites.
- How to Boil Chicken Thighs
- Cast Iron Drumsticks
- Cajun Chicken Bites
- Tuscan Roasted Chicken
- Dutch Oven Goulash
- Fried Pork Liver
Cast irons are great for all types of stovetop recipes, from homemade meatballs and venison medallions to smothered pork steaks and our favorite pan-fried pork steak recipe!
If you tried this Cast Iron Buttermilk Fried Chicken Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cast Iron Fried Chicken
Equipment
Ingredients
- 8 chicken drumsticks See notes below.
- 1 cup peanut oil Or your preferred frying oil
- 3 cups buttermilk See notes below.
- 1/2 cup Louisiana hot sauce Or your favorite hot sauce
- 2 cups all-purpose flour
- 1 tablespoon sea salt
- 1 tablespoon fresh cracked pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
Instructions
- Combine buttermilk and hot sauce in a small mixing bowl. Soak chicken in the mixture for at least 1 hr in the fridge.
- Heat the oil on the stovetop in a 12" cast iron skillet to 350°F
- In a separate bowl, mix together all dry ingredients.
- Dredge the chicken in the dry ingredients, and shake off any excess flour.
- Carefully place the chicken in the skillet. It will sizzle and may splatter hot oil, so be careful.
- Use tongs to rotate the chicken once a brown crust develops, and continue to rotate so it cooks evenly. Allow to cook for 8-10 minutes on each side for drumsticks and 10-12 minutes per side for the thighs. Use an instant thermometer to ensure the meat is fully cooked through.
Notes
- You can make this recipe with chicken thighs, tenders, or chicken breasts. You will need to adjust the cooking times accordingly.
- Chicken is ready when an internal temperature of 165°F has been reached, and the meat is no longer pink.
- You can skip the one-hour marinade and just run the chicken through the buttermilk right before dredging through the flour to save time if needed.
- To make buttermilk: Combine 1 tbsp of lemon juice with 1 cup of milk. Stir well and let it sit for 5 minutes.
Mmm, this looks so good! Can’t wait to try it!