I AM AN IRON CHEF

I’m not believing it.  There are actually people who do not own a cast iron skillet.  Kitchens that do not have that glossy black surface creating some of the tastiest dishes in the world. Well obviously those are Yankee kitchens because EVERY Southern pantry is well-stocked in glorious cast iron. 

My Grandmother, my Mom and all my Aunts cooked in cast iron.  I was nearly grown before I realized that cookware does come in forms of other metals sometimes.  But I still believe that the reason Southern food is so great is because they are cooked in a cast iron skillet!  I mean, how in the world do Northerners make cornbread without one?  Things that make you go hummmmmmm!

Well, I AM an Iron Chef.  Oh, did I mention that’s a CAST IRON Chef?  If you don’t own one, go (no, RUN) out today or get on-line and get yourself one (or more – and get a cast iron Dutch Oven while you’re at it).  Once they’re seasoned and you’ve made your first meal, you’ll be a Cast Iron Chef, too!

So let me get you started with a Southern Classic for generations, Southern Fried Chicken!  If you had to choose one dish that best represents real Southern cuisine, this would be it.   The flavor and tenderness of the meat with its unique crunchy crust is exactly what you want in fried chicken. This classic favorite is universally popular but seldom duplicated correctly outside Southern kitchens.  This is an incredible recipe. You’ll no longer need to look for the perfect fried chicken recipe any more.  You’ve got it now!


It’s this classic buttermilk batter that gives chicken its crunchy texture. The batter should just barely adhere to the chicken, so make sure you give each piece a little shake to let extra batter drop off before frying. After the chicken is in the hot oil, cover with a lid and a pressure cooker thing begins to happen inside, meaning the meat inside gets to cook, leaving the outside crispy.

TRUE SOUTHERN FRIED CHICKEN

1 (3-1/2 lb.) chicken, cut into 8 pieces

Salt

Freshly ground black pepper

Paprika

1 quart buttermilk

3 cups flour

Canola oil

Season the chicken pieces generously with salt and pepper, then sprinkle on a little paprika. In a large bowl, soak the chicken in the buttermilk for at least 15 minutes (or overnight on the refrigerator). This will tenderize the chicken.

Mix the flour, salt, pepper and paprika together and spread on a plate.  Dredge each chicken piece in the seasoned flour to coat well.

Heat about 1 inch of canola oil in a cast iron (of course!) skillet until it reads 350 on a candy thermometer. In small batches, place a few pieces of the chicken in the oil at a time and fry for 6 to 8 minutes. Using a slotted spoon, turn each piece over, then cover the pan to cook for an additional 6 minutes. Drain on paper towels and salt well.

Tips from the Cast Iron Chef:

* Do not use skinless chicken. Although the skin adds fat it also provides the crispy crust essential for Southern fried chicken. You will not get a good crust without the skin.

* Use an oil that handles high heat. I recommend Canola.

* Be sure the skillet and oil are hot before placing chicken in the pan. The

first few minutes of frying is what seals in the flavor and gives a good crust.

* Dark meat takes roughly 14 minutes; white meat around 10 minutes, depending on the size of the pieces.  When cooking mixed chicken, be sure to place the larger, dark meat pieces in the center of the skillet.

* Use thongs to turn chicken. Do not use a fork or other utensil that will puncture the chicken skin.

* After removing cooked chicken from skillet, do not cover chicken. Covering will affect the crispness of the crust. If you need to keep chicken warm to serve later, put it in an oven set on low.