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Wednesday, July 28, 2010

Cast iron cooked fried chicken

I haven't made fried chicken in over a year. Cast iron is best for fried chicken.

Ideally it should be soaked in buttermilk first, but I didn't have any tonight.

Mix flour, onion powder, garlic powder, black pepper, paprika and seasoned salt.

Dredge the chicken through the flour mix. Add a little more seasoning to each piece.

Melt some crisco in a cast iron fryer or dutch oven. When it sizzles to the touch, it's ready. Of course don't use your fingers-- use chopsticks.

Using tongs, carefully put each piece in the hot crisco and quickly put the lid on.

You'll need to periodically remove the lid and turn the pieces over. Watch out for popping grease.

Use a meat thermometer in one of the pieces to determine doneness.

If anybody has other recipes or techniques to suggest, feel free to comment.

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