Fried Chicken

 Cast Iron Perfect Fried Chicken

3-3½ lbs. chicken legs

1½ tbsp. salt

1½ tbsp. paprika

1 cup bread flour

Crisco

Mix the salt, paprika and four together in shallow dish.  Rinse of chicken legs and set aside. Work the flour all over the chicken leaving no moist spots. Place coated pieces on a rack to dry for 10 minutes.  Flour the chicken pieces a second time working the flour into the chicken.

Heat ¼ inch of Crisco in a cast iron Dutch oven until it sizzles with a drop of water. Make sure you have a cover.

Add meaty pieces first, don’t crowd.  Reduce heat gradually when browning begins. Turn pieces 2-3 times with tongs (do not pierce). When chicken is partially tan, add 1-2 tbsp. water; cover tightly. Browning will continue.

Allow 50-60 minutes of cooking time after chicken is covered, flipping once in the middle of the cooking.  Meat should shrink a little from bone ends. For extra crispness, uncover last 10-12 minutes.

Remove from pan and let stand for 10-15 minutes before serving.

© Crackerberries 2017

Grilled BBQ Chicken

Too many times I’ve tried to grill chicken.  I hate having to par-boil and if I don’t par-boil the chicken usually ends up burnt or not done on the inside.  I have found a way to enjoy BBQ chicken without par-boiling and without blackened burnt to a crisp.

Pan
Non-Stick
Chew toothpick
Savoury worn
Scorched on meals never stick
Skillet spiced with more oil adorned
Whole fried chicken thighs and brown gravy's born
Suppers more tasty from a cast iron fry pan
Cooking on woodstoves their aprons were worn
The pan was kind; no cause to mourn
It's number one top pick
Old wives have sworn
Will not stick
Ferric
Pan

1-2 lbs chicken leg pieces, rinsed

2 Tbsp BBQ Grilling Spice

A cast iron skillet

Cooking Spray

A piece of aluminum foil

Place the chicken pieces in the cast iron skillet, generously sprayed with cooking oil.  Sprinkle with a good amount of BBQ seasoning (1 tsp each of the following spices: cumin, garlic powder, chili powder, paprika, onion powder, thyme and ¼ tsp cayenne pepper).  Cover with aluminum foil and place on hot grill 350º-450º.  Let cook 45 minutes to an hour.  Remove aluminum foil carefully because the steam is H-O-T!  Place chicken pieces on grill just to crisp up the outside (about 5 minutes). 

© Crackerberries 2012