Tasty Thursday

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Iron Skillet Fried Chicken

Wisteria, Chef Jason Hill

Chicken and Marinade

1 (2-1/2- to 3-pound) chicken

2 cups buttermilk

1 tablespoon ancho chile powder

1 tablespoon paprika

1/2 teaspoon ground cayenne pepper

Seasoned Flour

2 cups flour

2 tablespoons paprika

1 tablespoon salt

2 teaspoons ground white pepper

1/4 teaspoon ground cayenne pepper

Cut the chicken into quarters and de-bone the leg and thigh.

Combine the buttermilk, chile powder, paprika, and cayenne pepper in shallow dish. Add the chicken and turn to coat. Cover and refrigerate for at least 1 hour; marinating overnight is best.

To prepare the seasoned flour, combine the flour, paprika, salt, white pepper, and cayenne pepper in a bowl.

Fill an iron skillet with 1-1/2 inches vegetable oil and heat to 325 degrees f.

Lift the chicken out of the buttermilk and place directly into the seasoned flour. Dredge in the flour, shake off any excess, and carefully slide into the hot oil. Fry 5–8 minutes, until golden brown outside and a thermometer stuck into the chicken reads 165 degrees F. Drain on paper towels.

Serves 4