Best Iron Skillet Fried Chicken Recipes

Cast Iron Skillet Curry Fried Chicken with Curry and Mango-Yogurt Sauce and Red Chile Asparagus image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 24

Vegetable, canola, or peanut oil, for frying
1 (3 to 4 pound) whole chicken, cut up into 8 pieces
Salt and freshly ground black pepper
2 cups flour
1 tablespoon good quality curry powder
1 teaspoon cayenne pepper
Mango-Yogurt Sauce, recipe follows
Asparagus with Red Chile Oil, recipe follows
2 tablespoons olive oil
1 small yellow onion, finely diced
2 cloves garlic, finely chopped
2 tablespoons good quality curry powder
1/4 cup water
2 cups plain yogurt
1 ripe mango, peeled, seeded and coarsely chopped
2 tablespoons fresh lime juice
Salt and freshly ground pepper
1 pound asparagus, trimmed
1/4 cup red chile oil, recipe follows
Salt
1 cup pure olive oil
2 dried New Mexico chile peppers (available at specialty markets), stemmed and seeded
1/2 teaspoon dried chile de arbol (available at specialty markets)
1 teaspoon ancho chile powder (available at specialty markets)

Steps:

Heat 1 inch of oil in a large, deep cast iron skillet over high heat to 350 degrees F.
Season chicken well on both sides with salt and pepper. Place the flour in a brown paper bag, add 1 tablespoon of salt, 2 teaspoons black pepper, curry powder, and cayenne pepper, and shake to combine.
Add the chicken 3 pieces at a time to the bag, and shake well to coat each piece with the flour. Put them on a rack when you have finished.
Slowly add the chicken pieces to the hot pan skin-side down. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes, or until golden brown and cooked through. Drain on paper towels and transfer to a platter and drizzle with Mango-Yogurt sauce or serve alongside. Serve with Asparagus with Red Chile Oil.
Heat olive oil in a small saute pan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute longer. Add the curry powder and water and cook for 5 minutes. Remove from the heat and let cool to room temperature.
Place the yogurt, mango, onion mixture and lime juice in a food processor and process until smooth. Season with salt and pepper.
Preheat oven to 400 degrees F. Toss asparagus with oil and season with salt. Roast for 8 to 10 minutes or until just cooked through.
Place all ingredients in a blender and puree. Strain through a fine strainer. May be refrigerated up to 3 days. Serve at room temperature.

Iron-Skillet Fried Chicken image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

1 (2 1/2 to 3 pound) chicken, cut into pieces
Bacon fat and lard for frying
1/2 cup flour
1/2 cup yellow cornmeal
1 tablespoon Bell's poultry seasoning
Salt and pepper

Steps:

Wash the chicken parts thoroughly and dry them on paper towels. Heat the fat to 380 degrees in a heavy cast-iron skillet. Place the flour, cornmeal, and seasonings in a brown paper bag. Add the chicken pieces, a few at a time, and shake well to ensure that each piece is coated with the seasoned flour.
Put the chicken pieces in the frying pan and fry uncovered for 20 to 25 minutes, turning occasionally to make sure that each side is golden brown. Remove the chicken pieces and drain them on pieces of brown paper bag. Serve hot.