Southern Cast Iron – September 2019

SEPTEMBER | OCTOBER 2019 92

Tr a d i t i o n a l S o u th ern Fried Chicken
Makes 4 servings

Letting the dredged chicken stand before frying allows the coating to
set, resulting in that signature craggy, crispy crust.

1½ cups whole buttermilk
2 tablespoons hot sauce
1 tablespoon kosher salt
1 (3½-pound) whole chicken, cut into 8 pieces
Vegetable oil, for frying
Flour Dredge (recipe follows)

1. In a large bowl, stir together buttermilk, hot sauce, and salt. Add
   chicken; cover and refrigerate for at least 4 hours or up to 24 hours.


2. In a cast-iron chicken fryer, pour oil to halfway full, and heat over
   medium heat until a deep-fry thermometer registers 350°.


3. Remove chicken from bowl, discarding marinade. Dredge chicken
   in Flour Dredge, shaking off excess. Place on a wire rack; let stand
   for 15 minutes.


4. Working in batches, fry chicken, turning occasionally, until a
   food thermometer inserted in thickest portion registers 165°. (See
   cooking time for each piece below.) Let drain on paper towels. Serve
   immediately.

CoOk TiMeS
Breasts: 10 to 12 minutes
Wings: 6 minutes
Thighs: 6 to 8 minutes
Drumsticks: 6 minutes

Flour Dredge
Makes 1½ cups

1½ cups all-purpose fl our
2¼ teaspoons kosher salt
1½ teaspoons ground black pepper
1 teaspoon onion powder

1. In a shallow dish, whisk together all ingredients until combined.

DrEdGe VaRiAtIoNs
Cajun: Substitute 1½ tablespoons Cajun seasoning for salt.
Ranch: Add 1 (1-ounce) package ranch seasoning mix.
Lemon pepper: Add 1 tablespoon lemon zest.

FrIeD ChIcKeN, HaM, aNd cHeEsE SaNdWiChEs

Makes 4

From the juicy chicken with a crunchy coating to the ham and melted

cheese, there’s a lot to love about these delicious sandwiches.

2 (6-ounce) boneless skinless chicken breasts

1 cup whole buttermilk

1 tablespoon hot sauce

1½ teaspoons kosher salt

Vegetable oil, for frying

½ recipe Flour Dredge (recipe precedes)

¼ cup country-style Dijon mustard

4 onion buns, halved

8 slices Black Forest deli ham

4 slices Swiss cheese

1 cup fresh baby arugula

1. Make a lengthwise cut into one side of each chicken breast,
   cutting three-fourths of the way through; unfold. Cut in half
   crosswise.


2. In a large bowl, stir together buttermilk, hot sauce, and salt. Add
   chicken; cover and refrigerate for at least 4 hours or up to 24 hours.


3. In a cast-iron chicken fryer, pour oil to halfway full, and heat over
   medium heat until a deep-fry thermometer registers 350°.


4. Remove chicken from bowl, discarding marinade. Dredge chicken
   in Flour Dredge, shaking off excess. Place on a wire rack; let stand
   for 15 minutes.


5. Working in batches, fry chicken, turning occasionally, until a food
   thermometer inserted in thickest portion registers 165°, 8 to
   10 minutes. Let drain on paper towels.


6. Preheat oven to broil.


7. Spread mustard onto cut sides of buns; place ham on bottom half
   of buns. Place ham-topped buns on a cast-iron baking pan.


8. Broil until ham is browned, 2 to 3 minutes. Place chicken on ham,
   and top with cheese. Broil until cheese is melted, 1 to 2 minutes
   more. Top with arugula. Cover with top half of buns, mustard-side
   down. Serve immediately.

• • KiTcHeN TiP • •
  Due to the longer cook time for the breast pieces,
  the crust can get very dark. If you prefer a lighter
  color, fry for 8 minutes, transfer to a baking sheet,
  and bake at 350° until a food thermometer inserted
  in thickest portion registers 165°, 5 to 8 minutes.