Cast-Iron Fried Chicken by Linda Fulmer

Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoon paprika

1 1/2 teaspoon salt

2 teaspoon freshly ground pepper

1 1/2 to 1 3/4 pounds of chicken

1 cup buttermilk

3 to 5 cups of corn oil, to fry.

Directions

In a large doubled brown paper bag, combine the flour, paprika, salt, and pepper. Fold over the top of the bag several times to seal tightly and shake until well blended. Add the chicken and shake gently until evenly coated, then gently shake off any excess.

Pour the buttermilk into a large bowl. Dip each chicken piece in the buttermilk until well coated, gently shaking off any excess. One by one, return each of the chicken pieces to the flour mixture and gently shake again until evenly coated.

Place the chicken on a plate, let stand for 10 minutes.

Place a deep, large cast-iron skillet over medium-high heat, pour enough oil to come halfway up the sides of the skillet, and heat the oil until it tests 350F on a deep-fry thermometer.

Add chicken, cover with a lid for 4 minutes. Remove lid and reduce the heat to medium-low and turn the chicken over. Fry, uncovered until the chicken is crisp and golden brown. The juices should run clear when pierced with a fork in the thickest part. It takes about 8 to 10 minutes.

Transfer the chicken to a paper towel-lined pan to train. Then transfer to a dutch oven to keep warm. Enjoy!

If you have any recipes you’d like to share, please send them to me at the following address Linda Fulmer, 3358 Mountain Road, Hamburg, PA 19526; or e-mail to fulmer1776@comcast.net. 19526; or e-mail to fulmer1776@comcast.net.