Cast Iron Buttermilk Fried Chicken

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This is a classic buttermilk fried chicken recipe in a cast iron skillet.

We used 10 bone in, skin on chicken thighs and 8 skin on drumsticks.

First, we seasoned our chicken with salt, pepper and paprika on both sides.
Soak in 1.5 quarts of buttermilk, ensure all of the chicken is covered.
Refrigerate for a minimum of 4 hours. Preferably overnight.

Dredge the chicken in our homemade seasoning.
Recipe-
2 cups- all purpose flour
1 cup- corn starch
2 TBSP- smoked paprika
1 TBSP- garlic powder
1 TBSP- onion powder
1 tsp- ground ginger
1 tsp- cayenne pepper
1 tsp- mustard powder
1 TBSP- dry Italian seasoning
1 tsp- salt
1 tsp- cracked pepper

Mix the ingredients well.
Dredge the chicken in the seasoned flour, making sure to coat all of the wet areas.
Heat canola oil in your pan to 365 degrees. Fry chicken in the oil on both sides.
Place a probe thermometer into the chicken to ensure it is 165 degrees. You may continue to cook the chicken in a 350 degree oven
to reach that temperature.

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