RECIPE # 4823 - IRON SKILLET FRIED CHICKEN - Wednesday, May 9, 2 - | Nashville News, Weather & Sports

RECIPE # 4823 - IRON SKILLET FRIED CHICKEN - Wednesday, May 9, 2012

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Buttermilk Marinade

1 qt buttermilk

1/4 c sugar

3 T kosher salt

1 T hot sauce

1 t black pepper

1 t celery seed 

4 pieces of chicken

Combine all ingredients except sugar and salt. Combine salt and sugar in a small saucepan and cover with small amount of water. Heat until dissolved, then add to marinade. Marinate chicken covered in the refrigerator for. 48-72 hours.

Flour Dredge

1 qt all-purpose flour

1/2 T kosher salt

1/2 T black pepper

1 t onion powder

1 t garlic powder

1/2 t cayenne pepper

Combine all ingredients and mix well.

Melt 1 c lard or vegetable shortening in a cast iron skillet over medium high heat on a stovetop.

Remove chicken from marinade, dredge each piece in flour mixture, and place in skillet. Reduce heat to low and cook until golden brown. For legs or wings, cook 2-3 minutes per side, for breasts or thighs, cook 4-6 minutes per side.


1/2 c T black eyed peas

1/2 c chopped onion

1/2 c lima bans

1/2 c corn

1/4 c roasted red pepper (chopped)

1 T minced garlic

2 c heavy cream

2 T butter

4 T olive oil

 Place a large sauté pan over high heat until hot (about 1 minute) then add olive oil, onion and garlic. Cook until fragrant and reduce heat to medium. Add lima beans and black eyed peas, cook about 2 minutes then add corn and roasted red pepper. Continue to cook on medium heat for 2-3 minutes or until black eyed peas are tender. Add heavy cream and reduce until thick, remove from heat and stir in cold butter.

Serves 4.


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