Classic Fried Chicken
- 1 1/4 Cups Flour
- 2/3 Cup Cornstarch
- Kosher Salt and Ground Black Pepper
- 2-3 Pds Chicken Legs/Winglettes
- 3 Cups Canola Oil
Preparation: In a medium sized bowl combine flour, cornstarch, and salt/pepper to taste. Separate 1 1/4 Cups of flour mixture, place in a zip-lock bag, and set aside. In a large bowl with a lid or tubberware pour buttermilk. Dredge chicken pieces in flour and submerge in butter-milk. Cover container and place in fridge overnight.
Cooking: Pour oil into a large cast-iron skillet and heat to about 350 degrees over a medium heat. (*It Goes Without Saying Check With A Food Thermometer.*) Transfer the reserved flour mixture to a small bowl and dredge chicken in flour before placing in pan. Let cook about 10 mins each side, flipping with tongs in the middle to avoid splatter. Meanwhile line a glass bowl with paper-towels and transfer chicken to bowl to rest for 5 mins before serving.
Note: This was my first experience with Fried-chicken in a cast-iron skillet and the recipe is pretty basic. In the future I would recommend mixing in about 2 Tbsps Creole Seasoning to the reserved flour mixture. Maybe experiment with different ingredient mixes!