How To Make The Best Cast Iron Fried Chicken -

Fried chicken on a paper towel after being fried.

Equipment

Cast iron skillet
2 Small bowls - one will be for the batter and one will be for the eggs.
Tongs
Whisk or fork
Wire rack or paper towels - for draining excess grease from the chicken.

Ingredients

1 lb chicken breast
¾ cup all purpose flour
1 tsp salt
½ tsp black pepper
2 eggs
½ cup lard (for frying) You can substitute for any frying oil you prefer.

Instructions

Start by preparing your chicken. Cut the chicken breast however you prefer. I enjoy thinner chicken strips so I cut my chicken breast into 4 strips.
Heat your cast iron skillet over medium-high heat and add the lard. It should be enough to cover the bottom of the skillet.
While waiting on the oil to warm up start making the egg wash and the batter. In a small bowl crack two eggs and whisk with a fork or whisk until they are throughly combined. In a seperate bowl add the flour, salt, and pepper. Whisk with a fork or whisk unitl thoroughly combined.
Once the oil is hot, take a piece of chicken dip it in the egg mixture coating it in the egg. Then remove from the egg wash bowl and place it in the batter bowl. Coat both sides of the chicken thoroughly in the batter. If you want an extra thick breadding dip it back in the egg and again in the flour.
Carefully place the battered chicken into the skillet of hot lard. Cook for 5 - 7 minutes on each side.
Use tongs to flip the chicken pieces halfway through cooking to ensure even browning. Depending on how thick the chicken is you may need to increase or decrease the cook time.
Once cooked through, remove the fried chicken from the skillet and let it rest on a wire rack or paper towels to drain any excess oil.

Notes

How To Store Leftover Fried Chicken

Any leftover fried chicken should be stored in an airtight container and placed in the refrigerator. If kept in an airtight container and in the refrigerator it will keep for 3 to 4 days.

Nutrition

Serving: 2 chicken strip | Calories: 150kcal