How to Fry Chicken in the No.8 Deep Skillet

Table of Contents

Before you get frying
Field Notes

There's a reason the chicken fryer has been around for generations. Our No.8 Deep Skillet brings this old-fashioned piece of cookware back into the kitchen, with taller sides for bubbling oil and plenty of room to turn each piece.

Before You Get Frying

Good fried chicken is all about preparation. Get everything ready before you turn on the heat.

Here's what you'll need:

No.8 Deep Skillet
Neutral frying oil, like vegetable, peanut, or grapeseed
Frying thermometer
Instant-read thermometer
Long-handled tongs
Wire rack set over a baking sheet

FIELD NOTE:

The secret to good fried chicken is keeping the oil at the right temperature. Too hot, and the crust browns before the chicken cooks through. Too cool, and the coating can turn greasy. Keep a thermometer in the pan, adjust the heat gradually, and give the oil time to recover between batches.
After the last batch, turn off the heat and let the oil cool completely before handling. Strain and save the oil if it's still in good condition, or transfer it to a sealed container for disposal. Never pour it down the drain.

Recipe: Fried Chicken

Full Recipe

Salt and Pepper Chicken Wings

Tools

No.8 Deep Skillet

Resources

The Field Method for Cast Iron Care

Instructions

Give It a Good Soak. Great fried chicken starts long before it hits the oil. Season your chicken with salt and pepper, then soak it in buttermilk for 4 to 12 hours in the refrigerator. We like adding a splash of pickle brine for a little extra flavor. The buttermilk helps tenderize the meat and gives the flour something to cling to.

Build a Better Crust. Good fried chicken deserves a well-seasoned dredge. Mix flour with salt, pepper, garlic powder, onion powder, and a little cayenne. Remove the chicken from the buttermilk and press each piece firmly into the flour, making sure to coat every nook and cranny. Let the dredged chicken rest for 10 to 30 minutes. This gives the coating time to hydrate and helps it stay put during frying.

Get the Oil Right. Add about an inch and a half of neutral oil to your Deep Skillet, making sure the oil level stays well below halfway up the sides, including once the chicken is added. Heat gradually to 350°F, using a frying thermometer to keep an eye on things. Cast iron holds heat well, so there's no need to rush the preheat. Start with moderate heat and make small adjustments as you go.

Give It Some Room. Carefully lower a few pieces of chicken into the hot oil (letting it fall away from you), leaving space between them. The temperature will drop when the chicken goes in. That's normal. Adjust the heat to keep it around 325°F, turning the pieces every few minutes for even browning. Don't crowd the pan. A little breathing room makes for better frying.

Golden Isn't Always Done. That deep golden crust is a good sign, but a thermometer is your best friend here. Check the thickest part of each piece, avoiding the bone. Chicken is ready when it reaches an internal temperature of 165°F. If the crust is browning faster than the chicken is cooking, turn down the heat. You can always finish the chicken in a hot oven!

Keep It Crispy. Transfer the finished chicken to a wire rack set over a baking sheet. Skip the paper towels. A rack lets excess oil drain away without trapping steam underneath and softening that hard-earned crust. Sprinkle with a little salt while it's still hot. Cooking for a crowd? Keep finished batches warm in a 200°F oven while you fry the rest.

Ready for Round Two. Before adding the next batch, skim out any loose bits of breading and let the oil return to 350°F. Those little pieces of flour can burn between batches, and starting with properly heated oil makes for more consistent results. Then repeat until everyone's fed.

Seasoning Rating: Best

Frying helps build and maintain a resilient layer of seasoning. Another good reason to make fried chicken more often.

Seasoning Ratings:

Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.