Lunch / Dinner
Make the most of weeknight meals with this cast-iron dinner of skillet fried chicken. This fried chicken recipe has a unique twist with sunflower kernels and panko bread crumbs in the batter.
FOR THE MARINADE, COMBINE:
FOR THE SEASONING, WHISK:
FOR THE BREADING, PULSE:
Fried Chicken Tips
Be sure to monitor the temperature of the shortening to maintain 325° — don’t exceed 335° or the pieces will get too brown before they’re cooked through.
Allowing the fried chicken to drain on a rack before serving helps keep the breading from becoming soggy.
Place a cooling rack on a baking sheet.
For the marinade, combine buttermilk, garlic, zest, black pepper, and salt. Add chicken pieces and toss to coat; cover and chill at least 2 hours, or up to 24 hours.
For the seasoning, whisk together salt, paprika, turmeric, garlic, and cayenne.
For the breading, pulse sunflower kernels in a food processor until coarsely ground. Add panko, flour, and potato starch and pulse just until combined.
Remove chicken pieces from marinade, letting excess drip off. Coat chicken pieces with seasoning, then dredge in breading, lightly pressing to adhere. Set chicken pieces on prepared rack, then refrigerate, uncovered, at least 2 hours, or up to 12 hours.
Melt shortening in a 12-inch cast-iron skillet over medium heat to 375°. Add chicken pieces, skin-sides down, with breasts and drumsticks around edges of skillet, and thighs in the center.
Cover skillet and fry chicken pieces 5 minutes. Uncover skillet and continue frying until skin is golden brown and a thermometer inserted into the thickest part, but not touching bone, registers 170°, 10–12 minutes per side.
Transfer chicken pieces to a rack set on a baking sheet to drain.
% Daily Value*
Total Fat 47g 72%
Saturated Fat 16g 80%
Cholesterol 201mg 67%
Sodium 903mg 37%
Carbs 20g 6%
*Percent Daily Values are based on a 2,000 calorie diet.