Cast Iron Skillet Chicken Recipes

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CAST-IRON SKILLET CHICKEN



Cast-Iron Skillet Chicken image

This is the easiest way to roast a chicken in a pan, in the oven, at home. By breaking your bird down into two pieces and cooking them fast, you'll get crispy, dark, golden-brown skin and super juicy meat, all in under half an hour.

Provided by Kevin Gillespie

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 3

3 1/2 pounds chicken
2 tablespoons grapeseed oil
salt

Steps:

  • Preheat oven to 500 F, or as high as it will go. Preheat cast-iron skillet over high heat. (Note: Chef Gillespie uses an 8-inch skillet to cook 2 servings; use two 8-inch skillets or one 14-inch skillet to cook 4 servings.) Butcher the chicken: First, make a cut along one side of the backbone, as close to the bone as possible. Carefully cut down until the breast and tenderloin can be pulled away from the carcass in one piece; pop the thigh bone out of the joint, and continue cutting from thigh to wing joint to detach the entire half from the carcass. Repeat procedure with the other side of the chicken. (Reserve the carcass for stock.)
  • Extend the wing and cut through joint between the flat and the drumette. (Reserve the wing for stock.) Make a cut to separate the breast from the thigh, so you have a leg-and-thigh piece and a breast-and-drumette piece. When the skillet is smoking hot, add the grapeseed oil to coat the bottom of the pan. Pat the chicken pieces completely dry with paper towels; then generously season on all sides with salt.
  • Very gently lay the leg-thigh in the skillet, skin side down, and cook until the skin is nicely browned, about 2 minutes. No need to peek or move the chicken-just let it cook undisturbed. When the skin is browned, it will release easily from the pan; flip it over so it's skin side up. Add the breast to the skillet, skin side down. Place skillet in the oven and cook, 15 minutes.
  • After 15 minutes, remove skillet from the oven and check to see if chicken is done: the juices bubbling at the bone should be clear, and the meat should be retracting at the thigh bone. Serve.

IRON-SKILLET FRIED CHICKEN



Iron-Skillet Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

1 (2 1/2 to 3 pound) chicken, cut into pieces
Bacon fat and lard for frying
1/2 cup flour
1/2 cup yellow cornmeal
1 tablespoon Bell's poultry seasoning
Salt and pepper

Steps:

  • Wash the chicken parts thoroughly and dry them on paper towels. Heat the fat to 380 degrees in a heavy cast-iron skillet. Place the flour, cornmeal, and seasonings in a brown paper bag. Add the chicken pieces, a few at a time, and shake well to ensure that each piece is coated with the seasoned flour.
  • Put the chicken pieces in the frying pan and fry uncovered for 20 to 25 minutes, turning occasionally to make sure that each side is golden brown. Remove the chicken pieces and drain them on pieces of brown paper bag. Serve hot.

CAST IRON SKILLET CAJUN CHICKEN



Cast Iron Skillet Cajun Chicken image

This recipe is so easy - and so good! One of my favorite dishes that my mother-in-law has been making for years. Perfect when accompanied with rice. Preparing in a good "seasoned" cast iron skillet is a must for the flavor to come out right. I prefer using chicken breasts with bones, but my husband likes boneless - either way it comes out great!

Provided by CajunYat

Categories     Poultry

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 7

3 -4 skinless chicken breasts
1 vidalia onion, thinly sliced
1 1/2 tablespoons butter
2 -3 teaspoons Tony Chachere's Seasoning (adjust to taste)
1/4 teaspoon crushed white peppercorns
1/4 teaspoon garlic powder
4 -5 tablespoons water

Steps:

  • Sprinkle chicken breasts with half the amount of Tony's seasoning. Set aside.
  • Warm up the skillet over medium high heat.
  • Add lard or butter an allow to melt.
  • Add onions and sautee until they look carmelized (they should turn a nice light brown in the cast iron pan, but not burned).
  • Add the remaining Tony's, crushed white peppercorns and garlic powder to onions and stir.
  • Turn heat down to medium.
  • Add chicken breasts and allow them to brown on one side. Flip each breast.
  • Spoon onions on top of breasts.
  • Add a few Tablespoons water.
  • Turn flame down to low/medium and cover pan.
  • Simmer for 20 minutes, checking occasionally.
  • Serve. The gravy and onions are great over rice.

Nutrition Facts : Calories 503.2, Fat 17.9, SaturatedFat 7.5, Cholesterol 249.5, Sodium 490, Carbohydrate 5.4, Fiber 1, Sugar 2.4, Protein 75.9

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