Dirty Fried Chicken
Makes 4 to 6 servings
  • 5 teaspoons kosher salt, divided
  • 2½ teaspoons ground black pepper, divided
  • 3 bone-in skin-on chicken thighs
  • 3 bone-in skin-on chicken drumsticks
  • 2 cups whole buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • Vegetable oil, for frying
  • Dirty Sauce (recipe follows)
  • Garnish: crumbled blue cheese, fresh parsley
  1. Sprinkle 4 teaspoons salt and 2 teaspoons pepper all over chicken pieces; cover and refrigerate for 2 hours.
  2. Pour buttermilk into a shallow bowl. In a separate shallow bowl, whisk together flour, paprika, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Dip each chicken piece in buttermilk, letting excess drip off; dredge in flour mixture, and transfer to a plate. Let chicken stand at room temperature for 15 minutes. (The floured surface will turn a little soft.)
  3. In a large cast-iron skillet, pour vegetable oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 365°. Fry chicken pieces in batches, turning frequently, until browned and a meat thermometer inserted in thickest part of chicken registers 165°, 12 to 14 minutes. (Adjust heat as needed to maintain temperature at 350° to 365°.)
  4. Remove chicken using tongs, and let drain on paper towels. Toss hot chicken in Dirty Sauce to coat. Garnish with blue cheese and parsley, if desired.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/dirty-fried-chicken/