SKILLET-FRIED CHICKEN

It doesn’t get much tastier than this cast-iron skillet–fried dish. Follow these simple steps for satisfying, extra-crunchy chicken.

SWITCH IT UP Swap the lemon zest and slices for 2 teaspoons of your favorite spice blend and dredge and fry fresh herb sprigs. Lemon Fried Chicken The salt in the brine helps the chicken absorb the lemon flavor. Makes about 6 servings 1½ cups whole buttermilk2 tablespoons kosher salt, divided1 tablespoon hot sauce1 (3½-pound) whole chicken, cut into pieces2 lemons, sliced2 cups all-purpose flour2 teaspoons ground black pepper1 teaspoon lemon zestPeanut oil, for fryingLemon wedges, to serveGarnish: chopped fresh rosemary Stir together buttermilk, 1 tablespoon salt, and hot sauce in a large bowl. Add chicken and lemon slices; cover and refrigerate for at least 4 hours or for up to 24 hours. Whisk together flour, pepper, lemon zest, and remaining 1 tablespoon salt in a shallow dish. Dredge chicken and lemon slices in flour mixture, shaking off…

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Cuisine at home (Digital) - 1 Issue, Fall 2024

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