Dutch Oven Fried Chicken

Cut up your chicken parts (I personally prefer dark meat for frying, but it's your call), and soak them in milk or buttermilk for about 10 minutes. You don't need a lot of milk, a cup or so will do; just turn the parts over a couple times. Then roll them in a mixture of flour and the seasoning mixture of your choice. Heat your high-temperature oil (peanut, canola, etc. don't use anything else - it has to be an oil with a high "smoke point") until a drop of water sizzles when you flick the drop into the oil. A cup or so will do. Then add your chicken. Fry for 10 minutes or so at medium heat, turning the meat occasionally until the surfaces are golden brown. Then drain the oil and use it for something else. Cover your Dutch Oven, reduce your heat to low, and bake the chicken about 30 minutes, depending upon the heat of your fire, until the meat is falling off the bone. You could add some pre-cooked rice  - plain, spanish, pilaf, etc, which would make a nice table presentation. The cast iron will retain the heat so make sure your fire is low! 
Don't eat chicken that is pink or has red juices coming from it; it isn't safe. 
And geez, don't add water and uncooked rice, you'll just end up steaming your chicken. The rice should be already cooked! But it will pick up the chicken flavor and become much more savory,
You can also add  a teaspoon of sage to the flour mix if everyone likes it.
You can also go over the top and after rolling the chicken parts in flour, put them into beaten eggs and then into seasoned bread crumbs, but personally, I don't think that's any better.

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