Cracker-Crusted Cast Iron Fried Chicken
Crushed saltines and cornmeal give this cast iron classic an extra-shattering crust without a drop of buttermilk in sight.
Every Southern cook has their own fried chicken gospel, and this one leans on a cracker crumb trick passed down from a great aunt who never wrote a recipe down in her life. The saltines add a salty crunch that plain flour can't match, and the cast iron skillet gives you that deep-fried flavor without a deep fryer. It's the chicken to make when you want something a little different from the usual buttermilk bird.
Ingredients
- 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces
- 2 teaspoons salt, plus more for seasoning
- 40 saltine crackers, finely crushed
- 1/2 cup cornmeal
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 2 large eggs
- 1/4 cup water
- Vegetable shortening, for frying
Instructions
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1
Season the chickenPat the chicken pieces dry and season all over with the 2 teaspoons of salt; let them sit at room temperature for 20 minutes.
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2
Mix the crumb coatingIn a wide bowl, combine the crushed saltines, cornmeal, black pepper, onion powder, and cayenne.
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3
Whisk the egg washBeat the eggs with the water in a second bowl until smooth.
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4
Dredge the piecesDip each chicken piece into the egg wash, letting excess drip off, then press firmly into the cracker mixture until fully coated.
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5
Melt the shorteningMelt enough shortening in a 12-inch cast iron skillet to come 1/2 inch up the sides and heat to 325°F over medium heat.
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6
Fry in batchesFry the chicken skin-side down first, about 8 minutes per side for thighs and legs and 6 to 7 minutes per side for breasts, until deeply golden and cooked through.
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7
Drain and restLift the chicken onto a paper-towel-lined rack and let it rest for 5 minutes before serving.
Crush the saltines in a zip-top bag with a rolling pin rather than a food processor so you keep some coarse, craggy bits for extra crunch.
Keep leftovers in an airtight container in the fridge for up to 3 days; reheat in a 375°F oven until the crust re-crisps.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
