Kefir-Battered Cast-Iron Fried Chicken

Ingredients

• 1 1/2 cups organic plain whole-milk kefir
• 1 cup kosher salt
• 1 whole organic chicken (about 3 pounds)
• 1 1/2 cups grapeseed oil
• 1 cup panko breadcrumbs
• crushed
• 1/2 cup organic whole wheat flour
• 1 tablespoon smoked paprika
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon cayenne pepper
• Pinch of Maldon sea salt

Instructions

1. 1

   In a bowl, mix the kefir with 1/2 cup of the kosher salt.

2. 2

   Trim and cut the chicken into 10 pieces: 2 drumsticks; 2 thighs; 2 wings; and 2 breasts, each cut in half (leave the breasts on the rib cage).

3. 3

   Pat all the pieces dry with a paper towel, then add the chicken to the kefir mixture.

4. 4

   Cover and let sit overnight in the refrigerator.

5. 5

   When ready to cook, pull the bowl out of the refrigerator about 30 minutes prior to cooking.

6. 6

   Preheat the oven to 425°F.

7. 7

   Set a wire rack in a rimmed baking sheet near the stove.

8. 8

   Place a 9-inch cast-iron pan on the stovetop and pour in the grapeseed oil.

9. 9

   Begin warming the oil over medium-high heat.

10. 10

    In a bowl, mix together the panko, flour, paprika, black pepper, cayenne, and remaining 1/2 cup kosher salt.

11. 11

    Remove one piece of chicken at a time from the kefir marinade and dredge it in the panko/flour mixture, making sure that all surfaces are covered.

12. 12

    Lift the piece of chicken up, gently shake it off, and place on a plate.

13. 13

    Repeat until all chicken pieces are coated.

14. 14

    Take a small amount of the panko/flour mixture and place it in the hot oil in the cast-iron pan.

15. 15

    It should bubble up around the sides and brown slowly.