
Kefir-Battered Cast-Iron Fried Chicken
A delicious international dish.
Total Time
61 min
Serves
4
Rating
0.0 (0)
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
In a bowl, mix the kefir with 1/2 cup of the kosher salt.
- 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
Pat all the pieces dry with a paper towel, then add the chicken to the kefir mixture.
- 4
Cover and let sit overnight in the refrigerator.
- 5
When ready to cook, pull the bowl out of the refrigerator about 30 minutes prior to cooking.
- 6
Preheat the oven to 425°F.
- 7
Set a wire rack in a rimmed baking sheet near the stove.
- 8
Place a 9-inch cast-iron pan on the stovetop and pour in the grapeseed oil.
- 9
Begin warming the oil over medium-high heat.
- 10
In a bowl, mix together the panko, flour, paprika, black pepper, cayenne, and remaining 1/2 cup kosher salt.
- 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
Lift the piece of chicken up, gently shake it off, and place on a plate.
- 13
Repeat until all chicken pieces are coated.
- 14
Take a small amount of the panko/flour mixture and place it in the hot oil in the cast-iron pan.
- 15
It should bubble up around the sides and brown slowly.