J.Ottinger
Member
Does anyone have suggestions for frying chicken in cast iron? I want to learn how my grandmother did it, she is from Kentucky, raised during the depression. Family members tell me to skin it, rinse it in water, salt and pepper, then roll it flour. I know she used lard originally but then went to Crisco. I think they said sear it on medium-high heat turning it to get all sides, then turn heat down to simmer until done. i think she covered it also. does anyone have any other suggestions?