- By Tom Jackson
- Mar 14, 2017
Chef Tom cooks up some classic fried chicken in our favorite Lodge dutch oven. This recipe is sure to be a hit whenever you make it.
Fried Chicken Recipe
- 1 whole chicken
- 3/4 cup Kosmo’s Q Chicken Soak
- 2 quarts water
- 1/2 gallon buttermilk
- 4 cups all purpose flour
- 3 tbsp Cattleman’s Grill California Tri-tip Seasoning
- 1 tbsp Kosmo's Q Dirty Bird Competition BBQ Rub
- 1 tbsp celery seed
- 1 tbsp kosher salt
- 1 gallon vegetable oil (you may not use all of it)
Break the chicken down into pieces. Mix the Kosmo’s Q Chicken Soak with the water. Place the chicken pieces and Chicken Soak in a small Briner Bucket. Soak overnight.
Remove the chicken from the bucket. Rinse out the bucket. Return the chicken to the bucket. Cover with buttermilk. Let soak 4 hours.
Mix the flour, Cattleman’s Grill California Tri-tip Seasoning, Kosmo's Q Dirty Bird Competition BBQ Rub, celery seed and salt in a bowl. Remove a piece of chicken from the buttermilk. Place directly into the flour dredge mixture. Shake off the excess flour. Place on a wire cooling rack over a sheet pan. Repeat with the remaining pieces. Let rest about 20 minutes.
While the chicken rests, fill a Lodge Logic 7 quart dutch oven half full with vegetable/canola oil. Preheat the oil over a side burner to 325°F.
Fry the chicken pieces in batches in the oil, maintaining the oil temperature at about 300°F. Don’t overcrowd the dutch oven. When the outside is golden brown and the internal temperature reaches 165°F, remove the chicken from the oil and place on a clean wire cooling rack over a sheet pan.