Crispy Cast Iron Chicken

Crispy Cast Iron Chicken Without a doubt, this is our FAVORITE way to eat chicken! I make my Crispy Cast Iron Chicken several times a month, it’s such an quick and easy meal – that tastes AMAZING! We raise our own chickens (for meat & eggs) so chicken is a big part of our diet.. However.. my husband wasn’t big fan of chicken (strange, huh?!) until I started making my Crispy Cast Iron Chicken!  He’s even said it tastes BETTER than fast food breaded & fried chicken… and there’s no breading, nothing fancy or difficult. I want to STRESS the importance of buying local, pasture raised, organic chicken at all times. Not only is it HEALTHIER for you & your FAMILY, it’s also better for the chickens, the planet and it’s supporting your local farmers. OH! and it is the #1 key to amazing tasting chicken! Very liberally season up those local, pastured, organic chicken thighs with my seasoned salt – and let them sit for at least 15 minutes but you can feel free season them up a couple days ahead and keep ’em chilling in the fridge seasoned chickenThen heat up your cast iron skillet over medium heat and add a little fat (butter, ghee, coconut oil, tallow, lard, bacon grease or schmaltz) Then brown your chicken on both sides…. crispy chicken in cast iron skillet When your chicken is lightly browned pop the entire skillet in your preheated 350 degree oven and let ’em bake (uncovered) for 30-45 minutes. The skin will be nice and crispy and the meat will be tender and juicy! cast iron crispy chicken thighs and legs

Crispy Cast Iron Chicken
Crispy Cast Iron Chicken
  1. Liberally season chicken with my Seasoned Salt, set aside for at least 15 minutes or chill for up to a few days
  2. Preheat Oven to 350 F
  3. Heat your cast iron skillet over medium heat, add Fat
  4. Lightly brown chicken on all sides
  5. Bake (in the cast iron skillet, uncovered) at 350 F for 30-45 minutes (until chicken is cooked through and skin is crispy)
  6. Remove from oven and let rest 5-10 minutes prior to serving
  7. Enjoy!
Recipe Notes

If you are making more chicken than will fit in your cast iron skillet, brown in batches and bake on a parchment lined cookie sheet with sides or casserole dish.

Reserve any drippings in your pan to use later as a cooking fat - use to roast vegetables, fry potatoes, etc. It will taste amazing!



  1. Tina says

    Thank you so much for this recipe! It’s so good AND easy. I use this all the time. At least 2 or 3 times a month.

  2. Amanda says

    I was searching for a new way to make chicken and came across your recipe. I have a huge cast iron skillet and thought how perfect! Used my own seasoning on the meat, followed the rest of your recipe and WOW! Would never of thought of this myself, so, thanks for sharing!


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