Kefir-battered fried chicken in a cast-iron skillet

Ingredients for Kefir-battered cast-iron fried chicken

• 360 ml organic plain whole-fat kefir

• 200 g kosher salt

• 1 whole organic chicken (about 1.4 kg)

• 360 ml grapeseed oil

• 120 g panko breadcrumbs, crushed

• 60 g organic wholemeal flour

• 15 ml smoked paprika

• 5 ml freshly cracked black pepper

• 5 ml cayenne pepper

• pinch Maldon sea salt

How to make Kefir-battered cast-iron fried chicken

1. In a bowl, mix the kefir with 125 g of kosher salt. Set aside.

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). Pat all the pieces dry with a paper towel, then add the chicken to the kefir mixture. Cover and refrigerate overnight. When ready to cook, remove the bowl from the fridge about 30 minutes prior to cooking.

3. Preheat the oven to 220°C (fan oven 200°C). Set a wire rack in a rimmed baking tray near the stove.

4. Place a 23 cm cast-iron frying pan on the stovetop and pour in the grapeseed oil. Heat the oil over medium-high heat.

5. In a bowl, combine the panko, flour, paprika, black pepper, cayenne, and the remaining 125 g of kosher salt.

6. Remove one piece of chicken from the kefir marinade and dredge it in the panko/flour mixture, ensuring all surfaces are covered. Lift the chicken piece, gently shake off any excess, and place it on a plate. Repeat until all chicken pieces are coated.

7. Test the oil temperature by adding a small amount of the panko/flour mixture to the hot oil; it should bubble up around the sides and brown slowly. If it browns too quickly, reduce the heat and wait a few minutes before testing again. If it does not bubble at all, increase the heat and wait a few minutes before trying again.

8. Once the oil is at the correct temperature, add about half of the chicken pieces to the pan, leaving space between them. Fry in two batches. When one side of the chicken is brown (about 7 to 10 minutes), gently flip it using tongs or a slotted spatula. Cook the other side until golden brown.

9. Remove each piece from the pan once browned and place it on the wire rack in the baking tray. Repeat with the remaining chicken pieces.

10. Once all the chicken is browned, place the baking tray in the oven and bake for about 15 minutes.

11. Remove from the oven and sprinkle each piece with a touch of sea salt.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.