I LOVE, love, love my cast iron pan! It’s one of my best friends in the kitchen! Though this recipe is made in an old-fashioned “chicken fryer”, (3″ deep, 10″ round sized-one), you can most certainly use your favorite heavy-bottomed pan that’s safe to pop into the oven.

If that’s also not an option, then simply start them in a frying pan, and transfer to a shallow roasting pan.

 

 

 

 

This chicken is so easy to make, so moist and juicy, melt-in-your-mouth fall-off-the-bone-tender, you’re going to want to make this once a week!

You simply add all of your flour and seasonings into a doubled, brown paper sack, shake to mix, add your chicken pieces one at a time, shake to coat really well, and you’re almost done!

The next step is to simply brown each side in a mix of melted butter and a little vegetable oil (*so that the butter doesn’t burn), add a little chicken broth, some onions, and fresh garlic underneath so that the pieces don’t get overly browned on the bottom….

 

 

 

 

… pop the whole shebang into the oven and that’s it!!

When I add all of the pieces to the pan after frying and browning, I like to overlap them, tucking the ends of the legs underneath the next piece in a circle so that the legs don’t get over done. 😉

*Also, never overcrowd your pan. Fry only what will fit easily. I did two quarters, then the last one, before nestling them all into the pan.

 

 

 

 

You just bake, uncovered to crisp the skin, until your entire house, entire neighborhood, fills with the most wonderful aromas that will remind of you of when you were a small child growing up and visiting Grandma’s house!

Was there anything better?

 

 

 

 

You can even add cut up potatoes, celery and carrots under the chicken pieces if you’d like. And the leftover drippings on the bottom of the pan make for the most delicious gravy, too!!

 

 

 

 

Play around with the herb and spice mixture until you achieve what your own taste buds enjoy! Add whatever veggies your family likes, and you have a memorable meal that’s tasty enough to grace even the fanciest of settings on a Sunday dinner table! 😉

 

And because they do take awhile in the oven, that gives you plenty of time to clean up the kitchen, make some pretty salads, and prepare any side dishes that you’d like to have alongside!

 

Simple. Easy. Wholesome.
And most importantly – – DELICIOUS!!
Enjoy!! 😀

 

 

 

Yield: 3 - 6 servings

Crispy Cast Iron Skillet Roast Chicken Quarters

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Ingredients

Seasoned Flour Mix:

• 1/2 cup flour
• 1 tsp. seasoned salt
• 1 tsp. regular salt
• 1/2 tsp. garlic salt
• 1 tsp. coarse ground black pepper
• 1 tsp. basil
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1/2 tsp. ground rosemary
• 1/2 tsp. poultry seasoning
• 1/2 tsp. dried thyme
• 1/2 tsp. marjoram
• 1/2 tsp. onion powder
• 1/2 tsp. creole seasoning

Rest of Ingredients:

• 3 large leg and thigh quarters with skin and bone-in, (4 if they're small)
• 2 Tbl. butter
• 1 Tbl. vegetable oil
• 1 cup chicken broth
• half of an onion, sliced 1/2" thick
• 2 cloves garlic, quartered
• (2 brown paper lunch sacks)
• a little dried parsley flakes if desired

Instructions

Open one lunch sack, insert second sack and open so that it's doubled. (*You'll need to do this for strength so that the bag doesn't tear or get soggy.)

Add all Seasoned Flour Mix ingredients to the sack. Twist just the very top closed, and shake well to mix.

Trim fat from chicken pieces as needed. And chicken, one piece at a time, twist top of bag closed, and shake well to coat. Place piece onto a plate to rest. (Repeat with rest). Pop into fridge to chill and "set". *You can re-shake them after chilling, and immediately before frying, if desired with any flour mixture you may have leftover.

In large deep cast iron skillet, or heavy-bottomed oven-safe frying pan, melt butter with oil over medium heat.

When hot, add chicken pieces pretty side-down and fry for about 2 minutes, Turn pieces and fry bottoms for another two minutes or until each side is a nice golden color.

Remove pieces to a plate, add chicken broth, sliced onions and garlic to pan.

Place chicken quarters back into pan tucking the leg ends underneath the next piece in a circle to protect them from over-baking and drying out. Lightly sprinkle tops with a little dried parsley flakes if desired.

Pop into preheated 350º F oven, uncovered, and bake for 1 hour and 30 minutes.

Serve topped with the onions and garlic, (or make a gravy with the onions, garlic and drippings).