email this page“The pan is so dense it retains heat even with the introduction of cold ingredients and can create products with a great sear or crust,” explains Chef Eddy Shin of Chapter 8 Steakhouse in Agoura Hills, Calif.
It used to be essential to “season” cast iron cookware. But today, Lodge cookware, one of the largest producers of cast iron pans, makes pre-seasoned skillets. Whether you have the original or pre-seasoned cookware, be sure not to commit the cardinal sin of cast iron care—washing it in soap and water. Lodge recommends cleaning it with a stiff brush and hot water, toweling dry and applying a coating of vegetable oil while it’s warm.
Crispy Iron Skillet Chicken
Executive Chef Eddy Shin at Chapter 8 Steakhouse in Agoura Hills, Calif., uses a cast iron skillet for his chicken, which he starts on the stovetop and finishes in the oven. This dish is best served immediately out of the oven.
Ingredients
Ingredients
2 bone-in chicken breast halves or leg quarters
1/2 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons canola, peanut or vegetable oil
Instructions
1/2 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons canola, peanut or vegetable oil
1. Preheat oven to 450F.
2. Sprinkle chicken with salt and pepper. Heat a cast iron skillet over high heat. Add oil and place chicken skin side down in the pan.
3. Cook 7 to 8 minutes or until a crispy crust forms. Place in oven and bake 15 to 20 minutes. Pierce chicken with a fork near; if juices run clear, chicken is done. Serves 2.
Nutritional Information
2. Sprinkle chicken with salt and pepper. Heat a cast iron skillet over high heat. Add oil and place chicken skin side down in the pan.
3. Cook 7 to 8 minutes or until a crispy crust forms. Place in oven and bake 15 to 20 minutes. Pierce chicken with a fork near; if juices run clear, chicken is done. Serves 2.
Per serving: 340 calories, 24g fat, 30g prot., 0g carbs., 0g fiber, 670mg sodium.
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