Cooking chicken in a cast iron skillet can result in delicious, crispy skin and juicy, tender meat. However, it can also lead to the chicken sticking to the pan if not done properly. Fortunately, there are some simple tips and tricks for ensuring your chicken comes out perfectly every time when cooking in cast iron.
Why Does Chicken Stick to Cast Iron?
Chicken sticking to cast iron pans typically occurs for two main reasons:
- Not enough oil/fat
- Pan isn’t properly seasoned
Cast iron is an extremely porous material, which means it can absorb oil and fat very easily. If your pan doesn’t have enough of a “ slick” oily surface, food is more likely to get caught in the cracks and crevices of the pan, causing it to stick. Additionally, if your cast iron skillet isn’t properly seasoned, this creates the same issue of food getting caught.
Tips to Prevent Sticking
Luckily, preventing chicken from sticking to your cast iron skillet is easy to do by following these simple tips:
- Season your pan – Seasoning fills in the pores of the cast iron, creating a natural non-stick surface. Make sure to season properly with vegetable oil, lard, or shortening.
- Use enough oil/fat – Pour a couple tablespoons of cooking oil or melt a few tablespoons of butter or bacon drippings in the pan before adding chicken.
- Preheat properly – Heat the pan over medium-high heat for several minutes until hot. The oil should shimmer.
- Don’t crowd the pan – Cook chicken in a single layer with space between pieces. Overcrowding causes steaming instead of searing.
- Let it sear – Allow the chicken pieces to cook undisturbed for 2-3 minutes initially. The proteins will set and prevent sticking.
- Check temperature – Use an instant-read thermometer to check doneness instead of cutting pieces open prematurely.
- Deglaze the pan – After removing chicken, make a pan sauce by adding liquid to loosen up any browned bits.
Step-By-Step Instructions
Follow these simple step-by-step instructions to cook chicken in cast iron without it sticking:
- Season the chicken – Season bone-in, skin-on chicken pieces with salt, pepper, herbs, spices, etc. at least 15-30 minutes prior to cooking. This adds flavor and helps dry out the skin.
- Heat the pan – Preheat your cast iron skillet over medium-high heat for 5 minutes. Add 1-2 tablespoons vegetable oil, butter, or bacon grease and heat until shimmering.
- Brown the chicken – Carefully add the chicken pieces skin-side down. Do not crowd the pan. Cook for 2-3 minutes without moving until nicely browned.
- Flip and cook – Flip chicken and cook 2-3 minutes on the other side until browned. Reduce heat if pan is smoking.
- Finish in oven – Transfer the cast iron pan to a 400°F oven and roast for 15-20 minutes until chicken is fully cooked through.
- Let rest – Remove pan from oven and transfer chicken to a plate. Tent with foil and let rest 5-10 minutes before serving.
- Make pan sauce (optional) – While chicken is resting, pour 1⁄2 cup wine, broth, or water into the hot pan. Scrape up browned bits. Reduce to desired thickness.
Choosing a Cast Iron Skillet
Having the right size cast iron skillet for the amount of chicken you want to cook is also important for preventing sticking. Here are some guidelines:
Skillet Size | Amount of Chicken |
---|---|
6 inches | 1-2 chicken breasts or 1 small whole chicken cut up |
8 inches | 2-4 chicken breasts or 1 large whole chicken cut up |
10 inches | 4-6 chicken breasts or 2 small whole chickens cut up |
12 inches | 6-8 chicken breasts or 1 large whole chicken |
Seasoning the Cast Iron Skillet
If your cast iron skillet isn’t properly seasoned, the chicken is much more likely to stick. Here is a simple way to season a cast iron pan:
- Wash and dry your cast iron pan thoroughly. Heat oven to 350°F.
- Rub a thin layer of vegetable oil, shortening, or lard all over the skillet, including the handle and bottom.
- Place skillet upside down in the oven and bake for 1 hour. Turn off oven and let cool completely in oven.
- Repeat the oiling and baking process multiple times to build up seasoning layers.
Over time and continued use, the seasoning on your cast iron will continue to improve. The more you cook with it, the better the seasoning will get!
What to Cook Chicken in Cast Iron
You can cook just about any cut or preparation of chicken in a cast iron skillet with delicious results. Here are some of the most popular ways to cook chicken in cast iron:
- Chicken breasts – Boneless, skinless or bone-in
- Chicken thighs – Bone-in or boneless
- Drumsticks
- Wings
- Chicken tenders
- Whole roast chicken
- Chicken fried chicken
- Crispy baked chicken
- Chicken fajitas
- Chicken cacciatore
With boneless, skinless chicken breasts, you may want to coat them lightly in flour first for better browning. For extra crispy chicken, coat in breadcrumbs or an egg wash before cooking.
Cast Iron Chicken Thighs
Chicken thighs are perfect for cast iron cooking. With the bone in and skin on, they will develop a wonderfully crispy exterior in the skillet. Here is a simple recipe:
Ingredients:
- 3 lbs bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp each – dried oregano, paprika, salt
- 1/4 tsp pepper
Instructions:
- Pat chicken thighs dry with paper towels. Season all over with spices.
- Heat cast iron skillet over medium-high heat. Add oil and garlic, cook 1 minute.
- Add chicken thighs skin-side down. Cook 4-5 minutes without moving until crispy.
- Flip thighs and cook 4 minutes on other side until browned.
- Reduce heat to medium-low and cook 10 more minutes until chicken is fully cooked, 165°F internally.
- Let rest 5 minutes then serve.
Preventing Sticking When Reheating
Leftover chicken is delicious, but reheating it in a cast iron skillet often leads to sticking. Here are some tips for reheating chicken without it sticking to the pan:
- Use a lower heat – Medium or medium-low is hot enough for reheating chicken.
- Add liquid – Splash in a bit of water, broth, or oil to help prevent sticking.
- Keep it moving – Frequently flip or stir chicken pieces while reheating.
- Slice or shred – Cutting chicken into smaller pieces gives more surface area for heating without sticking.
- Change pans – Consider switching to a stainless steel pan for reheating. Less likely to stick.
Cleaning Cast Iron After Chicken
It’s important to clean your cast iron pan properly after cooking chicken to remove any stuck-on bits and excess fat. Here are some tips:
- Deglaze – Pour a bit of water or wine in while pan is hot; use a wooden spoon to scrape up browned bits.
- Wipe clean – Wipe out debris and excess oil with paper towels while the pan is still warm (not hot).
- Use salt – Coarse salt can be used to gently scrub off any remnants.
- Avoid soap – Do not use harsh dish detergents on cast iron.
- Dry thoroughly – Make sure pan is completely dry to prevent rust.
- Re-oil – Give pan a very light coat of oil after cleaning.
Conclusion
Cooking chicken in cast iron can seem daunting, but have no fear of sticking with the right techniques. The keys are properly preheating the pan, using enough oil, cooking in batches, letting the chicken sear, and resisting the urge to move it too soon. With a well-seasoned skillet and some practice, you’ll be turning out perfect chicken with crispy seared skin every time.