Dutch Oven Fried Chicken

Gin Lee
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Dutch Oven Fried ChickenPhoto byGin Lee

The only thing you'll need to prepare this fried chicken recipe is a Dutch oven with a lid, about 6 to 8 pieces of chicken with the skin left on, and a few spices. You will not need any type of cooking oil or flour to prepare this yummy chicken recipe. If you don't own a Dutch oven, it's not a problem! Just use a thick skillet and a lid or aluminum foil to cover your pan. This recipe can be cooked not only on a stovetop but also on a woodstove or a campfire.


Ingredients:

  • 6 to 8 pieces of chicken with the skin on
  • 1 teaspoon of seasoning salt
  • 1 1/2 teaspoons of freshly ground black pepper
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of soul seasoning

Instructions:

In a spice dish, add 1 teaspoon of seasoning salt, 1 1/2 teaspoons of freshly ground black pepper, 1 teaspoon of smoked paprika, and 1/2 teaspoon of soul seasoning together. Mix well. Set aside.


Pat the pieces of chicken dry with a paper towel. Then, with a knife, prick the pieces of the chicken a couple of times, preferably on the side with less skin if you are cooking chicken breasts or thigh pieces. If you're cooking chicken legs, roll the skin back a little, then prick holes into the meatiest portion. Then roll the skin back in place once you're finished.


Sprinkle each piece of chicken with the seasoning mix.


Place a large Dutch oven over high heat. Then place the pieces of chicken skin-side down. Cover your Dutch oven with a lid. Allow the pieces of chicken to cook for 12 to 15 minutes with the lid on. Then uncover the Dutch oven and allow the chicken to continue to cook for about another 10 to 12 minutes. Do not flip the chicken over until it's cooked for a total of 16 to 20 minutes. The leeway in time will vary by stovetop, woodstove, and campfire.


Lift a piece of chicken up enough so that you can see how brown the skin is before moving on to the next step.


Now, flip the pieces of chicken over and allow them to cook for 10 minutes, or until each piece is nice and crispy.


Once the chicken is completely cooked, take each piece out of the Dutch oven. Allow your chicken to sit for a few minutes, then serve and enjoy!


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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR
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