CAST IRON SKILLET COOKIE KIT RECIPE RECIPES

Steps:

• Working the meat as little as possible, roll chicken into 4 meatballs (4 oz. each); press down slightly to make tops flat.
• Heat oil in a large cast-iron skillet over medium-high. Working in 2 batches, toast hamburger buns, cut sides down, until golden, about 1 minute. Transfer to plates.
• Add half of the bacon to same skillet and cook until browned and crisp, about 2 minutes per side. Place 4 pieces on top of 2 of the bottom bun.
• Season 2 meatballs generously with salt and pepper. Place them far apart in skillet. Using a spatula, smash meatballs down as thin as you can (use another kitchen tool to drive the spatula down toward the skillet to help flatten the meat against it). Top each with about a quarter of the onion and the jalapeño; press into meat. Cook patties, untouched, until browned underneath, about 2 minutes. Flip over and cook until patties are cooked through and onion is golden, about 1 minute. Transfer patties to bottom buns with bacon. Repeat process with remaining bacon, chicken, onion, and jalapeño to make 2 more burgers.
• Close up hamburgers and serve with ketchup alongside.

Steps:

• Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.
• Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2" baking dish.
• Pour oil into a 10"–12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.
• Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
• Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.
• Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.