Cowboy Fried Chicken
From the wide-open ranges of Wyoming comes this cowboy-style fried chicken, made in cast iron just like it's been done on cattle drives and ranch bunkhouses for over a century. Simple seasonings, rendered lard, and the smoky kiss of a campfire make this chicken as rugged and honest as the Equality State itself.
Equipment Needed
Instructions
Brine the chicken: Combine buttermilk and salt in a large bowl. Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight. Cowboys would do this in the cool of morning before a day on the range.
Make the cowboy flour: Combine flour, paprika, garlic powder, onion powder, cayenne, salt, and coarse black pepper. Mix well. Cowboys kept it simple but flavorful.
Bring to room temperature: Remove chicken from refrigerator 30 minutes before frying.
Heat the cast iron: Melt lard in a large cast iron skillet to 1.5 inches depth. Heat to 350°F (175°C). Over a campfire, this takes patience. On a stove, medium-high heat.
Dredge the chicken: Remove chicken from buttermilk. Coat thoroughly in seasoned flour, pressing firmly. Let rest 10 minutes on a wire rack.
Fry the chicken: Place chicken pieces skin-side down in the hot lard. Don't crowd - work in batches like they did on the cattle drive. Fry 15-18 minutes per side.
Maintain the fire: Over a campfire, adjust position to maintain steady heat. On a stove, adjust burner to keep oil at 325-350°F throughout cooking.
Check for doneness: Internal temperature must reach 165°F (74°C). The crust should be deep golden brown with a rustic, craggy texture.
Drain and season: Transfer to a wire rack (or clean bandana in a pinch). Season with salt while hot.
Serve cowboy style: Serve with cowboy beans, sourdough biscuits, strong coffee, and a view of the Wyoming sky. This chicken is just as good eaten cold on the trail the next day.
💡 Pro Tips & Variations
- Cast iron is non-negotiable: Real cowboy chicken is made in cast iron - it's been the way since the first cattle drives crossed Wyoming.
- Use lard: Cowboys used rendered lard from the ranch. It gives the best flavor and the highest smoke point.
- Campfire cooking: If cooking over a campfire, build your fire and let it burn down to coals for even heat.
- Simple seasonings: On the range, cowboys had limited spices. Keep it simple and let the technique do the work.
- Trail food: This chicken is meant to travel well. It's excellent cold, which made it perfect for long days in the saddle.
- Altitude adjustment: At Wyoming's elevation, water boils at lower temperatures. Oil will also heat differently - use a thermometer.