Barebones Dutch Oven

Meticulous artistry and craftsmanship meet the durability of Barebone's materials and manufacturing process to deliver an unparalleled cast iron cooking experience. Want it? Click here: http://taste.md/2iSCg0x


  • 8 chicken thigh and drum, bone-in skin-on
  • For the dry rub:
  • 1/4 cup your favorite seasoning salt
  • 1/4 cup old bay seasoning
  • For the wet station
  • 1 cup buttermilk
  • 2 eggwhite
  • Splash of vodka
  • For the dry station:
  • 2 Tablespoon dry rub
  • 2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 2 quarts peanut or vegetable oil for frying


  1. Sprinkle dry rub liberally all over chicken, marinade for 4 hour or overnight.
  2. Prepare your wet and dry frying station.
  3. Drench chicken in wet ingredient first and then dry.
  4. Fry the coated chicken pieces in 350°F for approximately 15 minutes until golden.