Skillet Cooking for Camp & Kitchen

Richard Thomas

The cast iron skillet is a quintessential implement of country cooking, and country recipes are a fine match for rustic cabins and tailgate camping. Also, the durability of a cast iron stove makes it a natural for any camper who does not need to carry it on a hike of several miles. A couple of classic recipes for the iron skillet will be a hit either at home or on a camping trip.

Instructions

Difficulty: Easy

Fried Chicken

Things You’ll Need:

Chicken: Yellow corn meal White flour Brown paper bag Salt Pepper Garlic salt Parsley Flakes Vegetable oil or Crisco Cast iron skillet with lid Hoe Cakes: White corn meal Salt Mixing bowl Vegetable oil, shortening, bacon grease, or lard Cast iron skillet with lid
Chicken:
Yellow corn meal
White flour
Brown paper bag
Salt
Pepper
Garlic salt
Parsley Flakes
Vegetable oil or Crisco
Cast iron skillet with lid
Hoe Cakes:
White corn meal
Salt
Mixing bowl
Vegetable oil, shortening, bacon grease, or lard
Cast iron skillet with lid

Step 1

Fill a paper bag with 1 cup of yellow corn meal and 1/2 cup of white flour, plus 1 to 2 tsp. of salt, 1 tsp. of black pepper,1 tsp. of garlic powder and 1 to 2 tsp. of dried parsley flakes. That is sufficient for 4 to 6 pieces of chicken. Mix with a spoon.

Step 2

Put the chicken in the bag and shake until the pieces are covered with batter. Let that sit of a while.

Step 3

Put the skillet on the stove (camping or otherwise), and turn the heat to medium. Put enough vegetable oil or shortening into the skillet to coat the bottom.

Step 4

Lay the chicken pieces onto the hot skillet and cover it with a lid. The circulating, oily vapors sealed inside will help solidify the top of the batter, so it will hold together when you turn the pieces.

Step 5

Fry for 6 to 8 minutes, then turn the pieces over with a set of thongs and cook for another 6 to 8 minutes. Big pieces, such as large breasts with bones, will probably require longer. You also might set the sides of pieces, such as drumsticks, on the skillet bottom for a minute or two each, to create a uniform, golden brown appearance. However, 12 to 16 minutes will thoroughly cook most pieces, whether they are uniformly brown or not.

Step 6

Remove chicken pieces from the skillet and place them on a layer of paper towels. Cover them with another layer of paper towels to soak up the excess oil while the hot chicken cools off a bit.

Hoe Cakes

Step 1

Combine 2 cups of white cornmeal, 1 tsp. salt and 2 cups of water in a mixing bowl.

Step 2

Put the iron skillet on the stove, set the burner for medium high, then coat the skillet bottom with a layer of vegetable oil, lard, shortening or bacon grease.

Step 3

Once the oil is hot, put 2 to 3 ladles of batter into the skillet. When the edges are browned and the center is bubbling (usually about 3-4 minutes), put the lid on the skillet and flip it so that the hoe cake winds up in the lid. Remove the lid, and flip the hoe cake so the uncooked side is now cooking on the skillet. Cook the hoe cakes for 3 to 4 minutes more or until done.

Article Written By Edwin Thomas

Edwin Thomas has been writing since 1997. His work has appeared in various online publications, including The Black Table, Proboxing-Fans and others. A travel blogger, editor and writer, Thomas has traveled from Argentina to Vietnam in pursuit of stories. He holds a Master of Arts in international affairs from American University.

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