Next time you have a campout, try using your cast iron cookware the way it was originally used: over a bed of campfire coals!

6 boneless, skinless chicken breasts, pounded flat with tenderizing hammer

3 c. flour

1 tbsp. Cajun seasoning

1 tbsp. paprika

½ tsp. garlic powder

½ tsp. cracked black pepper

2 large eggs

1 ½ c. buttermilk

½ c. lemon juice

Canola oil for frying

Cover chicken with lemon juice and allow to marinate for 1 hour.

Mix eggs with buttermilk in one bowl, and all dry ingredients in another. Heat ½ inch oil in Dutch oven over hot coals until hot enough to fry.

Dip chicken in dry mix, then wet, then back into dry.

Fry chicken, one at a time, until golden brown on both sides and done, about 3 minutes per side.

The beauty here is how the cast iron holds the heat. It will help maintain an even frying temperature and avoid that "raw on the second side" problem.

(NOTE: You can do this on a stove over medium to medium-high heat. No campfire required!)