What are the signature techniques Natasha Nicholes uses in her fried chicken recipes for optimal cast iron cooking?

I focus less on “secret ingredients” and more on how I treat the chicken and the cast iron.

• I use well‑seasoned cast iron only; I preheat it slowly so the heat is even before the chicken touches the pan
• I keep the oil level at about halfway up the pieces so I’m pan‑frying, not deep‑frying
• I avoid crowding the skillet so the temperature does not crash and the crust stays crisp
• I turn the chicken just once or twice and let the crust set before moving it

Would you like tips on seasoning your cast iron or on the actual chicken seasoning and coating?