Double Dipped Fried Chicken

Recipe by yooper
READY IN: 2hrs 25mins




  • Rinse the chicken pieces and pat dry with paper towels.
  • In a shallow platter, combine the buttermilk, water, and red pepper sauce.
  • Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours.
  • If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness.
  • Place flour in a shallow platter.
  • Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne.
  • Roll the marinated chicken pieces in the flour, a few at a time, until well coated.
  • Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour.
  • Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better.
  • The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.
  • Heat oil in a large elctric skillet to 350 degrees F.
  • There should be about 1-inch of fat in the pan.
  • Carefully add the chicken pieces in a single layer, skin side down.
  • Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken.
  • Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes.
  • Turn again, frying a total of 15 minutes.
  • The turning will produce a golden-crisp skin with even color.
  • Remove chicken to a plate lined with paper towels to drain.
  • Do not put hot chicken directly in a bowl or container, the air won't circulate and the steam will cause the crust to fall off.
  • Serve immediately or cool to room temperature.