Double Dipped Fried Chicken
This fried chicken is courtesy of Tyler Florence host of "Food 911" on the Food Network. The skin is very crunchy and flavorful, and the meat itself is very tender due to the buttermilk marinade.
- Ready In:
- 2hrs 25mins
- 3 1⁄2 lbs frying chicken, cut into 8 serving pieces
- 2 cups buttermilk
- 1⁄4 cup water
- 2 teaspoons red pepper sauce
- 3 cups flour
- 1 tablespoon kosher salt
- fresh cracked black pepper, to taste
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 4 cups peanut oil, for frying
- 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.
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I made this recipe on 2/22/10 for mine and SO's dinner. Instead of using a frying chicken,some boneless skinless chicken breasts were used. I mixed the marinade ingredients according to the directions and due to the shortage of time, the chicken was only marinated for about 1 1/2 hours. Since I was using boneless chicken, the amount of flour was cut down to 2 cups. The amount of salt was cut down to 1/2 tablespoon, and the rest of the breading ingredients remained the same. Other than using boneless chicken,cutting back on the salt and decreasing the amount of flour the prepping part of the chicken remained the same. Since I was using the different type of chicken, the amount of peanut oil was reduced to 1 1/2 cups. This recipe was served with lima beans and Recipe#243562. You can't serve mashed potatoes and fried chicken without making gravy, so a bit of the leftover flour was used to make some really good gravy. In my life time I've eaten more than my fair share of fried chicken and I must tell you, this was some of the best I've ever eaten. This will be made again. Thank you for taking the time to post this recipe and, " Keep Smiling :) "Reply
This recipe produced a very tender and flavorful chicken, but the crust was just too much. I honestly thought we would like this. It was very crispy - actually, it was just too crispy! This chicken was more like a breaded chicken, I'm not sure how to explain this, but the crust was very dense. I really like the idea and I liked the flavor. I will try this again, but I will only dip the chicken in the buttermilk and flour once instead of twice. Thanks, Mark!1Reply
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