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Double Dipped Fried Chicken Recipe

Double Dipped Fried Chicken

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

Showing 21-30 of 35

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  • on December 10, 2005

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    Great flavor, but I thought the chicken was undercooked. Increased total cook time to 24 minutes and was rewarded with great fried chicken. I've also experimented with adding some extra kick to the dredge flour - works very well.

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  • on November 04, 2005

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    When we want fried chicken, we make this. It's great for skin-on, bone-in pieces, but the process also works well for skinless and for chicken fingers.

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  • on July 20, 2005

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    This is the first time I made fried chicken that turned out. I just loved it and it turned out perfect.

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  • on July 05, 2005

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    I allowed for the 24 hour marinade in the buttermilk and prepared the chicken one day in advance of a big 4th of July picnic. Everyone raved about the chicken and asked for the recipe. I've tried others, this one is king!
    Thanks

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  • on June 04, 2005

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    Outstanding receipe....and easy to cook...thanks

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  • on April 01, 2005

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    My family loved the chicken! My husband for the first time loved the chicken and wanted seconds and thirds!

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  • on March 02, 2005

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    Love this chicken here in the southwest. Great for dipping or just munchen,just one of my favs.

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  • on February 15, 2005

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    Easy to make and easy to consume!

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  • on January 05, 2005

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    The chicken was a little too crunchy for me.

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  • on November 18, 2004

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    The best fried chicken I ever made...They were a bit undercooked on the inside. I popped them in the oven for about 10 minutes after frying.

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