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Double Dipped Fried Chicken Recipe

Double Dipped Fried Chicken

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on March 04, 2011

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    I was looking for a new fried chicken recipe and had my chicken soaking in buttermilk and found this one, so I though I'd give it a try. I have cooked fried chicken several times with no previous problems, just had never double dipped it before. Well I followed the recipe to a tee, and it turned out to be the worst fried chicken I have ever had. It wasn't done after 12 mins, it said to cook 10mins. The breading was hard as a rock had no flavor what so ever. I have often thought when I've seen negative reviews it was just the person not knowing what they were doing, but this honestly is a terrible recipe. Sorry, I'll continue to look for another double dippin recipe.

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  • on December 02, 2010

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    Great taste and texture...and easy to make! Events in wine country, Northern CA and repeated visits to chef's restaurant...have provided my husband and I with repeated treats of eating this chicken...Delicious!

    My eval is contrary to other evals listd here. I encourage anyone reading my eval to try the recipe. Enjoy! Annie...Fremont...CA

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  • on October 17, 2007

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    The other reviews are right, just bread once, because even once its plenty crispy. I do also think that the chicken needed a bit more of a savory aspect to balance out the sweetness of the balsamic and rosemary. I will use the breading recipe again but with Giadas pollo frito recipe.

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  • on June 29, 2007

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    I actually LIKE the balsamic and rosemary flavoring, but the crust is ridiculously heavy and hard...my friends thought this was a bomb.

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  • on October 18, 2006

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    In hindsight I wish I had read the reviews before I made this god awful recipe! It's funny you think as your watching the show that balsamic viniagrette and chicken sounds tasty, right? WRONG! I will say this the chicken did come out moist but a little too moist for my taste. Ladies and gentlemen, don't try this at home!

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  • on October 09, 2006

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    This is one of those recipes that should be forgotten... and quickly.
    Not only is the coating inedible, the great marinade gets completely lost in it.
    Cut to the chase and do the marinade - then lightly breadcrumb it and do a simple pan fry.
    Michael musta been 3 sheets to the wind when he thought this one up.

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  • on May 07, 2006

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    The batter was entirely too much, too crispy & inedible. I also didn't care for the balsamic marinade.

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  • on October 29, 2005

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    KFC is better. Vinegar in fried chicken? Not a good idea. It's an awful lot of work to produce bad tasting chicken.

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  • on October 14, 2005

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    The flavors in this dish are great but, holy cow, you might as well soak it in wet cement and dredge it in gravel. I've used Michael's arborio coating on other foods and it's wonderful, but the double-dredge method on this one makes it far too hard to bite through without the coating shattering and some major gum damage. Also, the temperature seemed way too high to keep the coating from burning at the 10 mins per side that's suggested. Maybe it's my cooktop, but I kept the oil at about 300 (double checked with both a deep-fry thermometer and an infrared thermometer and turned the chicken every couple of mins for a total time of 12 mins tops, not 12 mins per side. I'll make it again, but with only one coating.

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  • on October 01, 2005

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    Great Recipe!

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