Double Dipped Fried Chicken

Total Time:
2 hr 25 min
Prep:
2 hr 10 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 3 1/2 pound 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 granulated garlic
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
  • 4 cups peanut oil, for frying
Directions

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 electric 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 can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.


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    Not worth the time! The chicken was moist but bland.. I doubled the spices and it still was bland. I followed the directions exactly. Will not make this ever again. So disappointed.
    This recipe has potential. The flavor is definitely there as long as you marinate the chicken overnight. I didn't add water and just used the buttermilk along with a lot of hot sauce. Truthfully I didn't think the double dipping was necessary because the buttermilk really creates a thick layer after dredging in the flour the first time. We all thought the outcome was just too much crunch and that's strange coming from me because that's my favorite part. The outside started getting way too brown even though my pan wasn't up that high so I couldn't leave the chicken in there the entire 15 minutes. I just popped it in the oven for a bit to finish the cooking process. Still came out incredibly moist.
    Love the double dip,but I brine my chicken instead of soaking it in buttermilk. The brining (sp only takes an hour and a half so it is quicker as well.The meat comes out very moist the chicken breasts are awesome! 
    Oh I also added his spices and a bit of my own,love it!
    Okay, I really liked this fried chicken recipe, but I do have a few caveats worth mentioning. First, I found the breading to be bland; it needed more salt. Also, I thought the marinating process needed salt. It made the chicken ever so tender, but I will add a little salt next time to the buttermilk. With that said, I thought this recipe was quite good. The actual texture of breading was fantastic. It was crunchy, and it held on to the chicken perfectly. I, too, have suffered through bouts of lost breading, and that's not any fun. No more thanks to Tyler.
    I have tried several fried chicken recipes and this is by far the worst. I marinated the chicken for 24 hours in buttermilk, then seasoned it and double dipped it and let it sit for a half an hour before adding it to 350degree oil,cooked it 5mins on each side as recommended,did not over crowd it, drained on paper towels. I only cooked chicken thighs and legs. Sat down to dinner and the breading was hard as a rock and the chicken was raw inside,had to recook and was horrible. It had no flavor, was moist, but considering the no flavor and hard breading it was a flop.I have never had anything negative to say about a recipe so this is a first and also the last I will try this recipe.
    Yum!
    I have never been the best at frying chicken. I've never gotten the batte right. This recipe delivered. My husband loved it, and I did too. It was crunchy and delicious, and great as leftovers.
    I followed the recipe without adjustment. I found the cooking time necessary for the chicken I used to be a little shorter than listed. Like many frying recipes, it is important to use a heavy pan, the right amount of fat, and manage the temperature. I did a whole chicken in two batches to cut down on crowding and temperature drop. Keep in mind that the chicken will continue to cook inside the crispy outside well after you take it out.
     

     
    This is great as a leftover as well. This one will be in the regular rotation. Reminds me of the great chicken served at Jasper White's Summer Shack.
    The chicken has a very good taste to it not only is the coating crispy when it is hot when you do it right the coating is crispy cold too..and alot of flavor...good for picnics..this is what I am taking to our family picnic...I know it will enjoyed by all as I experimented on my own children and they loved it...thanks ")
    The coating is delicious and crunchy. I used boneless which was good but the breast were pretty thick extending the cooking time which made the chicken a little more done than should have been, I'll definately use thinner pieces, but it was still amazing!
    Crispy crust, tender middle and easy!
    Last spring my girlfriend and I watched the program when Tyler televised this method of frying chicken. Oh My Words, it is the most fantastic way of doing anything with chicken. I never have been too crazy about e.v.o. eiher. That show turned me on to using peanut oil on just about everything.
    I chose this recipe mainly for the thick buttermilk coating. From experience, I knew it would need more time cooking than given and had decided to do 1/2 fry and and 1/2 oven as I have never been able to fry chicken long enough to get it cooked through without the coating becoming too dark. This worked very well. I fried about 5 minutes each side in cast iron skillet. Then placed on a rack laid across top of clean roasting pan in 350 oven that held chicken above the pan so it would stay crispy. The large thighs took another 35 minutes in the oven to reach tenderness. I also cut down on the oregano for personal taste. Rated three stars due to error in recipe cook time. Very Good as made.
    Preparation info was very easy to follow. Cooking was a breeze, but the taste was awesome!
     

     
    Great recipe. Thank you, Tyler!!
    This recipe is so tasty and easy that it has become a standard in my repertoire. My husband refuses to eat fried chicken at restaurants any more; he'd rather have this recipe at home. I make it every time the K.C. Chiefs are on t.v., and the aroma attracts friends and neighbors from all over town.
    This is the fried chicken recipe I have been searching for for years!!! It is delectable and the only one I will ever use from now on!! Leave it too Tyler!!
    This chicken is with out a doubt the best chicken I have ever had. The crust was very tasty and it was nice and crispy. The chicken swas a little under cooked so if I were you I would keep it in there a little longer. Besides that this is my new favorite chicken recipe
    This recipe is awesome, my hubby loved it. I thank you foodnetwork, I hated cooking and just recently started watching your show, I am addicted and have been cooking up a storm, needless to say, my hubby is in his high heaven. Now he calls me everynight on his way home from work and asks, "Whats for supper tonight." I am having the time of my life. :)
     
    Karen Jones in Ohio
    Everyone that eats this says it's the best fried chicken they've ever had.
    I have tried many chicken recipes but this one is tops in my books especially since hubby says cook it more often. All the spices blend well and the buttermilk just sets it off well, good one Tyler.
     
    Charlene Morris
     
    Castro Valley, Ca
    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.
    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.
    This is the first time I made fried chicken that turned out. I just loved it and it turned out perfect.
    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
    Outstanding receipe....and easy to cook...thanks
    My family loved the chicken! My husband for the first time loved the chicken and wanted seconds and thirds!
    Love this chicken here in the southwest. Great for dipping or just munchen,just one of my favs.
    Easy to make and easy to consume!
    The chicken was a little too crunchy for me.
    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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