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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4.4 35
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Yum! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 ") item not reviewed by moderator and published
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! item not reviewed by moderator and published
Crispy crust, tender middle and easy! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Preparation info was very easy to follow. Cooking was a breeze, but the taste was awesome! Great recipe. Thank you, Tyler!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 item not reviewed by moderator and published
Everyone that eats this says it's the best fried chicken they've ever had. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is the first time I made fried chicken that turned out. I just loved it and it turned out perfect. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Outstanding receipe....and easy to cook...thanks item not reviewed by moderator and published
My family loved the chicken! My husband for the first time loved the chicken and wanted seconds and thirds! item not reviewed by moderator and published
Love this chicken here in the southwest. Great for dipping or just munchen,just one of my favs. item not reviewed by moderator and published
Easy to make and easy to consume! item not reviewed by moderator and published
The chicken was a little too crunchy for me. item not reviewed by moderator and published
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. item not reviewed by moderator and published
A little time consuming but very good. The flavor can't be beat and the work is worth it!! item not reviewed by moderator and published
This was a little time consuming but well worth it. Best chicken EVER! Family loved it! item not reviewed by moderator and published
This is a perfect fried chicken recipe for adults and kids. It was crispy on the outside and tender on the inside. Enough spice for adults without being too overpowering for the kids. It held up well the next day too. This is a keeper! item not reviewed by moderator and published
this was excellent. as usual tyler comes through. it was even better cold. my family loved it item not reviewed by moderator and published
This was the best chicken ever!! My family loves this recipe. And they are very picky!! item not reviewed by moderator and published

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Recipe courtesy of Rachael Ray