Double Dipped Fried Chicken

Show: Food 911Episode: Adirondack Balloon Festival

Rated: 5 stars out of 5Rate itRead users' reviews (34)

RECIPE
COMMENTS & REVIEWS(34)

Cook Time:
15 min
Level:
--
Yield:
4 servings

Times:

Prep: 2 hr 10 min
Inactive Prep: --
Cook: 15 min
Total:: 2 hr 25 min

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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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Comments & Reviews

recipe Double Dipped Fried Chicken
Diane Encinitas, CA 07-04-2007
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good hot and cold
Rated: 5 stars out of 5

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 ")Read more
recipe Double Dipped Fried Chicken
jennifer STATE COLLEGE, PA 04-03-2007
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Yummy
Rated: 5 stars out of 5

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!Read more
recipe Double Dipped Fried Chicken
Anonymous 03-19-2007
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Delicious
Rated: 5 stars out of 5

Crispy crust, tender middle and easy!
recipe Double Dipped Fried Chicken
Uncle Martinsville, IN 01-02-2007
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Best Fried Chicken In The World!
Rated: 5 stars out of 5

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.Read more
recipe Double Dipped Fried Chicken
NICOLE sacramento, CA 12-17-2006
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Needed Tweeking but then very good
Rated: 3 stars out of 5

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.Read more
recipe Double Dipped Fried Chicken
Janelle Tacoma, WA 09-12-2006
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Awesome!
Rated: 5 stars out of 5

It did need to be cooked a little longer, but my family loved it! No more KFC for us!