Double Dipped Fried Chicken

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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.

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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.

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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!

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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.

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Yum!

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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.

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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.

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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.

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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 "

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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!