Double Dipped Fried Chicken
- 3 1/2 lb frying chicken cut 8 serving pcs
- 2 c. buttermilk
- 1/4 c. water
- 2 tsp red pepper sauce
- 3 c. flour
- 1 Tbsp. kosher salt Fresh cracked black pepper to taste
- 1 Tbsp. dry oregano
- 1 Tbsp. granulated garlic
- 1 tsp paprika
- 1 tsp cayenne
- 4 c. peanut oil for frying
- Rinse the chicken pcs and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pcs, turn to coat, then cover, and chill for at least 2 hrs. If time allows, marinate the chicken for up to 24 hrs 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 pcs in the flour, a few at a time, till 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, that then fries up to create a crunchy crust.
- Heat oil in a large electric skillet to 350 degrees. There should be about 1-inch of fat in the pan. Carefully add in the chicken pcs in a single layer, skin-side down. Don't crowd the pan or possibly the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 min, then turn the pcs over and fry the other side 5 min. Turn again, frying a total of 15 min. The turning will produce a golden brown-crisp skin with even color.
- Remove chicken to a plate lined with paper towels to drain. Don't put warm chicken directly in a bowl or possibly container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or possibly cold to room temperature.
- This recipe yields 4 servings.
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