The ultimate fried chicken craze: unlock the crispy perfection of double dipped buttermilk perfection

Indulge in the tantalizing crunch of our double dipped buttermilk fried chicken recipe. This culinary masterpiece combines the tender juiciness of buttermilk-marinated chicken with an irresistible crispy coating that will leave you craving more. Follow our step-by-step guide to create this mouthwatering dish that is perfect for any occasion.

Ingredients

For the Buttermilk Marinade:

• 1 whole chicken (3-4 pounds), cut into 8 pieces
• 1 cup buttermilk
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 tablespoons paprika

For the Double Dipping:

• 2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 cup buttermilk
• 1 large egg

For Frying:

• Vegetable oil, for frying
• Kitchen thermometer

Instructions

1. Prepare the Buttermilk Marinade

In a large bowl, combine the chicken pieces with the buttermilk, salt, pepper, and paprika. Stir to coat evenly. Cover and refrigerate for at least 4 hours, or overnight.

2. Prepare the Double Dipping

In a shallow dish, whisk together the flour, salt, pepper, garlic powder, onion powder, and cayenne pepper. In a separate shallow dish, whisk together the buttermilk and egg.

3. Double Dip the Chicken

Remove the chicken from the marinade and discard the excess. Dip the chicken pieces into the flour mixture, then transfer them to the buttermilk mixture. Shake off any excess buttermilk and return the chicken to the flour mixture. Press firmly to coat evenly.

4. Heat the Oil

In a large pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to ensure the oil is at the correct temperature.

5. Fry the Chicken

Carefully place the chicken pieces into the hot oil. Fry for 8-10 minutes per side, or until the chicken is golden brown and cooked through.

6. Drain and Serve

Remove the chicken from the oil and drain on paper towels. Serve immediately with your favorite sides.

Tips

• Use fresh buttermilk for the best flavor.
• Don’t overcrowd the pot or Dutch oven when frying the chicken.
• Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
• Serve with your favorite dipping sauces, such as honey mustard, ranch, or barbecue sauce.

Variations

• Spicy Double Dipped Buttermilk Fried Chicken: Add 1-2 teaspoons of chili powder or cayenne pepper to the flour mixture for a spicy kick.
• Herb Double Dipped Buttermilk Fried Chicken: Add 1-2 tablespoons of dried herbs, such as oregano, thyme, or rosemary, to the flour mixture for a flavorful twist.
• Cheesy Double Dipped Buttermilk Fried Chicken: Add 1 cup of grated cheddar cheese to the buttermilk mixture for a cheesy surprise.

Healthier Options

• Use boneless, skinless chicken breasts for a leaner option.
• Bake the chicken instead of frying to reduce the fat content.
• Serve with healthy sides, such as roasted vegetables or a green salad.

Questions We Hear a Lot

1. Can I use regular milk instead of buttermilk?

While buttermilk is ideal for tenderizing the chicken, you can substitute regular milk if buttermilk is not available. However, the flavor and texture may not be as good.

2. How long can I marinate the chicken?

You can marinate the chicken for as little as 4 hours or up to overnight. Longer marinating times will result in more tender and flavorful chicken.

3. What oil is best for frying?

Canola oil, vegetable oil, or peanut oil are all good choices for frying chicken. They have a high smoke point, which means they can withstand high temperatures without burning.

4. How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. The chicken is cooked through when the internal temperature reaches 165°F (74°C).

5. Can I freeze double dipped buttermilk fried chicken?

Yes, you can freeze double dipped buttermilk fried chicken. Place the chicken in an airtight container and freeze for up to 3 months. When ready to serve, thaw the chicken overnight in the refrigerator and reheat in a preheated oven at 350°F (175°C) until warmed through.