Double Coated Chicken
Get ready to experience the ultimate crispy indulgence with this Double Coated Chicken recipe! Perfect for drumsticks, thighs, or wings, this dish features a double-dipping technique that creates an irresistibly crunchy and golden crust while locking in the juiciest flavor. The secret lies in the combination of a buttermilk-egg base and a seasoned flour mixture spiked with garlic powder, paprika, and a hint of cayenne pepper for optional heat. Whether shallow frying or deep frying, the result is perfectly crisp chicken that’s beautifully spiced and tender to the bite. Ready in just 45 minutes, this crowd-pleasing chicken is ideal for game nights, family dinners, or any occasion that calls for comfort food at its best. Serve hot with your favorite dipping sauces or classic sides for a meal that’s guaranteed to satisfy!
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Recipe Information
Ingredients
- 8 pieces chicken pieces (drumsticks, thighs, or wings)
- 1 cup buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 4 cups cooking oil (for frying)
Instructions
In a large bowl, whisk together the buttermilk and eggs until well combined. Set aside.
In another large, shallow dish, mix together the flour, cornstarch, garlic powder, paprika, onion powder, black pepper, salt, and cayenne pepper.
Pat the chicken pieces dry with paper towels to ensure the coating adheres properly.
Dip each chicken piece into the buttermilk mixture, making sure it is fully coated.
Transfer the chicken to the flour mixture, pressing the flour onto the chicken to form a thick, even coat. Shake off any excess flour.
Repeat the dipping process by returning the chicken back to the buttermilk mixture for a second coat, then again to the flour mixture for a thicker, crispier crust. Ensure the coating is even and well-adhered.
Heat the cooking oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C). Use enough oil to fully submerge the chicken or allow it to fry evenly if shallow frying.
Carefully place the chicken pieces into the hot oil, cooking in batches to avoid overcrowding the pan. Fry for about 12–15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
Serve the double-coated chicken hot with your favorite dipping sauces or sides.
Nutrition Facts
Calories |
11410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1086.9 g | 1393% | |
| Saturated Fat | 172.7 g | 864% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1039 mg | 346% | |
| Sodium | 3331 mg | 145% | |
| Total Carbohydrate | 232.4 g | 85% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 13.2 g | ||
| Protein | 190.7 g | 381% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 488 mg | 38% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2394 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
