Double Dipped Fried Chicken
Crispy, golden, and packed with flavor, this Double Dipped Fried Chicken recipe takes your fried chicken game to the next level. Marinated in tangy buttermilk and a hint of hot sauce, each piece is double-coated in a spiced flour mixture with layers of garlic, onion, paprika, and cayenne for the ultimate crunch. The secret to its mouthwatering texture? A second dip in seasoned flour after a bath in beaten eggs, locking in crispiness with every bite. Fried to perfection in hot oil, this chicken is juicy on the inside, crunchy on the outside, and irresistibly delicious. Perfect for weekend dinners, game days, or family gatherings, serve this Southern-inspired fried chicken hot alongside your favorite comfort food sides like creamy coleslaw, buttery biscuits, or mashed potatoes. Ensure your table is ready for seconds—this recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 8 pieces Chicken pieces (drumsticks, thighs, wings, or breasts)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 3 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.25 teaspoons Cayenne pepper
- 3 large Eggs
- 6 cups Vegetable oil (for frying)
Instructions
In a large bowl, combine buttermilk and hot sauce. Add the chicken pieces and submerge them fully. Cover the bowl and refrigerate for at least 4 hours or overnight for best results.
In another large bowl, whisk together the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper to create the seasoned flour mixture.
In a third bowl, beat the eggs until smooth and set aside.
Remove the chicken from the buttermilk, letting any excess buttermilk drip off. Dredge each piece in the seasoned flour, ensuring it is well-coated. Shake off any excess flour.
Dip the floured chicken piece into the beaten eggs, coating it completely.
Return the chicken piece to the seasoned flour mixture for a second coating, pressing the flour onto the chicken to ensure a thick layer.
Set the double-coated chicken pieces on a wire rack and let them rest for 10-15 minutes. This helps the coating adhere and results in a crunchier texture.
In a large heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent heat.
Fry the chicken in batches, being careful not to overcrowd the pot. Cook each piece for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C).
Remove the fried chicken and place it on a wire rack set over a baking sheet to drain excess oil.
Serve the Double Dipped Fried Chicken hot and crispy with your favorite sides!
Nutrition Facts
Calories |
15343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1482.2 g | 1900% | |
| Saturated Fat | 225.3 g | 1126% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1292 mg | 431% | |
| Sodium | 6770 mg | 294% | |
| Total Carbohydrate | 306.7 g | 112% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 25.5 g | ||
| Protein | 321.1 g | 642% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 812 mg | 62% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 3440 mg | 73% | |
*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.
