Double Dipped Spicy Chicken
Crank up the heat and crunch with Double Dipped Spicy Chicken, the ultimate recipe for perfectly crispy, golden-brown fried chicken with a kick! Marinated in a tangy buttermilk and hot sauce mixture for unmatched flavor and tenderness, this chicken gets its signature crunch from being double-dipped in a seasoned flour and cornstarch coating spiced with paprika, cayenne, and garlic. Each bite boasts a bold, fiery flavor complemented by an irresistibly crunchy texture. Ideal for family dinners, game days, or comfort food cravings, this recipe is easy to follow and guarantees restaurant-quality fried chicken right at home. Pair it with coleslaw, fries, or cornbread, and don’t forget your favorite dipping sauce for a truly finger-licking feast.
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Recipe Information
Ingredients
- 1.5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or wings)
- 2 cups buttermilk
- 3 tbsp hot sauce
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp black pepper
- 1.5 tsp salt
- 4 cups vegetable oil (for frying)
Instructions
In a large bowl, combine the buttermilk and hot sauce. Whisk together until fully mixed.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight for the best flavor and tenderness.
In another large bowl, combine the flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt. Mix thoroughly to create your dry coating.
Remove the chicken from the buttermilk marinade, allowing the excess liquid to drip off but do not pat dry.
Dip each chicken piece into the dry coating mixture, pressing firmly to fully coat. Gently shake off excess flour, then dip the chicken back into the buttermilk mixture.
Repeat the process by dredging the chicken in the dry coating mixture for a second time, ensuring a thick, even coating.
Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Ensure the oil is deep enough to submerge the chicken pieces completely.
Carefully lower the chicken into the hot oil in small batches to avoid overcrowding. Fry each batch for about 12-15 minutes, turning occasionally, until golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
Transfer the cooked chicken to a wire rack or paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce or sides, such as coleslaw, fries, or cornbread.
Nutrition Facts
Calories |
2849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.3 g | 344% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.4 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 184 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 620 mg | 13% | |
*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.
