Double Dredge Fried Chicken
Get ready for the ultimate comfort food experience with Double Dredge Fried Chicken—a recipe that delivers the crispiest, juiciest chicken you’ve ever tasted. This Southern-inspired dish features tender chicken pieces marinated in tangy buttermilk and a hint of hot sauce for mouthwatering flavor. The double dredging process, using a seasoned blend of flour and cornstarch, creates a thick, golden crust that stays perfectly crunchy with every bite. Fried to perfection in hot oil, each piece boasts a satisfying crunch while remaining juicy and flavorful on the inside. Perfect for weeknight dinners or family gatherings, this fried chicken pairs beautifully with classic sides like coleslaw, mashed potatoes, or biscuits. Whether you’re a fried chicken enthusiast or a first-timer, this recipe promises a crispy, crunchy, and utterly irresistible treat that’s 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
- 2.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 2 teaspoons Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 3 large Eggs
- 4 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, whisk together buttermilk and hot sauce.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt. Mix well.
In another shallow dish, whisk together the eggs.
Prepare a dredging station: one bowl for the flour mixture, one for the eggs, and keep a plate or tray ready for the coated chicken.
Remove the chicken from the buttermilk and let the excess liquid drip off. Dredge each piece in the flour mixture, pressing to coat thoroughly.
Dip the floured chicken into the whisked eggs, then return it to the flour mixture for a second coating. Press the flour mixture firmly onto the chicken to create a thick, even crust.
Place the double-dredged chicken pieces on the prepared tray and let them rest for 10 minutes. This helps the coating adhere better.
In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to submerge the chicken but leave at least 2 inches of space at the top to prevent overflowing.
Carefully add 3-4 chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Remove the fried chicken from the oil and transfer it to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken pieces.
Let the chicken rest for 5 minutes before serving. Enjoy crispy and flavorful double-dredged fried chicken!
Nutrition Facts
Calories |
3024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.5 g | 329% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 1557 mg | 68% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.2 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 224 mg | 17% | |
| Iron | 8.0 mg | 45% | |
| Potassium | 1130 mg | 24% | |
*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.
