Tag Archives: fried chicken

Double Dip Fried Chicken

Okay, who besides my vegan friends does not like good ol’ home cooked fried chicken? I don’t see any hands so I am guessing just about everyone likes fried chicken. Of course, fried chicken is not something you should have often and if you want to make it seem a little healthy it is better to oven fry the chicken. Less grease. Less hassle. But, when you have a taste for some good extra crispy fried chicken you should try my Double Dip Fried Chicken. Yes, I said double dip. You will be surprised just how crispy, flavorful and tender the chicken will be.

This recipe is a twist on a recipe I saw on a restaurant cooking show. I would never have thought to double dip my chicken before frying to make it real crispy. I always wondered how some chefs were able to make their chicken crispy enough to make a crunching sound without the chicken being dry. Now, I know.

The key to tenderness is marinating the chicken in seasoned buttermilk for a few hours. Usually, after the chicken had marinated I would toss the buttermilk. Oh no, not any more. That buttermilk is golden. Once the chicken is coated with a flour mixture I dip it back into the buttermilk then coat it again with more of the flour mixture. The buttermilk helps to keep the chicken tender and the extra coating creates a wonderful crispiness to the chicken.

Next time you get a taste for some good ol’ extra crispy fried chicken grab some buttermilk, seasoned flour and try out my Double Dip Fried Chicken. I think you will like it.

Double Dip Fried Chicken

Ingredients:

4 – 8 cleaned chicken thighs

4 cups vegetable oil

2 cups flour

1 1/2 cups buttermilk

1 tbsp salt

1 tbsp ground black pepper

1 tbsp smoked paprika

½ tbsp Chile lime seasoning (Trader Joe’s optional)

½ tbsp onion powder

½ tbsp Adobo (optional)

½ tbsp seasoned salt

¼ tsp cayenne pepper

Season the chicken on both sides with salt, ½ tbsp ground black pepper, Chile lime seasoning and smoked paprika. Place chicken in an air tight container then pour buttermilk over the chicken to cover it. Place container in the refrigerator for 2 – 4 hours or overnight.

When it is frying time, heat vegetable oil in a large dutch oven over medium high heat. Temperature should register at 360 degrees. To test the oil the old fashion way, put a small drop of water in the oil and stand back. If it starts popping the oil is ready.

While oil is heating up take the chicken out of the refrigerator and let it come to room temperature. Add flour, ½ tsp ground black pepper, seasoned salt, onion powder and Adobo to a large bowl and combine until well mixed.

Shake off excess buttermilk from a chicken thigh then place it in the flour mixture and coat both sides. Shake off excess flour and dip the floured chicken back into the buttermilk marinate. Again, shake off the excess buttermilk then place it back into the flour mixture. Shake off excess flour and place on a wire rack. Repeat steps with each piece of chicken.

Add 4 – 5 pieces of chicken to the hot oil and fry until golden brown and cooked through. Drain on a layer of paper towels. Repeat steps until all of the pieces are cooked. Serve with your favorite side dishes.

Mom’s Fried Chicken

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My mother makes the best crispy fried chicken I have ever eaten. Unlike most people she doesn’t just dip her chicken in flour. Instead, she taught me how to prepare the chicken by making a batter to coat the chicken which makes it nice and crispy.

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It took me a few years to perfect my fried chicken but I knew I had hit my mark when at a family picnic my mom told me my fried chicken tasted as good as hers. That was one of the greatest compliments I could ever receive. My mom is known for her cooking. Besides cooking being her profession my mom just loves to cook. I cannot remember ever having a bad meal growing up unless you count the occasional frozen TV dinners.

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Since I started cooking on my own I have not resorted to fixing a frozen TV dinner for myself or my family. But my son will let me know if a meal does not quite measure up. Thankfully, he loves my fried chicken and says it’s as good as Mom Mom’s.

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Mom’s Fried Chicken

Ingredients:
4-6 drumsticks
1 pkg chicken wings or wingettes
2 cups vegetable oil
½ cup flour
½ cup water
1 tbsp salt
1 tbsp Adobo seasoning
1 tsp seasoned salt
1 tsp black pepper
1 tsp onion powder
4 – 6 dashes hot sauce

Heat oil to 360 degrees (should be very hot slightly smoking) in a dutch oven.

In a large bowl add chicken, seasonings and hot sauce. Mix to coat chicken. Sprinkle flour over chicken. Gradually add ½ of the water and mix the chicken. Add more water as needed until a thin paste is formed on the chicken.

Slowly add chicken a 5- 6 pieces a time. Do not over crowd the pot. Turn the chicken after 8 – 10 minutes and cook thoroughly. Drain on paper towels

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