Fried Chicken — Double Dredge
Experience the ultimate crispy fried chicken with a double dredge technique. Buttermilk tenderizes the chicken while the coating creates a satisfying crunch.
Fried Chicken — Double Dredge
Experience the ultimate crispy fried chicken with a double dredge technique. Buttermilk tenderizes the chicken while the coating creates a satisfying crunch.
Key move
Maintain consistent oil temperature (325°F) throughout the frying process for even cooking and optimal crispiness.
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The Setup
- Large Pot or Deep Fryer6-quart
- Thermometer
- Large Bowl
- Shallow Dish
- Wire Rack
The Mise en Place
5 of 10Your prep station before cooking begins
The Dry Mix (0/7)
Chicken is burning on the outside but raw inside.
The oil temperature is too high. Reduce the heat and cook in smaller batches.
Chicken is not crispy.
Ensure the chicken is thoroughly coated with flour and the oil temperature is hot enough (325°F).
Chef's Notes
Maintain oil temp between 325-350°F for perfectly cooked chicken. Too low = greasy; too high = burnt outside, raw inside.
Let dredged chicken rest 10-15 mins before frying. This helps the coating adhere better, preventing it from falling off in the oil.
Serve hot with classic sides like mashed potatoes, coleslaw, or biscuits. A dollop of hot sauce adds a nice kick.
Dredge chicken up to 2 hours ahead. Store uncovered on a wire rack in the fridge to keep coating crisp.
The Method
MARINATE
Prep aheadIn a large bowl, combine chicken pieces (8 pieces) and buttermilk (4 cups). Ensure chicken is fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
Chicken is fully submerged in buttermilk.
PREPARE
Prep aheadIn a shallow dish, combine flour, salt (4 tsp), pepper, paprika (1 tbsp), garlic powder (1 tsp), onion powder (1 tsp), and cayenne pepper (½ tsp) (if using). Mix well.
Flour mixture is well combined.
HEAT
Time-sensitivePour vegetable oil (8 cups) into a large, heavy-bottomed pot or deep fryer. Heat over medium-high heat to 325°F (160°C). Use a thermometer to monitor the temperature.
Oil reaches 325°F (160°C).
DREDGE
Remove a piece of chicken from the buttermilk (4 cups) marinade, letting excess drip off. Dredge thoroughly in the flour mixture, ensuring it's completely coated. Shake off excess flour.
Chicken piece is fully coated in flour.
DREDGE
Dip the floured chicken back into the buttermilk (4 cups), then dredge again in the flour mixture for a second coating. This double dredge is key for extra crispiness.
Chicken piece has a second, thick coating of flour.
FRY
Time-sensitiveCarefully lower the chicken pieces (8 pieces) into the hot oil, being careful not to overcrowd the pot. Fry in batches, about 3-4 pieces at a time, for 15-20 minutes, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Chicken pieces are golden brown and internal temperature reaches 165°F (74°C).
DRAIN
Remove the fried chicken from the oil and place on a wire rack lined with paper towels to drain excess oil.
Fried chicken is placed on a wire rack to drain.
REPEAT
Time-sensitiveRepeat the dredging and frying process with the remaining chicken pieces (8 pieces), ensuring the oil temperature remains consistent.
All chicken pieces have been dredged and fried.
SERVE
Serve the fried chicken hot and enjoy!
Fried chicken is ready to be served.
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