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.
The Key Move
Maintain consistent oil temperature (325°F) throughout the frying process for even cooking and optimal crispiness.
Leagues
Take This Recipe Into Leagues
Find an active challenge, vote, or challenge the current king.
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).
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.
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.
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 should shimmer and flow easily
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.
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 should have a thick, even 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).
The chicken should sizzle vigorously when added to the oil.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
DRAIN
Remove the fried chicken from the oil and place on a wire rack lined with paper towels to drain excess oil.
REPEAT
Time-sensitiveRepeat the dredging and frying process with the remaining chicken pieces (8 pieces), ensuring the oil temperature remains consistent.
SERVE
Serve the fried chicken hot and enjoy!
Chicken should be golden brown and crispy. • The aroma of freshly fried chicken should be irresistible.
Master These Next
Duck Confit — Preserved in Fat
Experience the rich, tender succulence of duck confit, a French culinary tradition that transforms simple ingredients into a luxurious delicacy. Crispy skin, melt-in-your-mouth meat.
Chicken Kiev — Butter Stuffed
Crispy, golden crust gives way to a burst of savory garlic-herb butter. A culinary adventure in every bite.
Tiramisu — No Raw Eggs
Indulge in the classic Italian dessert, tiramisu, made safe and delicious without raw eggs. Coffee-soaked ladyfingers meet creamy mascarpone in every bite.