, , ,

Both our son and daughter love fried chicken and I can’t remember how we were led to the double dipped fried chicken. I would most probably bet that it was my husband who stumbled upon it, but all I know is that it is a huge hit in this household. We love watching food shows and Tyler Florence is a chef who has hosted many shows over several years and my husband must have watched one of Florence’s Ultimate shows where he finds the best recipe for the show’s featured dish.

I googled Tyler Florence and double dipped fried chicken and it led me directly to his recipe and we have been following it ever since.

It is so easy albeit messy. For our batch, I bought two packages of drum sticks and one package of thighs and buttermilk, all the rest I had in the pantry. All you need to do for at least two hours beforehand, although I let the chicken to marinate over night, is soak the chicken pieces in 2 cups of buttermilk with 2 teaspoons of Tabasco sauce, my husband went off script and added his secret 7 spice to the mix; imagine garlic, onion powder with paprika, cumin and chili powder, I think and you have the idea.

When I was ready to dredge the chicken in the flour, according to Tyler Florence you mix 3 cups of flour, I went off script this time and did 2 cups of flour with 1 cup of whole wheat, with 1 tablespoon of oregano, one tablespoon Kosher salt, one tablespoon granulated garlic and one tablespoon of paprika. Once again the secret 7 spice was added to the mix. The double dipping part comes next and of course the messy part, you take the chicken pieces out of the buttermilk bath and dredge it into the flour mixture, re-dip the chicken into the buttermilk and re-dredge it into the flour mixture, put it aside and repeat with all of the rest.

I use peanut oil for frying and my husband set up the cast iron skillet at the perfect temperature, around 350 to let the chicken cook through without browning the batter too quickly. I find that frying chicken correctly is the most difficult method of cooking chicken because if you don’t get the chicken cooked through nicely, you can’t really refry it and have it taste right. I was lucky and the chicken came out juicy although it was a little on the dark side of crispy. The most important part was that it was very good with a nice kick.