Best Double Dipped Buttermilk Fried Chicken Recipes
DOUBLE-DIPPED BUTTERMILK FRIED CHICKEN
Provided by Rebecca Rather
Categories Chicken Fourth of July Kid-Friendly Dinner Lunch Summer Deep-Fry Buttermilk Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Combine the buttermilk, thyme, Tabasco, Worcestershire, 1 tablespoon of the salt, and 1 1/2 teaspoons of the pepper in a nonreactive bowl large enough to contain all of the chicken pieces with at least 1 inch to spare. Add the chicken and turn to coat fully in the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight. Remove the chicken from the refrigerator about 45 minutes before frying.
- Line a large baking sheet with aluminum foil. In a large, shallow bowl, combine the flour, remaining 1 tablespoon salt, Cajun seasoning, and 1 teaspoon pepper. Remove the chicken from the buttermilk marinade and roll it around in the seasoned flour until completely covered. Set it on the prepared baking sheet; repeat with the remaining chicken. Dip the coated chicken pieces once more in the marinade, then again in flour. Return the pieces to the baking sheet (a few minutes' rest makes for a sturdier, crisper coating).
- Have a wire cooling rack set over paper towels ready. In a large, heavy Dutch oven, heat 1 1/2 inches of oil over medium heat until it reaches 350°F on a deep-fat thermometer. Using kitchen tongs, add a few chicken pieces at a time to the hot oil (crowding will lower the temperature, making for greasy chicken). Fry the chicken until the internal temperature reaches 180°F, about 10 minutes per side (watch carefully, it can easily burn). Transfer the cooked chicken to the wire rack. Serve immediately or at room temperature (don't let the chicken sit more than 2 hours).
- Do it Early
- The chicken can be fried up to 2 days in advance, covered, and refrigerated. Serve it cold-a classic Texas picnic food-or reheat on wire racks set on baking sheets in a 375°F oven for 15 to 20 minutes.
- Tip
- If the chicken looks pretty dark before it is cooked through, transfer to wire racks set on baking sheets and bake in a 375°F oven until the meat reaches an internal temperature of 180°F on an instant-read thermometer. Keep fried chicken warm in a 200°F oven. Using a digital thermometer eliminates the need to stand over the chicken. When the alarm sounds, the meat is done.
DOUBLE-DIPPED BUTTERMILK FRIED CHICKEN NUGGETS
Steps:
- Place the breasts and all the brining ingredients into the zipper bag. Squitch everything around until well mixed and refrigerate overnight (minimum 12 hours) The next day, Cut each breast into 10 (1³) pieces. The easiest way is to cut the breasts into 3 long strips, then divide the strips into 3 to 4 even sections. You should get between 9 to 10 per 6 ounce breast. Set up your coating station ... Flour & spices in one bowl / buttermilk and seasoning in the other. Once your nuggets are made, heat your oil to 350 degrees. While that's getting ready, dredge each nugget into the seasoned flour and set on a rack until all the nuggets are done Once complete, dip each back into the buttermilk mixture, back into the dredging flour, and replace back on the rack to set for a bit (10 minutes) Be careful to work near a sink, and only use one hand for this, you'Âre going to end up with gunky southern fried fingers... there's nothing you can do about it. Working in small batches, carefully drop 6 to 7 nuggets at a time into the oil, and fry for 5 minutes. Drain them on paper toweled racks Serve them up with a little ranch dressing or honey mustard, and you'Âre good to go.
DOUBLE-DIPPED BUTTERMILK FRIED CHICKEN
My uncle Roger Glenn is known for his terrific fried chicken, which we look forward to eating all year. We count on him to bring a loaded basket of his impossibly crisp specialty to our homecoming reunion held annually on the shaded grounds next to the Elderville cemetery, where many of our relatives are buried. But Roger Glenn didn't show up last year, and we were just a touch put out. "We tell 'em we don't care if he comes, we just want his chicken," says Cousin Vera. But Roger got the dates mixed up and scheduled some sorry old hunting trip instead, so we all had to suffer. Roger's chicken is so good that Vera and her sisters Barbara and Gloria always toss one of his chicken legs over the fence and onto the grave of their dear deceased brother Vance Mitchell, who died eight years ago. Before his death, Vance made it known that even after he was gone, he just might crave another bite of chicken. Every year his sisters make sure that he gets one. Always one to think ahead, Cousin Vance also carefully selected his future gravesite. "Vance said, 'I want mine right here, near the barbecue pit, where all the food is going to be,'" recalls Vera. I missed Roger's chicken so much last year that as soon as I got home from our reunion, I set about figuring out how to replicate it. I already had a few things to go on: He once told me he marinates his chicken in buttermilk. I'd also heard he's a devoted double-dipper-dredging the chicken in flour twice with a dip in the buttermilk marinade in between. It makes the chicken super-crispy. I'm pleased with how my version turned out. If Uncle Roger doesn't show up next year, at least we won't be grumbling about missing his chicken.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Combine the buttermilk, thyme, Tabasco, Worcestershire, 1 tablespoon of the salt, and 1 1/2 teaspoons of the pepper in a nonreactive bowl large enough to contain all of the chicken pieces with at least 1 inch to spare. Add the chicken and turn to coat fully in the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight. Remove the chicken from the refrigerator about 45 minutes before frying.
- Line a large baking sheet with aluminum foil. In a large, shallow bowl, combine the flour, remaining 1 tablespoon salt, Cajun seasoning, and 1 teaspoon pepper. Remove the chicken from the buttermilk marinade and roll it around in the seasoned flour until completely covered. Set it on the prepared baking sheet; repeat with the remaining chicken. Dip the coated chicken pieces once more in the marinade, then again in flour. Return the pieces to the baking sheet (a few minutes rest makes for a sturdier, crisper coating).
- Have a wire cooling rack set over paper towels ready. In a large, heavy Dutch oven, heat 1 1/2 inches of oil over medium heat until it reaches 350°F on a deep-fat thermometer. Using kitchen tongs, add a few chicken pieces at a time to the hot oil (crowding will lower the temperature, making for greasy chicken). Fry the chicken until the internal temperature reaches 180°F, about 10 minutes per side (watch carefully, it can easily burn). Transfer the cooked chicken to the wire rack. Serve immediately or at room temperature (dont let the chicken sit more than 2 hours).
- Do it Early
- The chicken can be fried up to 2 days in advance, covered, and refrigerated. Serve it colda classic Texas picnic foodor reheat on wire racks set on baking sheets in a 375°F oven for 15 to 20 minutes.
- Tip
- If the chicken looks pretty dark before it is cooked through, transfer to wire racks set on baking sheets and bake in a 375°F oven until the meat reaches an internal temperature of 180°F on an instant-read thermometer. Keep fried chicken warm in a 200°F oven. Using a digital thermometer eliminates the need to stand over the chicken. When the alarm sounds, the meat is done.
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