Double Dipped Fried Chicken

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Double Dipped Fried Chicken

Who doesn’t just love fried chicken? It is an American institution. I love this double dipped fried chicken recipe. Serve with mashed potatoes or French fries and slaw and you have the perfect meal. Great for picnics too!

INGREDIENTS

2 Whole Cut Up Chickens

2 Cups Evaporated Milk

½ Cup Water

2 Eggs

3 ½ Cups Unbleached Flour

½ Teaspoon Granulated Onion

½ Teaspoon Granulated Garlic

½ Teaspoon Cayenne Pepper

½ Teaspoon Smoked Paprika

½ Teaspoon Ground Cumin

½ Teaspoon Ground Tumeric

1 Tablespoon Corn Starch

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

Olive Oil

Mix the milk, water and eggs together and marinate the chicken in the mixture for 24 hours. Keep the leftover marinade in the refrigerator. Mix the flour with the cornstarch and spices in a large bowl. Place the chicken pieces into the flour and spice mixture. Press the chicken pieces firmly into the flour mixture. Next, dip the chicken back into the marinade. Here is your double dipping. Place the chicken pieces back into the flour mixture pressing firmly into the flour mixture. In a large heavy pan heat ½ inches of the olive oil to 350° F. Brown the chicken pieces on both sides for 4 minutes until golden brown. Remove the chicken pieces from the pan and transfer to a baking sheet. Place into the preheated 350° F oven for 30 minutes. Do not cover the chicken as that tends to make it soggy. Remove from the oven when done and cool for 5 minutes. Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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