Double dipped, twice fried crispy chicken

Double dipped, twice fried crispy chicken

The weather have been absolutely glorious and I have decided to fry chicken for my boy lollipop as I have not make my double dipped twice fried crispy chicken for him for a long time.

He always insisted that he preferred my fried chicken to the well known chain ones but I only fry for him a handful of times a year.

After the wet and cold of winter the weather have been almost spring like the last few days so today it is my special Double dipped twice fried crispy chicken day.

I much preferred to buy whole chicken and chop it myself. The chicken has been thoroughly massaged with salts and rinsed clean before chopping ready for marinating.

I did not have any buttermilk but I have lemons, milk and double cream so I decided to make my own buttermilk for my chicken marinate.

It is better to marinate your chicken overnight but if you do not have the chance then a good 3 to 4 hours would be preferred.

Frying time is given based on the fact that my chicken pieces are at room temperature.

Double dipping and twice fried makes the chicken really crispy. Remember the whole trick is to shake the seasoned flour away after each coating.

Enjoy!

Double dipped twice fried crispy chicken

Ingredients

  • 1 whole Chicken cleaned and chopped

Marinate

  • Buttermilk
  • Pinch of turmeric powder

Seasoned flour

  • 2 cups Self-raising flour
  • 2 tbsp Chicken powder
  • 1 – 2 tbsp Thai 7-spice
  • 1 – 2 tsp Pepper
  • 2 tsp Baking powder

Egg Wash

  • 3 Eggs
  • 3 tbsp Water

Frying

  • 5 cups Oil
  • 1 tsp Salt

Buttermilk DIY

  • 1 cup Full cream milk
  • 1 Lemon juice + skin
  • 2 tbsp Double cream

Instructions

  • Marinate chicken pieces overnight with DIY buttermilk then drained well.
  • Dust the drained chicken with the seasoned flour and shake off all the excess.
  • Dip the chicken into the egg mixture and drain well.
  • Dust the egg washed chicken again and shake off the excess flour. Place on a tray ready for frying. 
  • First fry in hot medium oil for 5 minutes just to brown. Rest the chicken pieces till cold.
  • Second fry. Fry the chicken pieces just before serving till cook.

Notes

TIP – You can marinate the chicken in buttermilk overnight. You can buy the buttermilk or make your own or use yogurt instead of milk.
TIP – You can first fry the chicken (the first round) and wait until just before serving to fry again the second round. 
TIP – You can mix any spices to make up the Seasoned flour. I would have love to add chilli powder but my boy can’t do spicy. 
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