Empty My Fridge
Southern Style Double Fried Chicken a Tribute to the Andy Griffith Show, Best Fried Chicken Ever!
Ingredients
- Buttermilk2 cups
- Salt1 tbsp
- Paprika1 tbsp
- Garlic powder4 tsp
- Onion powder3 tsp
- Black pepper · ground2 tsp
- Whole chicken3–4 lb
- Flour2 ½ cups
- Cornstarch¾ cups
- Smoked paprika1 tbsp
- Baking powder3 tsp
- Mustard · dried3 tsp
- Kent Rollins’ Original Seasoning1 tbsp
- Oil for Frying
Instructions
- Whisk together all the marinade ingredients.
- Dip the chicken in the marinade to coat fully. Cover and refrigerate for at least 4 hours, or ideally overnight. Take it out of the refrigerator at least one hour before cooking.
- In a medium bowl, combine all the dredge ingredients.
- Add 2–3 tablespoons of the buttermilk marinade to the flour and mix to form small clumps.
- Take the chicken out of the marinade without wiping it off.
- Dredge the chicken in the flour mixture until well coated, pressing the flour into the chicken. Rest it on a wire rack for 10 to 15 minutes.
- Heat enough oil in a Dutch oven or fryer to deep-fry the chicken to 320°F.
- Fry the chicken in batches for about 6–8 minutes, until the internal temperature reaches 160°F.
- Rest the chicken on a wire rack for about 10 minutes.
- Raise the oil temperature to 375°F.
- Fry the chicken again for 2–4 minutes, until deep golden brown. Drain on a wire rack and serve warm.
Summarized from Cowboy Kent Rollins's video. Watch it for the details.
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