Double dipped fried chicken
So, every now and again, you might want to splurge and have some southern fried buttermilk chicken, as I did today. I admit deep frying food is one thing that I normally don't do, but every year, around this time, I get a hankering for a piece of fried chicken. Perhaps it's because of the changing weather. Who knows?
To make this recipe a little healthier, you may use skinless chicken. You can also bake the chicken after coating it and skip frying it altogether. The latter option is the healthiest choice.
You'll need a cup of buttermilk for my recipe. To make homemade buttermilk, simply mix one cup of milk with one tablespoon of lemon juice together; stir well. Allow the milk to sit for five to ten minutes. The lemon juice will curdle the milk and then you'll have homemade buttermilk.
Ingredients:
1 whole chicken, cut up, or about 10-12 pieces of chicken your preferred pieces (I used chicken breast)
2 cups of all-purpose flour
1 cup of buttermilk
1-2 eggs, cracked and whisked
1 tablespoon of smoked paprika
1-2 teaspoons of seasoning salt
2 teaspoons of freshly ground black pepper
2 teaspoons of onion powder
2 teaspoons of garlic powder
1 tablespoon of lemon juice
Cooking oil, enough to fry the chicken in (I use canola oil)
Instructions:
In a bowl, add the flour, smoked paprika, seasoning salt, freshly ground black pepper, onion powder, and garlic powder; combine well.
In a different bowl, add the egg, one cup of buttermilk and one tablespoon of lemon juice; whisk until the ingredients are combined well.
Now, coat the chicken pieces into the seasoned flour mixture (coat the pieces well); shake any excess flour off.
Next, dunk the floured pieces of chicken into the prepared egg mixture. After that, dip each piece of the chicken back into the flour (for a double dipped coating).
Using a cast-iron skillet, heat the oil to 375 degrees F. Transfer the prepared chicken to the hot cooking oil to fry it. (Add only a few pieces at a time and do not overcrowd the skillet.) For an amazingly great crispy chicken, keep the temperature of the oil between 300 to 325 degrees F.
Cover the skillet with a lid, but after you flip each piece (to cook the other side), remove the lid, then continue cooking. Cook each piece for about eight minutes on each side or until it becomes nicely golden brown and the juices run clear.
Place paper towels on a platter to drain the excess grease from the double dipped fried chicken.