Double-Dusted Fried Chicken

Chef

Cookbook

New Glorious American Food

Published by Welcome Books

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Double-Dusted Fried Chicken

This image courtesy of Tom Eckerle

Editor's Note: What makes this Double-Dusted Fried Chicken recipe so darn delicious? The secret is in the "double-dusting" technique: the chicken is coated in two layers of seasoning before frying, which makes for a crispy fried chicken that's loaded with flavor. This is one of those easy chicken recipes that's sure to be a hit with family and friends - it takes less than an hour to make, so you can cook up this fried chicken for any dinner or gathering. It's a favorite of kids and adults alike!

Serves8 to 9

Cooking MethodFrying

CostInexpensive

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe CourseMain Course

MealDinner

Taste and TextureCrisp

Ingredients

3 chickens (each about 3½ pounds), cut into serving pieces with livers, gizzards, and hearts reserved
6 cups all-purpose flour
2 tablespoons baking powder
¼ cup salt
2 tablespoons freshly milled black pepper
1 tablespoon paprika
2 tablespoons dried oregano
About 1 quart vegetable oil
2 teaspoons dried thyme
2 eggs, lightly beaten
Deep-frying thermometer

Instructions

Wash the chicken pieces and pat dry with paper towels.
Mix the flour, baking powder, and seasonings together and divide between two paper bags.
Heat 1½ inches of oil in a large heavy skillet. Place the chicken pieces in a large bowl and toss with the eggs. Place 4 to 5 pieces in one bag and shake well. Repeat until all the chicken has been floured.
Quickly drop the chicken pieces in a bowl of ice water and place in the second bag. Shake well.
Fry in the hot oil (365°), turning from time to time, cooking slowly until the chicken is golden brown, 10 to 12 minutes for breasts and thighs, a few minutes longer for legs. Remove the giblets immediately after they turn golden. Depending on the size of the skillet, the oil will have to be changed at least twice.

Notes:

Cream gravy is often a traditional accompaniment to this dish.

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sbmull 5412750

Aug 10, 2012

Is this a joke? Why would anyone flour the chicken pieces, then dunk them in a bowl of ice water? don't you know the coating will come off in the water and make a complete mess? The other strange comment is that the oil may have to be changed two or more times during cooking. Nobody would do that - If one pot of oil doesn't work for cooking a chicken it's because the heat is too high of the cook is incompetent. Maybe I misunderstood, but I read the recipe three times, expecting I'd see something I missed.