Double-Dusted Fried Chicken
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
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Recipe CourseMain Course
Taste and TextureCrisp
- 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
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.
Cream gravy is often a traditional accompaniment to this dish.
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