Double Dipped Buttermilk Fried Chicken

For the buttermilk soak:

  • 2 lbs skin on , bone in, chicken; drumsticks, thighs, wings are best
  • 3 cups buttermilk
  • 1 tsp cayenne pepper
  • 1 tsp onion powder

For the dredge:

  • 3 cups all purpose flour
  • 1 tsp cayenne
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 Tbsp salt, plus more if needed
  • Vegetable oil; as needed for frying

There’s nothing more comforting than a delicious piece of fried chicken. This double dipped fried chicken is sure to please!

In a large nonreactive bowl, whisk together buttermilk, cayenne, and onion powder. Add chicken and refrigerate for 8 hours or overnight. Remove chicken from fridge 45 minutes before frying to reach room temp. To make dredge, mix all ingredients together, taste and adjust saltiness to your liking. Heat oil in a deep Dutch oven or deep fryer to 350 degrees. Dredge chicken in flour mixture, shake of excess, and place on a cooling rack. Once all the chicken is dredged, dip pieces back in buttermilk, dredge once again, and return to cooling rack. Fry chicken for 12-15 minutes per piece ( timing will vary depending on size of pieces) until cooked through. Cool on a cooking rack with paper towels beneath it to drain the grease. Serve hot!

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