country double battered fried chicken. Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Rinse the chicken pieces and pat dry with paper towels.

In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat. Quite simply, because double fried chicken is juicier, more tender, and crunchier than once fried chicken, which is your standard deep frying method. You can have country double battered fried chicken using 8 ingredients and 12 steps. Here is how you cook that.

Ingredients of country double battered fried chicken

It's 4 large of chicken leg quarters.
It's 3 large of eggs.
It's 2 cup of flour.
Prepare 2 tbsp of season salt.
You need 2 tbsp of garlic salt.
It's 2 tsp of salt.
You need 1 tbsp of black pepper.
You need 1 3/4 cup of vegetable oil.

Double frying your chicken will break down the collagen in your food, while also adding an extra layer of crisp that you literally can not get by frying it only once. Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet.

country double battered fried chicken step by step

preheat oil to around 5 or 6 on electric stove or med on gas stove.
clean chicken-trim unwanted fat but leave skin on.
cut legs and thighs apart.
combine flour and seasonings in a large bowl.
mix flour and seasonings well.
crack eggs in a separate bowl and beat with a fork until mixed well.
roll chicken in flour then eggs and flour again (it will be messy).
place in hot grease.
legs cook faster so its best to do them last.
place as many pieces as you can in pan single layer and make sure you have room to turn them.
its best to turn with metal tongs (salad grabbers).
cook about 8 to ten minutes at a time use your eyes more than the time for this you will see when they start to brown. turn them over when you see this. continue this until they are golden brown. on bigger pieces be sure to check them by cutting them open or you can put them in the oven at 300 until you finish cooking the legs the same way. that usually ensures well done chicken :).

I have tried so many times to perfect fried chicken that is light juicy and crispy that I had almost given up hope! Now I have a family favourite that will grace my dinner table for years to come! I am also going to try this batter with halibut. The We Are Not Martha blog reveals that the "secret" to crispier fried chicken is to fry the chicken not just once, but twice. The other steps to making this extra crispy fried chicken are similar.