Double-Dipped Crispy Chicken

Ingredients:

For the Chicken:

• 8 pieces of chicken (thighs, drumsticks, breasts, etc.)
• 2 cups buttermilk
• Vegetable oil for frying

For the Coating:

• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 tablespoon baking powder
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (adjust for spice preference)
• 2 eggs
• 1/4 cup buttermilk (additional for dredging)

Instructions:

1. Marinate the chicken: Rinse the chicken pieces and pat them dry with paper towels. Place the chicken in a large bowl and pour the buttermilk over it, ensuring all pieces are submerged. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight.
2. Prepare the coating: In a shallow dish or large resealable plastic bag, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well to evenly distribute the seasonings.
3. Set up the breading station: In separate shallow dishes, whisk together the eggs and 1/4 cup of buttermilk in one and pour some buttermilk into another dish for dredging.
4. Coat the chicken: Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece of chicken in the seasoned flour mixture, ensuring they are evenly coated. Then dip each piece in the egg mixture before coating them again in the seasoned flour mixture. This double coating helps create an extra crispy crust.
5. Rest the chicken: Let the coated chicken pieces sit for about 15-20 minutes at room temperature to allow the coating to set.
6. Heat the oil: In a large, heavy-bottomed skillet or Dutch oven, heat enough vegetable oil to cover the chicken pieces to 350°F (175°C) over medium-high heat.
7. Fry the chicken: Carefully place the coated chicken pieces into the hot oil, a few at a time, without overcrowding the pan. Fry the chicken for about 12-15 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Fry the chicken in batches if necessary.
8. Drain and serve: Once cooked, transfer the double-dipped crispy chicken to a wire rack or paper towels to drain excess oil.
9. Serve warm: Double-dipped crispy chicken is best served hot, allowing the crispy coating to shine. Pair it with your favorite sides such as mashed potatoes, coleslaw, or cornbread.

This double-dipped crispy chicken recipe involves an extra layer of coating, resulting in an incredibly crunchy texture. Adjust the seasoning according to your preferences for a perfect crunch!