Back to the drawing board and the store for more chicken (thank goodness it was on sale).įor the oven fried chicken batch I have written in this recipe I added turmeric for added color, lessened the paprika and black pepper and used white pepper, did only one dredge in the seasoned flour with a little Panko for added crunch after soaking in buttermilk and the crunch was spot on! Don’t forget to add that baking powder to your batch, that’s my secret for mega crunch. I wanted a baked version that tasted like it was fried. Looks and tastes amazing, but was not perfect. Here is the batch of the double dipped and dredged version. To get the extra crunch my secret is to add some baking powder to the dredge. While it did indeed taste great, I adjusted the paprika and black pepper and used white pepper for the next batch and liked that better as well only doing one dredge. Not that crunch-tastic fried chicken feel I was looking for. It was crunchy on the outside, but half of it slide off when taking a bite. It was good, though the breading was too much and got slightly steamed on the inside while baking. What I found out was this double dredge technique is great if your actually frying the chicken (yes, I tested it that way, too!). Melted butter gets drizzled over each chicken piece and in the oven they went. As in buttermilk marinated chicken, then shake it off, dredge in the seasoned flour and then back in the buttermilk with an added beaten egg and dredged again. The image below shows the seasoning and breading I came up with although the photo shows the batch that I double dipped. I made several batches with several different versions and techniques. Some even said they got the recipe online from the Colonel’s family, and I’ve seen that “handwritten” recipe from the supposed grandson, but some people didn’t even follow that! He had the ingredients written with “tsp” as in teaspoon and people had tablespoon in their ingredient lists, with the same amounts of flour he had. While I did a tremendous amount of reading and testing I can’t believe some of the nonsense I saw passing as KFC copy fried chicken out there! This not only tenderizes the chicken, but allows the spice and coating mix to adhere better to the chicken pieces. The tough part was getting the right consistency in coating the chicken and I believe I have it covered.įirst you’ll need to start off by soaking the chicken in buttermilk.
#Double dredge chicken skin
What more could you ask for in “fried chicken” that’s baked without all the grease and clean up!īaking instead of frying was the goal and when you bake the chicken the skin renders the fat and gets crispy. The inside needs to be juicy, not dried out. The main thing I look for in fried chicken is a fantastic crunch and flavor. To get it super crispy I have a secret I’ll share with you, but read on! My Oven Fried Chicken is a spin on the classic KFC version, although this is BAKED not fried.
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