Crispy Double-Coated Fried Chicken
Golden, crunchy, and packed with juicy, flavorful chicken in every bite. Perfect for family dinners, game day, or any time you want that classic Southern comfort.
Servings: 6
Ingredients
- For the Marinade:
- 8 chicken drumsticks
- 8 chicken thighs bone-in, skin on — debone before marinating
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1/2 cup pickle juice dill or sweet
- 2 teaspoons salt
- For the Breading:
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder optional
- 2 tablespoons AB’s A Rub
- For Frying:
- Cooking oil vegetable, canola, or peanut oil — enough to fully submerge the chicken
Instructions
- Debone the thighs by placing them skin-side down and carefully cutting along and under the bone with a sharp knife. Keep the skin intact.
- Pat all chicken pieces dry with paper towels.
- In a large bowl, mix buttermilk, hot sauce, pickle juice, and salt.
- Add chicken and coat completely. Cover and refrigerate at least 4 hours or overnight.
- In a shallow dish, combine flour, cornstarch, salt, black pepper, onion powder, and AB’s A Rub. Mix well.
- Remove chicken from marinade, letting excess drip off.
- Dredge each piece in seasoned flour, pressing it in to coat well.
- Place coated chicken on a wire rack over a baking sheet. Let rest 15–20 minutes to set the coating.
- Dredge chicken in the seasoned flour again, pressing firmly for a thick crust. Shake off excess.
- Heat oil in a deep pot to 325°F.
- Fry chicken in batches without crowding, about 12–15 minutes for thighs and 10–12 minutes for drumsticks, until golden brown and internal temperature reaches 165°F.
- Transfer to a clean wire rack to drain and keep crispy.