Double-Dipped Buttermilk Fried Chicken | Rowena G's Recipes

Ingredients

• 4 cups buttermilk
• 1/2 tablespoon dried thyme
• 2 tablespoons Tabasco sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons kosher salt
• 2 1/2 teaspoons freshly ground black pepper
• 2 frying chickens (about 3 pounds each), cut up
• 3 cups all-purpose flour
• 1 tablespoon Cajun seasoning
• Olive oil or vegetable oil, for frying
• Line a large baking sheet with aluminum foil.
• In a large, shallow bowl, combine the flour, remaining 1 tablespoon salt, Cajun seasoning, and 1 teaspoon pepper.
• Remove the chicken from the buttermilk marinade and roll it around in the seasoned flour until completely covered. Set it on the prepared baking sheet; repeat with the remaining chicken.
• Dip the coated chicken pieces once more in the marinade, then again in flour. Return the pieces to the baking sheet (a few minutes’ rest makes for a sturdier, crisper coating).
• When all the chicken is fried put into the oven for another 20 minutes (to be sure its cooked)
• Serve immediately or at room temperature (don’t let the chicken sit more than 2 hours).
• Lunch
• Main Dishes