Best Fried Chicken Recipe YouTube: Double-Dipped Extra Crispy

This double-dipped method guarantees the crispiest fried chicken you’ve ever made at home. After years of testing, I’ve perfected a technique that locks in juices while creating a shatteringly crispy crust that stays golden even after cooling.

The secret lies in the dual dredging process—first in seasoned flour, then in a buttermilk wash, and back into the flour. This creates layers of coating that crisp up beautifully in hot oil. The result is chicken so tender inside, it nearly falls off the bone.

Cooking at the right temperature (350°F) ensures even browning without burning. Each piece emerges with a deep amber crust and a satisfying crunch with every bite. This isn’t just good fried chicken—it’s the best you’ll ever taste.

Serve hot for maximum crispiness, or keep warm in the oven if frying in batches. The difference is undeniable.

Ingredients for Best Fried Chicken Recipe Youtube

Pantry staples plus chicken. That’s all you need for this showstopper.

The chicken is non-negotiable here—bone-in, skin-on thighs and drumsticks give you the juiciest meat and crispiest crust. I grab mine from Costco (cheaper in bulk) or Whole Foods if I want organic. Look for pieces that are roughly the same size so they cook evenly. The buttermilk? Full-fat only (the low-fat stuff doesn’t cling as well to the flour). If you can’t find buttermilk, a quick fix is whole milk plus a tablespoon of vinegar or lemon juice.

No buttermilk? Whole milk plus vinegar works in a pinch. Out of cayenne? Red pepper flakes at half the amount. The cornstarch is key for that shatteringly crisp crust—don’t skip it. If you’re avoiding peanuts, vegetable or canola oil (with a high smoke point) will do. The seasoning blend can be adjusted to taste, but I’d keep the salt and pepper as written. And no, you can’t use boneless here—the bone adds flavor and keeps the meat moist.

Fry in batches so the oil stays hot—350°F is the sweet spot. Leftovers? They’ll keep in the fridge for 3-4 days, but let’s be real: this stuff disappears fast. Reheat in the oven or air fryer to crisp it back up. Never microwave—it’ll turn soggy. The oil can be reused once if strained and stored properly, but honestly, I usually start fresh for best results.

Step-by-Step Instructions for Double-Dipped Extra Crispy Fried Chicken

This method guarantees a shatteringly crisp crust with juicy meat inside—it’s all in the technique.

Step 1: Season and Prepare the Buttermilk Wash

In a large bowl, whisk together the 2 cups buttermilk and 2 whole large eggs until fully combined. This creates a rich, thick wash that will help the coating adhere beautifully to the chicken.

Season the 3.5 lb chicken thighs and drumsticks generously with 1 tbsp kosher salt and 1 tsp black pepper. Submerge each piece in the buttermilk mixture, ensuring it’s fully coated. Let it soak for 15-20 minutes at room temperature—this tenderizes the meat and infuses it with flavor.

Step 2: Create the Double-Dip Dredge Station

In a shallow dish, combine 2 cups all-purpose flour, 1 tbsp kosher salt, 2 tsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp cayenne pepper, 0.5 cup cornstarch, and 1 tsp baking powder. Mix thoroughly with a fork to distribute the seasonings evenly.

Place the remaining 1 cup all-purpose flour in a separate shallow dish. This two-stage dredge creates layers of coating, resulting in extra crunch. The cornstarch and baking powder in the first mixture are key—they create a lighter, crispier texture that holds up to frying.

Step 3: Double-Dredge for Maximum Crisp

Remove the chicken from the buttermilk wash, letting excess drip off. Dredge each piece first in the seasoned flour mixture, pressing firmly to adhere. Shake off any clumps, then dip it back into the buttermilk wash.

Now, dredge it a second time in the plain flour. This double-dipping technique creates a thicker, more robust crust. Place the coated chicken on a wire rack set over a baking sheet. Let it rest for 10 minutes—this allows the coating to set slightly, preventing it from falling off during frying.

Step 4: Fry to Golden Perfection

Heat the 4 cups peanut oil in a large, heavy pot or Dutch oven over medium-high heat to 350°F. Use a deep-fry thermometer to monitor the temperature carefully—this is critical for even cooking and a crispy exterior.

Working in batches to avoid crowding, carefully lower the chicken into the hot oil. Fry for 12-15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F. The oil temperature will drop when you add the chicken—maintain it between 325-350°F throughout frying.

Drain the fried chicken on a wire rack (not paper towels—this keeps it crispy) and let it rest for 5 minutes before serving. The double-dipped coating should be so crisp it audibly crackles when you bite into it, with juicy, flavorful meat underneath.

Pro Cooking Tips for best fried chicken recipe youtube

Oil Temperature Control

Use a deep-fry thermometer to maintain 350°F oil temperature—this is non-negotiable for even browning. I recommend the Taylor Precision model. The oil will dip when you add chicken, so adjust heat to keep it between 325-350°F. 🌡️

Batch Frying Strategy

Fry in batches with at least 2 inches of space between pieces to prevent oil temperature drops. Overcrowding causes soggy coating. I use a 5-quart Dutch oven for adequate space.

Draining Technique

Drain on a wire rack (not paper towels) to maintain crispiness. The rack allows air circulation, preventing steam from softening the crust. Let rest 5 minutes before serving.

Double-Dredge Timing

Let coated chicken rest 10 minutes before frying. This sets the coating, preventing it from sliding off. The cornstarch in the first dredge creates that signature crunch. 💡

Oil Selection

Peanut oil is ideal for its 450°F smoke point and neutral flavor. For nut allergies, avocado oil works well. Avoid olive oil—its low smoke point burns easily.

Thermometer Placement

Place the thermometer probe in the center of the oil, not touching the pot. This gives the most accurate reading. I check temperature between every batch to maintain consistency.

Frequently Asked Questions