Technique & guide
Double-Dredging Fried Chicken
Double-dredging can create a thicker, rugged crust. It works best when each layer is light enough to adhere rather than forming a heavy shell.
Food-safety note: Keep raw chicken separate from ready-to-eat foods, marinate under refrigeration, and cook poultry to at least 165°F / 73.9°C as measured with a food thermometer. Hot-oil frying requires careful adult handling and suitable equipment.
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First coat
Dredge the marinated chicken in seasoned flour and press gently so flour catches on damp areas.
Second wetting
A small amount of buttermilk or egg mixture can be used to dampen the surface again.
Final dredge
Return to flour, press lightly and let the pieces stand before cooking.