When I first heard about Bobby Flay’s double dipped fried chicken, I knew I had stumbled into something special. This dish isn’t just another entry in the fried chicken category. It’s a bold expression of flavor, crunch, and culinary craftsmanship.
This chicken is meant to be savored, shared, and enjoyed under the sun—or beside a roaring fire, whichever you prefer. But, before I dive into the nitty-gritty of this mouthwatering recipe, let’s chat about what pairs well with such a glorious dish.
Imagine a plate filled with crispy fried chicken, its golden crust glistening in the light. What comes to your mind? Perhaps a side of coleslaw, with its creamy tanginess complementing the crunch? Maybe some fluffy biscuits, dripping with melted butter, would hit the right notes.
Don’t forget about spicy pickles for that extra pep. And of course, some mashed potatoes or a zesty pasta salad would create the perfect balance. Now that you’re hungry—let’s jump into the story of Bobby Flay’s double dipped fried chicken.
What is Bobby Flay’s Double Dipped Fried Chicken?
Bobby Flay’s double dipped fried chicken is a culinary masterpiece that elevates traditional fried chicken to new heights. The recipe takes the classic method of frying chicken, adds an irresistible twist, and makes every bite an explosion of flavor.
The chicken is first soaked in tangy buttermilk, seasoned perfectly, and then coated with a special mixture of flour and spices before it gets fried to perfection.
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Why This Recipe Works?
Bobby Flay’s approach includes well-thought-out methods that contribute to the dish’s success. Here are a few reasons why you’ll want to roll up your sleeves and give this recipe a try:
Flavor Infusion
The buttermilk marinade is essential. It infuses the chicken with moisture and a zesty touch, thanks to its acidity. When the chicken finally meets the fryer, every bite is juicy and packed with flavor.
Extra Crunch
The double-dipping technique creates a thick, flavorful crust. The first dip in seasoned flour ensures a solid foundation, while the second dip packs on more flavor and texture. A crunchy exterior is guaranteed.
Balanced Spiciness
The inclusion of árbol chile and a hint of hot sauce delivers a wonderful zing without being overwhelming. It adds depth and complexity that transforms ordinary fried chicken into something extraordinary.
Simple Steps
Despite its impressive results, the recipe is straightforward. Beginner cooks will find it easy to follow, with steps that lead to success in no time.
Ingredients You’ll Need To Make Bobby Flay’s Double Dipped Fried Chicken
To channel your inner chef and create this delectable dish, gather these ingredients:
- 2 whole chickens (each weighing 3 to 4 pounds), cut into 8 portions
- 1 quart plus 2 cups tangy buttermilk
- Sea salt and freshly cracked black pepper
- 2 teaspoons ground árbol chile or 2 tablespoons zesty hot sauce, plus 2 teaspoons ground árbol chile or a dash of cayenne pepper
- 4 cups unbleached all-purpose flour
- 1 tablespoon smoked paprika
- 1 tablespoon roasted garlic powder
- 1 tablespoon caramelized onion powder
- 1 teaspoon ground mustard powder
- 1/2 teaspoon dried thyme
- Peanut oil, for deep-frying
How To Make This Dish?
Step 1: Prepare the Marinade
Start by combining the buttermilk, sea salt, black pepper, and the hot sauce (if you’re using it) in a large bowl. Mix it well. This mixture will be the first step in marinating your chicken.
Step 2: Marinate the Chicken
Submerge the chicken pieces in the buttermilk mixture. Ensure every piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least four hours, though overnight is best. This is where the magic begins; the buttermilk will tenderize the chicken.
Step 3: Set Up the Dipping Stations
While the chicken is marinating, prepare your flour mixture. In a large bowl, combine the flour with smoked paprika, garlic powder, onion powder, mustard powder, thyme, and ground árbol chile.
Step 4: Dredge the Chicken
Remove the chicken from the refrigerator. Allow any excess buttermilk to drip off each piece before dredging it in the seasoned flour. Press the flour mixture onto the chicken for a good coating.
Step 5: Double Dip
After the first dip, return the chicken to the buttermilk for another soak. Then, dredge it in the flour mixture again. This double-dipping is key for that perfect crunch.
Step 6: Heat the Oil
In a deep pot or heavy skillet, heat the peanut oil to 350°F (175°C). You want enough oil so that the chicken can float and cook evenly.
Step 7: Fry the Chicken
Carefully add the chicken pieces, skin side down. Do not overcrowd the pot—work in batches if necessary. Fry the chicken for about 15-18 minutes per side or until it’s golden brown and the internal temperature reaches 165°F (74°C).
Step 8: Drain and Serve
Once the chicken is done, remove it with tongs and let it rest on a wire rack or paper towels to drain any excess oil. This step is crucial as it keeps the coating crisp!
Step 9: Enjoy!
Dig into that beautiful chicken. Serve it hot, and don’t forget those delightful sides!
Tips for Perfect Fried Chicken
- Quality Chicken: Always opt for good-quality, fresh chicken. It makes a difference in flavor and texture.
- Temperature Control: Use a thermometer to ensure your oil is at the right temperature. Too low, and the chicken will absorb oil; too high, and the coating will burn before the inside cooks.
- Resting Period: Allow your chicken to rest after frying. This helps retain moisture and allows the juices to redistribute.
- Season Generously: Don’t be shy with the seasoning! The flour mixture should be infused with flavor.
- Leftover Buttermilk: Use leftover buttermilk in pancakes or muffins. Waste not, want not!
How to Store the Leftovers?
Once you’ve savored the heavenly chicken, it’s likely there will be some leftovers. To keep them fresh:
- Cool the chicken completely at room temperature.
- Wrap it tightly in plastic wrap or place it inside an airtight container and refrigerate.
- Consume within 3-4 days for the best taste.
- To reheat, place the chicken in an oven preheated to 350°F (175°C) until heated through.
Recommended Side Dishes for Bobby Flay’s Double Dipped Fried Chicken
Pairing food is an art form, and here are four fantastical side dishes to bring balance and delight to your meal:
- Creamy Coleslaw
A crunchy, creamy coleslaw is the perfect contrast to crispy fried chicken. The freshness of cabbage and carrots, combined with a tangy dressing, cuts through the richness of the chicken. - Fluffy Biscuits
Who can resist a warm biscuit? Buttery and soft, they’re excellent for mopping up any leftover sauce or drizzling with honey. - Garlic Mashed Potatoes
These spuds are rich, creamy, and a favorite comfort food. The garlicky enhancement elevates the overall meal experience. - Spicy Pickles
The crunch and spice of pickles provide a refreshing kick, balancing out the deep-fried indulgence. They also add a delightful tang that keeps your taste buds on their toes.
Substitute Options for the Ingredients
Not every ingredient might be at your fingertips. Here are some handy substitutes:
- Buttermilk
If you don’t have buttermilk, you can achieve a similar effect by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 10 minutes. - Peanut Oil
If you’re allergic or want an alternative, canola oil or corn oil works beautifully for frying. They have high smoke points and neutral flavors. - Ground Chile Pepper
In case you can’t find árbol chile, cayenne pepper can stand in. It offers heat, although less complex in flavor. - Seasoning Variations
Don’t hesitate to experiment! Add your favorite spices or herbs like rosemary, or try adding some onion powder for extra flavor!
Equipment
- Large bowl
Ingredients
- 2 whole chickens each weighing 3 to 4 pounds, cut into 8 portions
- 1 quart plus 2 cups tangy buttermilk
- Sea salt and freshly cracked black pepper
- 2 teaspoons ground árbol chile or 2 tablespoons zesty hot sauce plus 2 teaspoons ground árbol chile or a dash of cayenne pepper
- 4 cups unbleached all-purpose flour
- 1 tablespoon smoked paprika
- 1 tablespoon roasted garlic powder
- 1 tablespoon caramelized onion powder
- 1 teaspoon ground mustard powder
- 1/2 teaspoon dried thyme
- Peanut oil for deep-frying
Instructions
Step 1: Prepare the Marinade
- Start by combining the buttermilk, sea salt, black pepper, and the hot sauce (if you’re using it) in a large bowl. Mix it well. This mixture will be the first step in marinating your chicken.
Step 2: Marinate the Chicken
- Submerge the chicken pieces in the buttermilk mixture. Ensure every piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least four hours, though overnight is best. This is where the magic begins; the buttermilk will tenderize the chicken.
Step 3: Set Up the Dipping Stations
- While the chicken is marinating, prepare your flour mixture. In a large bowl, combine the flour with smoked paprika, garlic powder, onion powder, mustard powder, thyme, and ground árbol chile.
Step 4: Dredge the Chicken
- Remove the chicken from the refrigerator. Allow any excess buttermilk to drip off each piece before dredging it in the seasoned flour. Press the flour mixture onto the chicken for a good coating.
Step 5: Double Dip
- After the first dip, return the chicken to the buttermilk for another soak. Then, dredge it in the flour mixture again. This double-dipping is key for that perfect crunch.
Step 6: Heat the Oil
- In a deep pot or heavy skillet, heat the peanut oil to 350°F (175°C). You want enough oil so that the chicken can float and cook evenly.
Step 7: Fry the Chicken
- Carefully add the chicken pieces, skin side down. Do not overcrowd the pot—work in batches if necessary. Fry the chicken for about 15-18 minutes per side or until it’s golden brown and the internal temperature reaches 165°F (74°C).
Step 8: Drain and Serve
- Once the chicken is done, remove it with tongs and let it rest on a wire rack or paper towels to drain any excess oil. This step is crucial as it keeps the coating crisp!
Step 9: Enjoy!
- Dig into that beautiful chicken. Serve it hot, and don’t forget those delightful sides!
Notes
- Quality Chicken: Always opt for good-quality, fresh chicken. It makes a difference in flavor and texture.
- Temperature Control: Use a thermometer to ensure your oil is at the right temperature. Too low, and the chicken will absorb oil; too high, and the coating will burn before the inside cooks.
- Resting Period: Allow your chicken to rest after frying. This helps retain moisture and allows the juices to redistribute.
- Season Generously: Don’t be shy with the seasoning! The flour mixture should be infused with flavor.
- Leftover Buttermilk: Use leftover buttermilk in pancakes or muffins. Waste not, want not!
Nutrition
Frequently Asked Questions
1. Can I bake the chicken instead of frying it?
Certainly! While this will result in a different texture, you can bake the chicken for a healthier version. Preheat your oven to 425°F (220°C) and bake for 40-50 minutes until cooked through.
2. Can I use chicken breast instead of whole chickens?
Absolutely! Chicken breasts can be used, but cooking times will differ. Aim for a total of 20-25 minutes, turning halfway through.
3. Is it possible to make this dish gluten-free?
Yes! Substitute all-purpose flour with gluten-free flour blends made specifically for frying. Ensure other ingredients are gluten-free as well.
4. How spicy is this fried chicken?
The spice level can be adjusted based on personal taste. Gradually add more or less of the ground chili or hot sauce based on your preference.
5. Can I freeze the fried chicken?
Yes! After the chicken is cooled, wrap it tightly in plastic wrap or foil and store it in freezer bags. It can be frozen for up to three months. To reheat, defrost overnight and bake or fry as needed.
Conclusion
Bobby Flay’s double dipped fried chicken is more than just a meal. It’s an experience, a flavorful journey that connects friends and family over crispy, juicy bites of goodness. This recipe, with its vibrant flavors and satisfying crunch, will surely steal the spotlight at your next gathering.
Don’t hesitate any longer—get in the kitchen and whip up a batch today! You won’t look at fried chicken the same way again. Whether it’s a summer barbecue or a weekend gathering, this dish is bound to be a crowd-pleaser. Happy cooking!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more