If you love fried chicken but crave that perfect crunch and juicy inside, double frying is your new best friend. This technique is a game-changer that takes your fried chicken from good to unforgettable. Wondering how do you double fry chicken? Let’s dive into the simple steps and tips that will help you master this crispy delight right in your kitchen.
What Is Double Frying?
Double frying means frying the chicken twice at different temperatures. The first fry cooks the chicken through at a lower temperature, and the second fry crisps up the outside at a higher temperature. This method removes moisture from the skin, creating a crunchy, golden crust while keeping the meat tender and juicy inside.
Why Double Fry Chicken?
– Crispier crust: The second fry crisps the outer layer perfectly, making it crunchier than a single fry can achieve.
– Juicier meat: The resting period between fries allows the chicken to stay moist inside.
– Even cooking: The first fry ensures the chicken is cooked through without burning the crust.
– Less greasy: Double frying at the right temperatures helps reduce oil absorption, so your chicken isn’t soggy or greasy.
How to Double Fry Chicken: Step-by-Step Guide
Ingredients You’ll Need
– Chicken pieces (wings, thighs, drumsticks, or breasts)
– Cooking oil with a high smoke point (canola, sunflower, or peanut oil)
– Seasoned flour or batter for coating
– Optional: buttermilk or marinade for extra flavor and tenderness
Step 1: Prepare Your Chicken
Start by marinating your chicken in buttermilk or your favorite marinade for at least 30 minutes. This tenderizes the meat and adds flavor. Then, dredge the chicken in seasoned flour or batter. For an extra crunchy crust, you can double dredge by dipping the chicken in flour twice before frying.
Step 2: First Fry – Cook Through
Heat your oil to about 325°F (163°C). Carefully place the chicken pieces in the oil without crowding the pan. Fry the chicken until it’s cooked through but not browned or crispy-this usually takes about 7-8 minutes depending on the size of the pieces. Remove the chicken and let it rest on a wire rack or paper towels for 10-15 minutes. This resting step lets excess moisture evaporate, which is key for crispiness later.
Step 3: Second Fry – Crisp It Up
Increase the oil temperature to about 375°F (190°C). Return the chicken to the hot oil and fry again for 2-4 minutes until the outside turns golden brown and super crispy. The higher temperature in this second fry ensures the crust becomes crunchy without overcooking the meat inside.
Step 4: Drain and Serve
Place the double-fried chicken on a wire rack to drain excess oil and keep the crust crisp on all sides. Avoid paper towels here, as they can trap steam and make the crust soggy. Serve immediately with your favorite dipping sauce or seasoning.
Pro Tips for Perfect Double Fried Chicken
– Use a thermometer: Keeping the oil at the right temperatures (325°F for the first fry, 375°F for the second) is crucial for texture.
– Don’t overcrowd the pan: Fry in batches to maintain oil temperature and avoid steaming the chicken.
– Rest between fries: Letting the chicken rest after the first fry dries the skin and locks in juiciness.
– Double dredge for extra crunch: Re-coat your chicken with flour or batter before the second fry for a thicker crust.
– Use a wire rack for draining: This allows air circulation and keeps the chicken crispy.
Why Double Dredging and Double Frying Work Together
Double dredging means coating your chicken twice in seasoned flour or batter before frying. When combined with double frying, this technique creates a thick, crunchy crust that seals in moisture. The first fry cooks the chicken and sets the coating, while the second fry crisps it up to perfection. This is especially popular in Korean fried chicken recipes, known for their ultra-crispy texture.
Common Mistakes to Avoid
– Frying at too low a temperature, which leads to greasy, soggy chicken.
– Skipping the resting period between fries, which results in less crispy skin.
– Using paper towels to drain instead of a wire rack, causing steam to soften the crust.
– Overcrowding the fryer, dropping the oil temperature and steaming the chicken.
The Double Fry Advantage in Different Styles
Whether you’re making classic Southern fried chicken, Korean fried chicken, or crispy wings, double frying enhances texture and flavor. Korean fried chicken, for example, relies heavily on this method to achieve its signature light, crackly crust. Celebrity chefs like Marcus Samuelsson also swear by double frying to get that perfect balance of crispy skin and juicy meat.
Double frying chicken is a simple yet powerful technique that transforms your fried chicken experience. By frying twice at different temperatures and allowing the chicken to rest in between, you get a crispy, golden crust and juicy interior every time. Give it a try, and your taste buds will thank you!