Do you double dip?

[Sony]

Hi everyone!

Been seeing a lot of Food Network chefs double-dipping their chicken (take out buttermilk-soaked or brined chicken, let the excess drip off, dip into seasoned flour, into seasoned buttermilk, final coating of flour, let set and deep fry).

I've always been a single dipper, and think my fried chicken is decent (I shallow fry in cast iron). However, just thought I'd ask:

-Does double dipping make a tastier crust?

-Is deep frying necessary for double-dipped crust to set properly?

-Do you think the double dipping process is worth it?

Looking over the Fried Chicken Cook-off thread, it doesn't seem like the majority double-dips...but I'm willing to try it in pursuit of fabulous fried chicken! Let me know what you think.....my chicken is nicely soaking in a buttermilk brine as we speak!

[fiftydollars]

double dipping is a good move. I let the crust set by letting the chicken rest on a rack in the refrigerator for about an hour before I fry.

[Basilgirl]

Double dipped is the bomb. It makes such a crackling, crunchy crust. Which is, of course, the best part of fried chicken. I've also found that a shorter frying time and then a little time in oven seems to increase the crunch factor.

[DTBarton]

Many years ago I worked in KFC. They double dipped the extra crispy chicken. Also, it was deep fried in an open vat as opposed to pressure fried like the original recipe.

I think double dipping is great but might work better with deep frying than pan frying.

[Pam R]

I double dip - and while I agree it makes a crunchy crust - I think the larger issue is it makes a thicker crust (obviously).

I prefer deep frying - I think the risk of burning the coating is less.

Made some last night. Yummy.

[Sony]

Thanks everyone!

The next time I make fried chicken, I will try the double dip and deep fry (unless advised that it can work with pan-frying).

Since I was cooking for guests, I figured I go with the familiar and will save the experiment for myself (or people who can tolerate take-out if things go wrong )

[noambenami]

I'll note also that for smaller canape-style foods, such as fish cubes, we double dip to make the coating more even and therefore much more attractive.

[Smithy]

For a thorough discussion and comparison of fried chicken recipes, including the benefits of double-dipping, you should also check out eGullet's Cook-off V: Fried Chicken. Since these cook-offs are never closed, you can weigh in with your own thoughts and photos, too! Bump that thread back up, now that summer's a coming-in...

[Kim Shook]

I just checked my recipes and I do both! With our very, very favorite Shelly's Fried Chicken, I single dip. With Tyler Florence's Cold Fried Chicken, I double dip. That actually makes sense to me - because of what I like from each kind. With hot fried chicken I love the thin crackly fried skin mostly, whereas with cold fried chicken I like the fried coating. Does that make any sense at all ?