Double Dipped Southern Fried Chicken

Double Dipped Southern Fried Chicken

My mother used to cook a recipe that she called Maryland Chicken which many of us would usually refer to as Southern or Kentucky Fried Chicken. And I don’t mean Colonel Sanders’ variety, although fried chicken is still one of the nation’s favourite takeaways. I mean the kind of chicken you fry in your own mix of breadcrumbs infused with herbs and spices and you don’t stint on the butter you cook it in! This is one of our daughter, Isla’s, favourite meals. I used to roll my chicken pieces in a mix of glorious spices, tenderise it and then egg and breadcrumb it. I would then put the pieces on a tray then into the AGA and let it work its magic! The chicken would appear later, perfectly brown, crisped and succulent.

In the United States, fried chicken is stereotypically associated with African-Americans because it was popular among slaves before the Civil War, as chickens were generally the only animals slaves were allowed to keep. There are a number of variations on this fabulous recipe, particularly in North America, including Barberton Chicken: also known as Serbian Fried Chicken, created by Serbian immigrants in Barberton, Ohio, Buffalo wings: Named for their place of origin, Buffalo, New York, which is not traditionally battered before frying, Buffalo strips, fingers, crisp wings and boneless wings: using the same cayenne-pepper sauce as Buffalo wings, these chicken products are battered before frying. Then there is Chicken Maryland, a form of pan-fried chicken, often marinated in buttermilk, served with cream gravy and native to the state of Maryland. The recipe spread beyond the United States to the haute cuisine Of Escoffier.

Today we’re cooking our double dipped southern fried chicken on the hob in luxurious amounts of garlic butter. We’ll be marinading it first in buttermilk to tenderise the meat and help it retain both its moisture and succulence. You can serve it with anything you like, we are serving ours today with crunchy salad.

Double dipped southern fried chicken



  • 4 chicken breast, sliced in half lengthways
  • 1 pint of butter milk
  • 2 eggs, beaten
  • 50g of butter
  • 4 cloves of garlic, minced

For the flour

  • 100 g of plain flour
  • A large pinch of salt
  • A large pinch of pepper
  • A pinch of cayenne

For the breadcrumbs

  • 300g of fine breadcrumbs
  • A pinch of freshly ground white pepper
  • A pinch of smoked paprika
  • A pinch of dried eschalots
  • A pinch of dried mixed herbs


Pour the milk into a large bowl and then submerge the chicken into the milk. Leave to marinade for 2 hours. This will really tenderise the meat, protect it and help it retain its moisture. Whilst the chicken is in its milky marinade, mix the spices into the flour and place on a shallow bowl, place the beaten eggs into another bowl then mix the herbs and spices into a third bowl. Line them up so that they are in the following order: Flour, eggs, crumb. Once the chicken has finished marinading dredge through the flour, then egg, then breadcrumbs. Repeat with all the chicken pieces then place them on a plate and leave to rest for 30 minutes. After 30 minutes, dredge the chicken pieces through the eggs and crumb again. Leave to rest for 10 minutes. In a large sauté pan place the butter and garlic and melt it on a medium heat. Once the butter is melted, stir a couple of times to make sure the garlic and butter are completely combined. Add the oil. Once the butter starts foaming add the chicken. Leave it. Don’t be tempted to push it around. Allow it to form a crust. Turn every 4 minutes or so, until deep golden brown. To tell if the chicken is cooked insert a skewer and pull out quickly. If the juices run clear then its done. Leave for a couple of minutes to rest then serve. We’re serving ours sliced on top of a crunchy salad lightly tossed in our house vinaigrette

Double Dipped Southern Fried Chicken

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