One of the biggest myths is that the best BBQ and fried chicken is from the South. My experience has shown me that it’s the furthest thing from the truth because the best everything can be found in NYC. Since I have left the City and have been adopted as a son of the South. I felt it was only fair that I share my award winning triple dipped fried chicken recipe with my new family here in Western North Carolina.
I’ve been very fortunate to have lived many places throughout the World. Living in New York was definitely the noisiest. The bustling city with constant sirens and yellow cabs honking their horns. Now in Asheville I’m dealing with a different type of noise, the neighbors roosters. Like clockwork, at 3:30 am they start cockadoodledooing. Once one starts they all join in as if they were in a band. They have become my new alarm clock.
One of the most important steps to this recipe is the seasoning. I generally always brine my chicken but instead with this recipe, I marinate it with 14 different herbs and spices. The longer you let the chicken marinate the better it will be. I definitely suggest overnight for best results.
The next step is the triple dredge for what gives it it’s award winning crispiness. I have used beer in the batter before but the tangy buttermilk works much better with the spice blend.
You can deep fry it in whichever oil you prefer. I use peanut oil for it’s high smoking point. It gives it a lighter crispier finish. You can use a deep fryer, cast iron skillet, or a wok like I generally fry everything in. Just make sure there is enough oil so it maintains it’s heat after putting the chicken in.
My Carolina triple dipped fried chicken goes perfect with other specialties like mac and cheese and collard greens. I enjoy it the most on a Sunday game day dipped in BBQ sauce. For this recipe I used chicken wings but you can easily use any parts of a cut up chicken. Just be sure to adjust the cooking times with the larger pieces.
Yields: 4 servings
2 tbsp kosher salt
1 tbsp brown sugar
1 tablespoon paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp chili powder
1 tsp black pepper
1 tsp celery salt
1 tsp dried sage
1 tsp ground allspice
1 tsp dried oregano
1 tsp dried marjoram
1 tsp dried thyme
1 tsp red chili flakes (optional)
3 lbs chicken wings, split
3 cups all-purpose flour
1 tbsp kosher salt
2 egg yolks
1 1/2 cups all-purpose flour
1 tbsp kosher salt
1 quart peanut oil
1. In a large mixing bowl combine first 14 ingredients (spices).
2. Add chicken wings and coat completely with spice mix. Allow chicken to marinate for a minimum of one hour but best overnight in refrigerator.
3. In a large bowl whisk to combine flour and kosher salt, set aside, and reserve.
4. In a large mixing bowl whisk to combine buttermilk, egg yolks, flour, and, kosher salt.
5. Dredge seasoned chicken in flour mix and shake off excess flour. Dredge chicken wings in beer batter and dredge in flour mix one more time.
6. Place chicken wings in pre-heated 370 degree F oil and cook for 10-12 minutes until golden brown and cooked through.
7. Remove from oil and allow to drain on paper towels before serving.