Georgia

Classic Double-Dipped Fried Chicken

Georgia wrote the book on fried chicken, and this double-dipped version is the ultimate expression. Two trips through the buttermilk and flour create an impossibly thick, craggy, shattering crust that's the pride of every Southern grandmother. Pure Peach State perfection.

⏱ Total 1hr 30min 🍴 Serves 6 🌶 Mild Heat ⭐ Southern Legend

Equipment Needed

🍳 Cast Iron Skillet
🌡 Thermometer
🥣 Large Bowls
🧬 Wire Rack
🍽 Splatter Screen

Instructions

1

Brine the chicken: In a large bowl, whisk together buttermilk, salt, pepper, and hot sauce if using. Add chicken pieces, ensuring all are submerged. Cover and refrigerate for at least 8 hours, or overnight.

Tip: Georgia grandmothers know overnight brining is the secret to juicy, tender meat.
2

Prepare the seasoned flour: Combine flour, paprika, salt, garlic powder, onion powder, black pepper, cayenne, and thyme in a large paper bag or shallow pan. Mix thoroughly.

3

Set up double-dip station: Set out the seasoned flour, buttermilk bowl (from brining), and a wire rack. You'll be dipping twice for the ultimate crust.

4

First dredge: Remove chicken from buttermilk. Dredge thoroughly in seasoned flour, pressing firmly. Shake off excess and place on wire rack.

5

Second dip: Dip floured chicken back into the buttermilk, then dredge again in the flour. Press firmly to create those craggy edges. Let rest 10 minutes - this is crucial.

Tip: Add some of the wet buttermilk drippings to your flour and rake through with a fork - this creates extra craggy bits.
6

Heat the fat: Melt shortening in a large cast iron skillet to about 1.5 inches. Heat to 325°F (163°C). Georgia-style uses slightly lower heat for the thicker coating.

7

Fry low and slow: Place chicken in hot oil, skin-side down. Don't crowd. Partially cover and fry 15-18 minutes per side until deep golden brown. Internal temp should reach 165°F.

8

Rest and serve: Transfer to a wire rack over a sheet pan. Let rest 5-10 minutes. Serve with all the Georgia fixings - collard greens, mac and cheese, and sweet tea.

9

The Georgia way: In Georgia, fried chicken is served at every occasion - Sunday dinners, church socials, picnics, and funerals alike. It's love made edible.

💡 Pro Tips & Variations

  • Whole bird is tradition: True Georgia cooks cut up a whole chicken rather than using parts. You get variety and nothing goes to waste.
  • Cast iron is essential: A well-seasoned cast iron skillet conducts heat evenly and creates the best crust. This is non-negotiable.
  • Shortening vs. lard: Crisco was the Georgia standard for generations, but lard creates even deeper flavor if you can find it.
  • Covered frying: Covering the skillet for part of the cooking steams the inside while the outside crisps - Georgia's secret weapon.
  • Cold chicken is fine: Georgia fried chicken is delicious at room temperature. It's standard picnic and church social fare.
  • Honey drizzle option: Some Georgia cooks finish with a drizzle of local honey - the state produces beautiful wildflower varieties.
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