DOUBLE DIPPED FRIED CHICKEN

Steps:

• Rinse the chicken pieces and pat dry with paper towels.
• In a shallow platter, combine the buttermilk, water, and red pepper sauce.
• Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours.
• If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness.
• Place flour in a shallow platter.
• Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne.
• Roll the marinated chicken pieces in the flour, a few at a time, until well coated.
• Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour.
• Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better.
• The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.
• Heat oil in a large elctric skillet to 350 degrees F.
• There should be about 1-inch of fat in the pan.
• Carefully add the chicken pieces in a single layer, skin side down.
• Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken.
• Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes.
• Turn again, frying a total of 15 minutes.
• The turning will produce a golden-crisp skin with even color.
• Remove chicken to a plate lined with paper towels to drain.
• Do not put hot chicken directly in a bowl or container, the air won't circulate and the steam will cause the crust to fall off.
• Serve immediately or cool to room temperature.