twice cooked fried chicken
Air Fryer
Twice Cooked Fried Chicken
Fried chicken is my favorite food, so it’s no surprise that I’ve tried dozens of recipes looking for the perfect batch. This recipe is the result of my mission to create my own foolproof rendition.
Ingredients
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 3 cups chicken broth
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon lemon-pepper seasoning
- 2 cups buttermilk
- 1/2 cup louisiana-style hot sauce
- 1-1/2 cups all-purpose flour
- 2 teaspoons paprika
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- oil for deep-fat frying
Directions
- In a 5- or 6-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until meat is tender, 3-4 hours. Remove chicken from slow cooker; discard liquid.
- In a small bowl, whisk buttermilk and hot sauce until blended. Pour into a shallow dish. Add chicken; turn to coat. Refrigerate for 1 hour. Drain chicken, discarding buttermilk mixture.
- In a bowl or shallow dish, mix flour and seasonings. Add chicken, a few pieces at a time; turn to coat. Shake off excess.
- In a deep skillet, heat 2 in. oil to 375°. Fry chicken, a few pieces at a time, until chicken is golden brown and juices run clear, 4-6 minutes on each side. Drain on paper towels.
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