Double Tap Chicken (BWW at home!)

This chicken is great! Though it does take some time.


This serves at least 4-5 people and takes about an hour 15 from start to finish.

The chicken is crispy, juicy, and so tender. I recommend giving this a try when you want your own homemade chicken tenders or “boneless wings.”

Liquid:

2 1/2 cups whole milk

2tbs lemon juice

1/2 tsp smoked paprika

1/2 tbs seasoning salt

2 dashes hot sauce

Marinade at least 30 mins, a few hours is best.

Dredge mix (Sifted):

3 cups flour

1/2 cup corn starch

2 tbs powdered sugar

2 tbs garlic powder

1 tsp white pepper

3 1/2 tbs seasoning salt

2 tbs baking powder

Pre-Dredge:

3 eggs

Total Time: 1 hour to 1 hour and a half depending on how fast you go.

Serves a small army

Marinating:

Cube three large chicken breasts into bite size pieces. In a large bowl mix together the ingredients listed for the liquid mix.

Add in your chicken and either let sit for 30 mins to come to room temperature or sit in the fridge for 3 hours or over night! Be sure to let sit for at least 30 mins at room temperature. This allows the chicken to cook evenly.

Mix together your dry ingredients to form your dredge mix.

When you are ready to dredge your chicken, strain the liquid mix from your chicken and then add in 3 beaten eggs. Mix well.

To dredge, it’s not as hard as people think, you just need to have things all set. Have a place to put your chicken lined with foil, both bowls, and a small for your hands if necessary. Using tongs (or hands) pick up your chicken and shake off any excess egg mix and lay in the flour mixture. Lay as many as you can easily fit and cover with flour. Using your hand press the flour onto the chicken and mix toss it around a bit. Shake off any flour and lay out on your surface. Repeat with all of your chicken.

Once you have all your chicken coated, you’re going to do it AGAIN. Working backwards, from the first chicken you coated forward. Dip into the egg mix, then back into the flour, cover and press well. Shake off excess and lay out again.

Trust me it will be worth your while.

Heat in a skillet a half inch of canola oil or better yet, peanut oil!

Fry your chicken on medium heat for roughly 3 mins on each side, set aside and then fry again for about 30-45 seconds on each side. This locks in the juices and creates an ultra crispy exterior. If you are nervous use a meat thermometer and test for 165F internal temperature. Serve immediately with your favorite dipping sauce or the one I have made especially for this!

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