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–+ servings

Twice Cooked Chicken

This recipe offers a delightful twist on traditional fried chicken by incorporating a pre-cooking boiling step with a mixture of aromatic spices. The chicken is first boiled in a seasoned broth with turmeric, Tony Chachere's Creole Seasoning, Italian seasoning, and garlic powder, which imparts deep flavors and a golden hue. After boiling, the chicken pieces are coated in spicy brown mustard and hot sauce to add tang and spice, and then seasoned again with onion powder, garlic pepper, and smoked paprika for added complexity. Finally, the chicken is dredged in seasoned flour and fried until golden brown and crispy. This method not only enhances the chicken's flavor but also keeps it moist and tender on the inside while crispy on the outside. The result is a flavorful, juicy, and crispy chicken that pairs perfectly with a variety of Southern-style sides.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Southern Cooking
Servings 5
Calories 450 kcal

Equipment

  • Large Stockpot needed for boiling the chicken with the spices and seasonings.
  • Mixing Bowl useful for tossing the boiled chicken with mustard and hot sauce before frying.
  • Skillet or Deep Fryer for frying the chicken pieces until they are crispy and golden.
  • Tongs to safely turn and remove the chicken pieces from the hot oil.
  • Measuring Spoons and Cups to accurately measure ingredients.
  • Kitchen Thermometer to check the oil temperature to ensure its hot enough for frying.
  • Paper Towels or a Cooking Rack for draining the excess oil from the fried chicken.
  • Large Plate or Tray to hold the chicken pieces as they are being seasoned or ready to fry.
  • Whisk or Sproon for mixing the seasonings evenly in the boiling water and for stirring the coating mix.

Ingredients
  

For Boil

  • 2 Tablespoons Turmeric
  • 2 Tablespoons Tony Chachere's Creole Seasoning
  • 2 Tablespoons Italian Seasoning
  • 2 Tablespoons Garlic Powder
  • 2-3 Pounds Chicken Pieces

For Frying

  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Pepper
  • 1 Tablespoon Smoked Paprika
  • Hot Sauce to taste
  • Spicy Brown Mustard to coat
  • 3 Cups Seasoned Flour I use Louisiana brand Chicken Fry

Instructions
 

  • Fill a large stockpot with water.
  • Add Turmeric, Tony's, garlic powder, Italian seasoning and chicken pieces.
  • Bring to a boil on high heat. Once boiling, boil for 10 minutes.
  • Drain, add chicken pieces to a large mixing bowl.
  • Coat Chicken with mustard and hot sauce.
  • Season with Onion powder, garlic pepper, paprika.
  • Dredge in seasoned flour.
  • Fry chicken pieces in Vegetable oil at 350° for 5-7 minutes.

Notes

The nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 2mg
Keyword Boiled and Fried Chicken Recipe, comfort food recipes, Creole Seasoning Chicken, Crispy Chicken Recipe, Fried Chicken Cooking Techniques, Hot Sauce Chicken Marinade, Italian Seasoning Chicken, Quick Chicken Dinner, Smoked Paprika Chicken, Southern Cuisine Recipes, Southern Fried Chicken, Spicy Brown Mustard Chicken, spicy chicken dishes, Spicy Creole Chicken, Tony Chachere's, Twice Cooked Chicken
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