Double Dipped Deep Fried Chicken

For years I have been singing the praises of my mother's fried chicken which she prepares quite simply by dusting the pieces with flour and shallow frying them in a skillet. It is always moist and flavorful with the most perfect delicately crispy skin.  Hands down, my favorite fried chicken. Every so often, however, I am lured in by photos or recipes which display georgeous pictures of crunchy coated chicken that can not help but make.  Most times I am disappointed by a batter that is too thick or that falls off the chicken with the first bite or that has no flavor.  This time, I was actually very pleasantly surprised to have prepared a deep fried chicken that was moist, flavorful, crispy and quite excellent, overall.  Still, while it was a delicious change, I will maintain by loyalty to the lightly flour coated, shallow pan fried chicken.    

Double Dipped Deep Fried Chicken
chicken pieces (I used legs and thighs, but you can use your favorite pieces)
buttermilk
salt
pepper

Place the chicken pieces in a plastic bag and cover with buttermilk.  Season with salt and pepper and let marinade in the refrigerator for at least an hour or as long as overnight. 

canola oil
flour
paprika
cayenne pepper
garlic powder
dried oregano
salt pepper
1 egg
1/2 cup milk
1/2 cup water

In a large dutch oven or cast iron frying pan, heat about 4-5 inches of oil to 350 degrees. Combine flour, paprika, cayenne pepper, garlic powder, oregano, salt and pepper in a mixing bowl.  In a seperate bowl whisk together egg, milk and water.  Remove the chicken pieces from the buttermilk and let the excess liquid drain off.  Roll the each piece in the seasoned flour, then dunk into the egg mixture and toss in the flour once again.  Place each piece in the hot oil and fry for approximatly 15 minutes (depending on the size of the chicken pieces) turn once.  Remove from oil and let drain on a plate lined with parchment paper.  Season with sea salt, immediately.