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Southern Style Double Fried Chicken a Tribute to the Andy Griffith Show, Best Fried Chicken Ever!
Mar 4, 2026
Printable recipe below! Step back into simpler times inspired by The Andy Griffith Show. In this episode, we're recreating Aunt Bee's famous cooking and a southern comfort food favorite: fried chicken.
#AndyGriffithShow #CowboyCooking #ComfortFood
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Cowboy Hat: Chazhatz.com
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======================
Printable Recipe: https://kentrollins.com/blogs/chicken/fried-chicken
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0:00
[music]
0:06
>> Now, if you grew up watching Andy
0:07
Griffith, you probably remember Aunt
0:10
Bee's [music] cooking more than anything
0:12
else. Now, Mayberry was fictional, but
0:14
it felt real because it reflected how
0:16
America wanted to see itself in the
0:18
early 1960s. Quiet streets, familiar
0:21
[music] faces, and a home-cooked meal
0:24
waiting at the end of the day.
0:26
So, today we're fixing [music] Aunt
0:28
Bee's famous fried chicken.
0:42
We are paying tribute to Aunt Bee and
0:44
the way that she done this, but I'm
0:46
going to jazz it up a little. I'm going
0:48
to add a few of the southern spices that
0:50
were always included in there, and I
0:51
want to do something that's going to
0:52
give it that extra crispy crunch in
0:55
every bite. And what is that? A double
0:58
fry method. Now, for the start of the
1:00
show,
1:01
what is it? The chicken who sacrificed
1:04
it all to be here today to grace our
1:06
table with extra crispy goodness and to
1:09
thank Aunt Bee. Now, back when I was
1:11
little and we went to the store, you
1:13
bought a whole chicken.
1:15
Or you raised it, one of the two. And
1:16
you took it home and you cut your own
1:19
chicken up. Now, there's a lot of folks
1:21
that still do that and we did a video a
1:23
long time ago and you can look back on
1:24
it on a fried chicken video to where we
1:27
actually show you how to cut up your own
1:29
chicken. But, if you don't want to do
1:31
that, you can buy the assortment of
1:33
chicken pieces that make a whole
1:34
chicken. But,
1:36
I think Aunt Bee would have went to this
1:37
extra time, too, to make sure that when
1:39
Andy and Opie sat at that table, that it
1:42
was going to be tender in every bite.
1:44
So, I think we need to marinate that
1:45
chicken, probably like she did. Wait, I
1:48
have a quick question.
1:48
>> Yes. Are you supposed to get rid of the
1:50
skin leave skin on? I like skin on the
1:53
chicken, but when you're cutting them
1:54
breast out a A of times, because you're
1:55
cutting it out of two separate, well,
1:57
top and bottom cut, the skin's going to
1:59
fall off it. The skin is on the legs, on
2:02
the thighs, on the wings. I mean, it is
2:04
doing its job right there, which is
2:06
going to give it that extra crunch, too.
2:08
I sure helps. So, we're talking about
2:10
marinade, something to break meat down
2:12
to make tender, but also give a little
2:14
flavor. That starts with buttermilk, I
2:16
think, when you're doing chicken or wild
2:18
game because what does the milk have in
2:21
it? Lactic acid, which is going to break
2:23
down meat some and make it tender. Now,
2:26
we mix this up, buttermilk base, smoked
2:28
paprika, garlic powder, onion powder, a
2:30
little bit of salt. Stir it up. Put the
2:33
chicken in a pan, coat it really well.
2:35
Now, I let this sit 4 hours today, but
2:38
preferably, you're going to do this
2:40
overnight because you really want to get
2:42
all that flavor in there. But, make sure
2:45
when you get ready to cook it,
2:47
you pull this fine little chicken out of
2:48
the icebox and let it sit over there on
2:50
the counter 1 hour before you start.
2:52
It's going to help our cook time on the
2:54
first fry.
3:01
Time to mix up the flour, which is
3:03
called in the chef's real term of
3:04
knowledge, the dredging material, okay?
3:07
So, we got flour,
3:09
cornstarch.
3:11
Now, you're telling yourself, "Why are
3:12
we going to put cornstarch in there?"
3:14
Cornstarch helps the flour stick to the
3:18
batter. So, in it goes, and it's about a
3:20
3/4 of a cup, which is probably about
3:22
that much.
3:24
Smoked paprika, one of my more favorite
3:26
things it is. Garlic powder. After that,
3:29
some onion powder, dry mustard. I think
3:33
it really does some really good for some
3:34
fried chicken, it does. Some Fire
3:36
Original Seasoning,
3:39
and baking powder. To do what? To give
3:41
it that extra pop on that crust where it
3:43
will be jumping up there and thinking,
3:44
"Oh my goodness." So, in it goes. Whoa,
3:48
come out a little fast it did.
3:50
Give it a good stirrin'.
3:53
The playing field is set, it is. But,
3:56
I'm going to give you this little tip
3:57
here. It really makes a good good thing
4:00
even better. Some of this here marinade
4:02
that was in there,
4:03
we need to add some of it in here.
4:07
Cuz it's going to give it that extra
4:09
shaggy, crispy stuff. And if you're
4:12
wondering how good and how good that
4:13
crunch is going to be right now,
4:16
we did the ultimate fried chicken
4:18
sandwich long time back.
4:21
That crunch was heard around the world.
4:23
You just stir all this up down really
4:24
well.
4:26
I always like to roll them over once
4:28
before I put them in the dredging
4:30
material.
4:31
Just job them down in there. Fold that
4:33
flour over them. Give them a mash cuz we
4:35
want everything to stick.
4:37
Give it a shake that first time, turn it
4:39
over, give it some more. And when you're
4:41
doing them wings, if you don't cut them
4:42
in half, you know how sometimes you
4:44
forget to spray under your arms and you
4:46
go outside and people think Make sure
4:48
you get some under them armpits. Rub it
4:51
in really well, pat it down.
4:55
And then just set her right there.
4:58
I can hardly wait. Here come a thigh, he
5:00
wanting to be next.
5:03
>> [music]
5:17
>> Very important part here, [music] too.
5:18
Get you a wire rack. After you get
5:20
through dredging it, put it out here.
5:22
Let it rest for 10 [music] minutes.
5:24
That's going to help all this flour and
5:26
all this good crustiness adhere to that
5:28
batter and that chicken even better. And
5:30
I try to stay away from them big old
5:32
gigantuous chicken legs that's that big
5:34
around. They take too long to cook and
5:36
you really they nearly get burnt before
5:38
you ever get them done. But I need to
5:40
get the grease hot, so we need to get to
5:41
going. Hey, before we go any further, I
5:44
got some tips for you that are really
5:45
going to help. And I'd like to thank
5:47
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5:49
because when you're frying chicken like
5:51
[music] this and you need to check oil
5:52
temperature plus the doneness of your
5:54
chicken, you need something that's going
5:56
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5:58
something that you can rely on every
5:59
time. And one of my favorite products of
6:02
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6:05
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6:07
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6:09
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6:10
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6:12
swivels all the way around to where you
6:14
can check it anywhere you want to, and
6:16
it'll give you an accurate reading.
6:18
Check the oil temp, check that chicken
6:20
to see if it's done. This is going to
6:22
make you a better cook.
6:23
>> So, do we have any brisket lovers out
6:25
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6:26
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6:29
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6:32
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6:36
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6:38
check it again.
6:38
>> [music]
6:39
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6:40
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6:42
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6:44
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7:01
Now, I know if this was Aunt Bee's
7:03
kitchen and she was cooking that
7:04
chicken, it wouldn't show up on the
7:06
table all by itself.
7:08
You're absolutely right, Kent. That is
7:10
why I brought some friends to the
7:12
kitchen.
7:12
>> Here we go. So, if we were in Aunt Bee's
7:16
kitchen, yeah, Southern style kitchen,
7:18
what are two sides that you must have
7:22
with fried chicken?
7:23
Mashed potatoes and some green beans,
7:26
maybe some gravy, a chocolate cake.
7:28
>> no, no, no, just two. You just got to
7:29
pick two. [laughter]
7:30
Aunt Bee going to spread out there.
7:33
>> two. Okay.
7:34
So, first up, let's talk about green
7:36
beans.
7:36
>> Right. Cuz I have some tips for y'all.
7:43
So, my recommendations are fresh is
7:45
great.
7:47
Frozen is really my preferred just
7:49
because it's easy.
7:51
But, you can also do this with canned
7:53
and my preference is to use Allen brand
7:56
green beans. Well, they're good.
7:58
>> Those are the best.
7:59
>> Uh-huh.
8:01
All right.
8:03
First thing you want to do actually is
8:05
to mix your fat with your green beans
8:08
first. [music] The reason you do that,
8:10
so you cook down your bacon, right?
8:12
>> Go.
8:13
And then add your green beans in and
8:15
stir them around. That way the fat
8:17
adheres to the green beans better and it
8:20
gives them more flavor. The next thing
8:22
is don't use water, although that was
8:24
the traditional method.
8:26
>> Yes. Add chicken broth. You could even
8:28
use beef broth to your mix to cook them
8:31
in because, again, It just give more
8:33
flavor. More flavor.
8:34
>> Yes, it does.
8:35
>> a We need a title for this segment like
8:38
More flavor with Shannon. Cooking with
8:40
Shannon.
8:40
>> Yeah. Or
8:42
Yeah. Savory flavors with Shannon. Well,
8:44
I don't know. What is it? Cooking the
8:45
best sides, desserts, and bread with
8:47
Shannon.
8:48
That's too wordy. I don't know.
8:50
Kent, the other thing is don't stir
8:52
these too often. Well, they fall apart.
8:54
>> Yeah, if you keep stirring them stirring
8:55
them, that's when they start to mush.
8:57
It's not the really the length of
8:59
cooking that mushes them. It's because
9:01
you want that good simmering action.
9:04
>> It's when you stir them constantly.
9:05
>> Bruising them. You Exactly. So, don't do
9:08
that. And then be sure season them at
9:10
the very end because as these cook,
9:12
they're going to change flavor. They're
9:13
going to pick up more of that bacon and
9:15
that broth. So, don't rush the
9:17
seasoning. Right before you serve or
9:19
just a little bit before, that's when I
9:20
like to season them.
9:21
>> There we go. All the best tips to cook
9:23
green beans with the best looking thing
9:25
I got in camp.
9:26
Now, we can't forget our buddies the
9:28
mashed potatoes.
9:29
>> do have a couple things I think really
9:31
makes a difference with mashed potatoes.
9:33
When you are cooking [music] them, after
9:35
you boil them
9:37
and you drain them, put them back on low
9:40
heat and remove the lid. That's going to
9:43
release the steam. That makes them not
9:46
mushy. Do you like to use a masher or do
9:50
you like to use an electric beater?
9:52
Well, for years and years on righteous
9:54
all I ever had was a masher, you know,
9:56
and it's just butter and cream and keep
9:58
mashing get it smooth, you know,
10:01
uh
10:02
My favorite is probably a masher.
10:04
I think I like the whipped action. So,
10:07
leave us a comment. Are you a masher or
10:09
you a whipper? Let us know.
10:12
Now, if you want to do this true
10:14
Southern style, you need to fry this in
10:16
some Crisco or some good hog lard.
10:30
Got the oil in there and we have got it
10:32
[music] preheated to about 330 degrees.
10:35
Now, we want this first fry to be about
10:37
325. So, remember 330 we put that
10:40
chicken in it's cold it's going to drop
10:42
a little, but we got to have something
10:44
to check it with that is accurate and
10:45
that's why I tell you folks you got to
10:47
get one of these Chef's Temps.
10:49
Them things will give you a accurate
10:51
reading real quick. Not only we're going
10:52
to use it for our oil temperature, but
10:55
to check the doneness of our chicken.
10:57
Now, I like to start out with pieces
10:59
that are similar in size, which is two
11:02
wings. In they go.
11:05
Don't overcrowd the boat.
11:08
Things don't happen as well.
11:11
Check your oil temp occasionally. You
11:14
want to keep them maintained at
11:15
temperature of 325 degrees and it
11:18
doesn't hurt to flip that chicken over.
11:21
We're not going to cook it till it's
11:22
plum done. We're going to cook that
11:24
chicken till it reaches an internal
11:25
temperature of 160 to 165.
11:50
>> [music]
12:07
>> The Andy Griffith Show
12:09
>> [music]
12:09
>> first aired in October of 1960 at a
12:12
moment when America was changing.
12:14
Television was getting louder, faster,
12:16
[music] and more dramatic, but Mayberry,
12:19
it went the other direction. The show
12:21
ran for eight seasons, and during that
12:23
entire run, it remained [music] one of
12:25
the most watched programs on television.
12:27
In fact, it finished in the final season
12:30
as number one, something almost no other
12:33
scripted show has ever done. Andy Taylor
12:36
played Andy Griffith. He almost never
12:38
raised his voice. He carried no gun, and
12:41
behind the scenes, Griffith was deeply
12:43
involved in shaping the tone of the
12:45
show. He pushed for slower pacing,
12:47
quieter scenes, [music]
12:48
and humor that came from character
12:51
instead of punchlines. Aunt Bee,
12:53
portrayed by Frances Bavier, cooked,
12:56
worried, kept order, and yet she was
12:59
rarely the focus of [music] the story.
13:01
That was deliberate. Her work was meant
13:03
to feel constant and dependable. [music]
13:05
And who can forget Barney Fife, played
13:08
by Don Knotts? Barney carried a single
13:10
bullet kept in his shirt pocket as a
13:12
statement. The show was quietly saying
13:14
that authority did not need force,
13:17
>> [music]
13:17
>> and that common sense mattered more than
13:19
firepower. Knotts earned five
13:21
consecutive Emmy Awards, an achievement
13:23
almost unheard of. Knotts often stayed
13:26
after rehearsals to practice [music] his
13:28
pacing and nervous gestures, and most of
13:31
his mannerisms were never scripted.
13:33
Though Mayberry was said to be in North
13:35
Carolina, the show was filmed entirely
13:38
[music] in California. At the time, most
13:40
sitcoms were using heavy laugh tracks
13:42
and built-in punchlines. However, this
13:44
show was calmer, [music] and in 1968,
13:48
the final episode aired without a big
13:50
farewell or a finale.
13:56
Don't quit me just yet. Y'all thought we
13:58
was about through. Remember I told you
13:59
we was going to get that extra crisp
14:01
flash fried time it is.
14:03
Turn your oil temp up to 375°.
14:07
The reason you let this chicken sit over
14:09
here is we get let them get rid of
14:11
moisture, and that's what's going to
14:13
help us get this extra crispiness right
14:15
here at the end. So, we'll put them two
14:17
breasts in there right quick. Folks,
14:19
this is pretty quick happening. Don't
14:20
think you're going to go over there and
14:21
talk to your neighbor and visit and
14:23
everything else. We're going to flip
14:24
these once or twice, pull them out,
14:26
they're going to be done.
14:35
>> [music]
14:50
>> Ooh, snails. Look at there. I think Aunt
14:53
Bee would be so proud of what we done
14:55
put on the table today.
14:56
>> [music]
14:56
>> But before me and Midge take the crunch
14:58
test, hey, that podcast is out on our
15:01
YouTube channel that we're doing every
15:03
Sunday. Be sure you catch it though on
15:05
Spotify or Apple TuneIn. Leave us a
15:07
comment because it's something we're so
15:09
excited to share with y'all. And today,
15:11
I'm not taking the crunch test. Midge
15:13
is. He has worked really hard. Midge,
15:16
can you crunch that for me?
15:21
>> [laughter]
15:22
>> Too crunchy, huh? Okay.
15:24
I'll take that crunch test right here on
15:26
this one right here. Well, I'll just do
15:28
this leg.
15:32
>> [snorts]
15:33
>> Ooh, I can hear it from here.
15:36
The crunch is so good, but that chicken
15:38
is so tender and that comes with the
15:40
marinade. Shan's green beans with some
15:43
bacon.
15:47
mashed [clears throat] taters
15:55
I think that's what I wanted [music] to
15:57
have today for sure, but I think it is.
15:58
Mhm. Well, we thank y'all so much for
16:01
watching. And I've got so many comments
16:03
from our community page where people are
16:05
having some hard times and going through
16:07
some struggles.
16:09
Never forget, you're not alone. We are
16:12
with you. God is with you. Hey, let us
16:14
know what's going on. We'll surely lift
16:16
you up in prayer because every day is
16:19
the best day can be when you just take
16:20
that step forward to help somebody else
16:22
out. That's what it's all about. But
16:24
again, I'd like to thank Chef's Temp for
16:26
sponsoring this video. Make sure you
16:28
check out their entire list of products
16:30
on their website and remember that
16:32
discount code and you use it. But I
16:34
think Andy and Opie and even we invited
16:38
Barney Fife over and Aunt Bee would join
16:41
with me now as we take our hat off and
16:43
say we salute all the servicemen and
16:46
women and all the veterans that have
16:47
kept that old flag flying from way back
16:50
before Mayberry RFD to right here and
16:52
always. We commend you all. We do. Rest
16:55
of you, get on up in here really close.
16:58
I'm going to give you one of them Andy
16:59
Griffith tugs cuz I know it's going to
17:01
be
17:02
so good.
17:04
God bless you each and every one and
17:06
we'll see you down to Aunt Bee. I'm
17:08
going to cook chicken trail.
17:12
>> [music]
17:16
>> Yeah.
17:17
It's good and tender, too, and great
17:19
flavor. Oh my gosh. Good fried chicken.
17:22
I love
17:23
>> That is actually really good.
17:24
>> It is classic [music] comfort food at
17:26
its best.
17:28
Good chicken.
17:28
>> Good job. Good job, count. That was a
17:30
good one. You know, as we're sitting
17:32
here, I remember the line that I always
17:34
heard
17:35
when
17:36
>> [music]
17:36
>> they was at the breakfast table or
17:38
something and Opie was fixing to go out
17:40
the door and Aunt Bee would out holler,
17:42
"Opie,
17:43
you didn't drink all your milk. We sure
17:46
can't put it back in the cow. You get in
17:47
here and you drink it now."
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