Double Dipped, Crispy Fried Chicken is a crowd pleaser because of how crunchy and juicy and awesomely flavorful it is!!! Serve it up with fresh and creamy coleslaw and cornbread! 

A white dinner plate containing golden brown fried chicken breast with broccoli and a silver container of dipping sauce on the side. There is a fork with a slice of chicken on it, resting on the plate.

 

Southern friends, you are my idol. I think the south does food like no one’s business. Especially fried food, in particular southern fried chicken.

A golden brown fried chicken breast with a slice cut off and held up in the tines of a fork. There is broccoli beside the chicken on the plate.

 

Southern Fried Chicken

It’s crunchy on the outside, and juicy divine chicken underneath. This fried chicken is our absolute favorite and totally irresistible.

Southern food is a favorite around here, like our smoked beans, southern cheese crackers, and southern corn bread (which is the best corn bread EVER.)

A chicken breast that has been fried to a golden brown, resting on a white dinner plate. There is steamed broccoli next to the chicken, and a sauce is being drizzled over the chicken.

 

Growing up in a home with a dad from Oregon and a mom from Idaho fried chicken wasn’t really ever made. But that does’t mean we didn’t eat it.

Looking back this is really quite ridiculous and a little embarrassing to admit, but whenever we went out and had a picnic we would get fried chicken from… well, from KFC. There, I said it.

A chicken breast that has been fried to a golden brown, resting on a white dinner plate. There is also steamed broccoli next to the chicken and a small pitcher of sauce.

Oh gosh, lol it’s kind of funny if you think about it. I mean, my mom cooked all of our meals and we practically never ate out, but then we go on a picnic and we take a bucket of fried chicken. Bahahaha.

 

6 Essential Steps for Crispy, Juicy Fried Chicken

  1. Buy Fresh Chicken Breasts- There is a difference between fresh and frozen and since this chicken is pretty stand alone, no sauces or smoky grilling happening you need the chicken to be all perfectly flavorful.
  2. Use a Brine- Brining breaks down the chicken into a moist meat and provides extra flavor from the salt. Trust me, 30 minutes is all it takes. 
  3. Season the Bird- Season those chicken pieces before dredging so that the actual meat has flavor to it and not just a crunchy crust. 
  4. Cornstarch, Flour and Egg- Cornstarch and flour make for an extra crisp crust and the egg will act as a glue to hold it all on the chicken. 
  5. Fry in a Dutch Oven- Le Creuset is my absolute favorite, but this Lodge is a great option as well. The heat will be retained better and you won’t have as much burning. 
  6. Use a Thermometer– Trust me, it’s worth the investment and you’ll use it all the time. This is a great version and not expensive. Check the meat to be sure the internal temp is at 165.

A piece of chicken fried to a perfect golden brown. There is a silver pitcher of sauce and steamed broccoli next to the chicken on a white dinner plate.

Picnics with Fried Chicken

I love that we at least did picnics. Yes, they take a little more work and eating on a blanket may not be as convenient as a table, but trust me your kids will love it. It’s an important part about growing up. There’s something wonderful about relaxing in the warm sunshine with delicious food, and this time you don’t have to run to KFC, I’ll give you a fool proof, easy fried chicken recipe that everyone will be begging for more and the seasoning is so delicious you’ll be licking your fingers.

A serving platter heaped with golden fried chicken. A few parsley leaves are scattered on top.

Oh Sweet Basil Pro Tip

Salt Water Brine

All we do is is set the chicken in salt water for thirty minutes to make it more juicy and flavorful (we figured, if it works for Thanksgiving turkey it must work for fried chicken!).

 

Dredge for Fried Chicken

Next, do a double dip in egg and flour (because one time just didn’t make them crunchy enough and everyone needs extra crunchy yumminess) shaking off the excess.

Uncooked chicken breasts in a bowl of salt water.

 

  1. Pat the chicken dry once it’s out of the brine. This is a key step to ensure that the flour mixture sticks to the chicken and creates a nice crust.
  2. Sprinkle with season salt, we use Real Season Salt.
  3. Dip both sides of the chicken in the eggs and flour and then repeat. This double dip is the best way to create that nice, thick and crispy when you bite into it crust on fried chicken. 

 

A chicken breast held with tongs, being dredged in eggs and flour.

What Kind of Oil for Frying Chicken

The best oil to use for fried chicken is not what you might think. 

If possible us Peanut Oil.

 

A serving platter heaped with golden fried chicken breasts. There is a small silver pitcher of honey in the background and the platter is sprinkled with parsley leaves.

Peanut Oil

Peanut oil has a much higher smoke point than other oils which means that you can properly fry food without burning the oil, pot or the item you’re cooking.

Two golden fried chicken breasts on a white dinner plate. Parsley leaves are scattered on the plate and a small silver pitcher of honey sits next to the chicken.

Can You Eat Cold Fried Chicken?

It is safe to eat cold fried chicken that has been thoroughly cooked and then rapidly cooled.

Fried chicken that has been left out for more than 2 hours is not safe to eat.

Double Dipped Crispy Fried Chicken

 

 

 

A close-up of chicken breasts that have been fried to a perfect golden brown.

 

Southern Fried Chicken

3.56 from 27 votes
Servings: 4
Prep Time: 1 hr
Cook Time: 15 mins
Total Time: 1 hr 15 mins

Description

Southern fried chicken is crunchy and juicy and awesomely flavorful.

Ingredients 

  • 4 Boneless Skinless Chicken Breasts
  • 2 Cups Water
  • 1 Tablespoon Salt
  • 2 Cups Flour
  • 2 Tablespoons Cornstarch
  • 1 Pinch Pepper and salt
  • 2 Extra Large Eggs
  • Season Salt
  • Peanut Oil for frying

Instructions

  • In a large bowl add the water and salt, stir together until it begins to dissolve and then add the chicken.
  • Refrigerate for 1 hour.
  • Remove the chicken from the fridge and pat dry.
  • In a large pot, or dutch oven fill 1/3 the way full with oil and heat to almost medium high heat, about 325 to 350 degrees.
  • Place the eggs in one dish, and whisk slightly.
  • Add the flour and cornstarch to another dish and add a pinch or two of salt and pepper, then stir to combine.
  • Place 2 paper towels on a plate and set aside.
  • Meanwhile dip the chicken in the egg on both sides, then dredge in the flour/cornstarch on both sides.
  • Repeat.
  • Once the oil is hot, add the chicken, cooking only 1 or 2 at a time.
  • Cook until lightly golden on one side, about 5 to 8 minutes per side, flip over and cook for another 5 to 8 minutes.
  • Remove to the paper towel lined plate and sprinkle with seasoned salt on both sides.
  • Tent with a little foil and let rest for a few minutes (3-5 is fine) to redistribute juices.
  • Enjoy

Notes

The salt brine is used in many thanksgiving turkey recipes to help create a juicy bird, the same technique works great with fried chicken to keep the insides juicy and tender even though it's being fried in hot oil. If you don't have a full hour to let the breasts brine at least shoot for 30 minutes.
Fried chicken can be stored in the refrigerator for 3-5 days.

Nutrition

Serving: 1gCalories: 403kcalCarbohydrates: 52gProtein: 33gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 154mgSodium: 1924mgPotassium: 516mgFiber: 2gSugar: 1gVitamin A: 153IUVitamin C: 1mgCalcium: 32mgIron: 4mg
Author: Sweet Basil
Course: Mom's Best 100 Easy Chicken Recipes

A white dinner plate containing golden brown fried chicken breast with broccoli and a silver container of dipping sauce on the side. There is a fork with a slice of chicken on it, resting on the plate.