Double Dipped Southern Fried Chicken is a crowd pleaser no matter who is coming to dinner! Serve it up with fresh and creamy cole slaw and cornbread!
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.
It’s crunchy on the outside, and juicy divine chicken underneath. This fried chicken is our absolute favorite and totally irresistible. And just wait until you see what I do with it tomorrow. Mwaahahahahaha. Ehem, anyway 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.
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.
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.
Oh man, 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.
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!), then do a double dip in egg and flour (because one time just didn’t make them crunchy enough and everyone needs extra crunchy yumminess) and then fry.
Once the breasts are done, remove from the oil and sprinkle with season salt, we use Real Season Salt. Oh, and we usually use peanut oil as it has a higher burning point and I think it tastes more authentic, but you can use canola if you need to.
Is Canola Oil Better Than Corn Oil?
Canola oil is not only higher in healthful polyunsaturated fatty acids than corn oil, but is also lower in unhealthy saturated fats.
Canola oil can be heated to a variety of temperatures, and it has a neutral taste.
Is Chicken Healthier Than Beef?
In general, red meats (beef, pork and lamb) have more saturated (bad) fat than chicken.
Saturated and trans fats can raise your blood cholesterol and make heart disease worse.
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.
Southern Fried Chicken
- 4 Boneless Skinless Chicken Breasts
- 2 Cups of Water
- 1 Tablespoon of Salt
- 2 Cups of Flour
- Pinch of Pepper and salt
- 2 Extra Large Eggs
- Season Salt
- Peanut Oil for frying
- 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 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 on both sides.
- 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.
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.
Amount Per Serving:Calories: 594 Saturated Fat: 0g Cholesterol: 302.7mg Sodium: 0mg Carbohydrates: 47.9g Fiber: 1.7g Sugar: 0.3g Protein: 71.2g