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!
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.
Southern Fried Chicken
It’s crunchy on the outside, and juicy divine chicken underneath. This fried chicken is our absolute favorite and totally irresistible.
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.
6 Essential Steps for Crispy, Juicy Fried Chicken
- 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.
- 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.
- Season the Bird- Season those chicken pieces before dredging so that the actual meat has flavor to it and not just a crunchy crust.
- 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.
- 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.
- 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.
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.
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.
- 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.
- Sprinkle with season salt, we use Real Season Salt.
- 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.
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.
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.
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
Southern Fried Chicken
- 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
- 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.
- 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.