This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
Double-dipped, Southern crispy fried chicken is a crowd favorite with its extra crunch, juicy texture, and incredible flavor. Serve it with creamy coleslaw and warm cornbread for the perfect Southern meal.
Table of Contents
- Southern Fried Chicken
- Ingredients for Double Dipped Crispy Fried Chicken
- 6 Essential Steps for Crispy, Juicy Fried Chicken
- Picnics with Fried Chicken
- Oh, Sweet Basil Pro Tips
- What Kind of Oil for Frying Chicken
- How Long Should You Fry Chicken?
- Storing and Reheating Leftovers
- Can You Eat Cold Fried Chicken?
- More Southern Recipes You Might Like:
- Watch How This Recipe is Made…
- Southern Fried Chicken Recipe
Southern friends, I swear y’all are the masters of comfort food. Nobody does it quite like the South—especially when it comes to fried food. And let’s be real, Southern fried chicken is in a league of its own.
Growing up in a home with a dad from Oregon and a mom from Idaho, fried chicken wasn’t really ever made. But that doesn’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.
Southern Fried Chicken
It’s crunchy on the outside and with juicy divine chicken underneath. This is the best fried chicken. It is our absolute favorite and totally irresistible. We use tender chicken breasts, but you could easily swap them for thighs, drumsticks, and even wings!
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.)
Ingredients for Double Dipped Crispy Fried Chicken
The secret to making the best Southern Fried Chicken starts with the perfect ingredients. Let’s break down everything you need to make this classic comfort food right at home!
- Water: The base for the brining process
- Kosher Salt: Essential for seasoning and brining
- Boneless Skinless Chicken Breasts: The star of the dish
- Peanut Oil: Ideal for frying due to its high smoke point
- Extra Large Eggs: The key to binding the flour mixture to the chicken
- All-purpose Flour: The foundation of the crispy coating
- Cornstarch: The secret to extra crispiness, cornstarch lightens the flour mixture for an airy, crunchy bite.
- Black Pepper, Salt, and Seasoned Salt: A blend of spices that ensures every bite is packed with flavor.
The measurements and details for each ingredient can be found in the recipe at the end of the post.
6 Essential Steps for Crispy, Juicy Fried Chicken
Whether you’re a first-time fryer or a seasoned cook, these six key techniques will help you make the best homemade fried chicken every time!
- Buy Fresh Chicken Breasts– There is a difference between fresh and frozen, and since this chicken is pretty stand-alone, with no sauces or smoky grilling happening, you need the chicken to be all perfectly flavorful.
- Use a Brine– Brining breaks down the chicken into 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 glue to hold it all together.
- Fry in a Dutch Oven or deep Cast Iron Skillet– 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 is not expensive. Check the meat to be sure the internal temp is at 165.
The measurements and details for each ingredient can be found in the recipe at the end of the post.
Picnics with Fried Chicken
I love that we made picnics a part of our routine. Yes, they require a bit more effort, and eating on a blanket may not be as convenient as sitting at a table, but trust me, your kids will adore it. It’s an important part of growing up. There’s something wonderful about relaxing in the warm sunshine with delicious food, and this time, you don’t need to run to KFC. I’ll share a foolproof, easy fried chicken recipe that everyone will beg for more of, and the seasoning is so delicious you’ll be licking your fingers. Pair your fried chicken with some classic southern sides like potato salad, buttermilk biscuits, and elote corn salad for the perfect picnic!
Oh, Sweet Basil Pro Tips
Salt Water Brine
We simply soak the chicken in salt water for thirty minutes to make it juicier and more flavorful. If it works for Thanksgiving turkey, it will work wonders 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
For the crispiest and most flavorful fried chicken, choose an oil with a high smoke point and a neutral flavor that allows the seasoning to shine. Here are the best options:
Peanut Oil – The gold standard! It has a high smoke point (around 450°F) and gives the chicken a light, crispy texture without overpowering the flavor.
Vegetable Oil – A solid, budget-friendly choice with a high smoke point and mild taste.
Canola Oil – Similar to vegetable oil, but with a slightly lighter texture and neutral taste.
Pro Tip: Avoid olive oil or butter as they burn too fast and can mess with that perfect crunch!
How Long Should You Fry Chicken?
Heat your peanut oil to 325°F-350°F for a crispy, golden crust without burning.
Frying Times:
- Boneless breasts: 5-8 minutes per side
- Bone-in thighs & drumsticks: 12-15 minutes total
- Wings: 8-10 minutes total
Use a meat thermometer to check the internal temperature of the chicken. Ensure it reaches 165°F for white meat and 175°F-180°F for dark meat. Let the chicken rest on a wire rack to maintain the crisp coating.
Storing and Reheating Leftovers
Allow the chicken cool completely before placing it in an airtight container. Store it in the refrigerator for up to 4 days. For longer storage, freeze the chicken in a freezer-safe container for up to 3 months.
When reheating, avoid the microwave, as it can make the coating soggy. Instead, warm the chicken in the oven or airfryer at 375°F for about 15-20 minutes to restore its crispy texture. If reheating from frozen, let the chicken thaw in the fridge overnight before warming it.
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.
This Double-Dipped, Crispy Fried Chicken will change your life! The easy brine amps up the flavor, making each bite irresistible. Pair it with coleslaw and cornbread, and you’ve got a meal that’ll have everyone coming back for seconds!
More Southern Recipes You Might Like:
- Southern Macaroni and Cheese
- Southern English Pea Salad
- Old Fashioned Southern Peach Cobbler Recipe
- Southern Tomato Basil Pie
- Cheesy Southern Grits
- Southern Glazed Ham
Watch How This Recipe is Made…
Southern Fried Chicken
Ingredients
- 2 Cups Water
- 1 Tablespoon Kosher Salt
- 4 Boneless Skinless Chicken Breasts
- Peanut Oil, for frying
- 2 Extra Large Eggs
- 2 Cups All Purpose Flour
- 2 Tablespoons Cornstarch
- 1 Pinch Black Pepper and Salt
- Season Salt
Instructions
- In a large bowl add the water and salt, stir together until it begins to dissolve and then add the chicken.2 Cups Water, 1 Tablespoon Kosher Salt, 4 Boneless Skinless Chicken Breasts
- 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.Peanut Oil
- Place the eggs in one dish, and whisk slightly.2 Extra Large Eggs
- Add the flour and cornstarch to another dish and add a pinch or two of salt and pepper, then stir to combine.2 Cups All Purpose Flour, 2 Tablespoons Cornstarch, 1 Pinch Black Pepper and Salt
- 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.Season Salt
- Tent with a little foil and let rest for a few minutes (3-5 is fine) to redistribute juices.
- Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Basil,
You said that if we had a recipe that we wanted to share that we could send it to you. My fried chicken recipe is like a hit and miss. The one that I got from my grandmother, she never measured anything as far as the seasoning. So I had to come up with my own measuring for it. I little dab of this, little dab of that, and if I like the chicken, then what is what I fixed. How would you write out a recipe with the measurements on something like that?
I like that your recipe has room to add seasonings of choice. I have been cooking for 40 years and I’m still trying and learning new things.I will be trying your recipe soon.Thanks for posting it!
On another note,I would like to commend you on how graceful and polite you respond to some of your not so graceful and polite comments….just like a true southern gal should!
I wish I had 40 years of experience behind me. I bet you have a ton you could teach me! Feel free to email me a good recipe any time!
And thank you for the compliment. I really do try to keep things positive and kind. I hope I never let myself down about that.
I like that your recipe is simple and has room for adding any seasoning of choice. I have been cooking for 40 years and I’m still trying and learning new recipes all the time! I will be trying your recipe soon. Thanks so much for posting.
On another note,I would like to commend you on how graceful and polite you respond to some of your not so graceful and polite comments….just like a true southern gal should!
To Amber, I don’t know what part of the south you are from, if you ARE from the south, but my grandmother was born and raised in Waycross, GA. SHE was taught to dredge her chicken in egg first, and it was handed down to her from Her grandmother which was also born and raised in Georgia. This recipe that I use, you dredge your chicken in egg first,(bone in or boneless, doesn’t matter which you use) and then put into the flour. It was just the spices that I was question about. I use my own spices for my SOUTHERN chicken and fry in a cast iron skillet. Sometimes I cook mine in a deep fat fryer and it turns out juicier than pan frying. it. My dad was born and raised in NJ and said his mother never dredge hers in egg but milk. He loved the southern way better.
Kathy, I wish I could spend more time in the south and just sample all of these different ways to cook. You are so lucky to have all of that deliciousness in your family!
While the salt brine and seasonings are on point, as a Southern cook, I have to say that this is not really authentic Southern fried chicken at all.
No self-respecting Southern cook would ever fry chicken with anything but bone-in pieces of chicken. Also, in the South, we do not dredge our chicken in egg before flouring. In fact, it’s pretty much unheard of. We simply remove the chicken from the brine, shake off the excess water, and place it in a brown paper bag with plenty of seasoned flour. Shake until it’s thoroughly coated and fry on ONLY a cast iron skillet.
I’m not knocking your recipe in the least, it sounds delicious, but unfortunately, there is very little about it that can be called Southern style.
Thanks for the feedback, Amber. I guess it all just depends on where you’re from. My husband is from South Carolina and loves it and totally considers it authentic. I’m sure every southern family has their method. This one is for a double dipping so there has to be an egg to help the second dip stick. I totally agree about the cast iron pan though. I get slammed with too many comments when I only put that since so many people seem to not own a cast iron. Which is pure craziness! Cast irons are the best to cook in! I’ll have to put it just for authenticity sometime. I’d love to try your recipe sometime. 🙂
I use an iron Dutch oven for my chicken frying. The tall sides keep the splatter to a minimum and it’s a lot safer than a short-sided skillet. I hang a candy thermometer on the side and add only an inch or so of oil. When the thermometer reads 350° I’m ready to go.
Great tips! Thank you!
Many award winning Southern chefs use egg wash. Just because you don’t use this method does not exclude it from being Southern. My wife and I have had Southern fried Chicken in about every State. We agree, the best Southern fried chicken we ever tasted was in Saratoga Springs, NY. It has nothing to do where you were born or where you live. And yes, we live in the Deep South!
Oh, NY huh? I wish I could head out there to try it!
Nothing more Southern than fried chicken. I featured it on my Friday Five – Southern addition over @ Feed Your Soul Too – https://www.feedyoursoul2.com/2013/08/friday-five-southern-addition.html
Thank you so much!!
I made this for dinner tonight and it was amazing! We ALL loved it! Yummy, yummy chicken!
The recipe sounds great my mom was from Little Rock Arkansa she seasoned her chicken then put in a brown bag filled with flour then put in a cast iron skillet filled with oil always was crispy juicy!
Yum! Sounds perfect!
My Grandmother put her chicken in buttermilk and salt over night. It helps breakdown any tuff chicken pieces and tastes out of this world, sweet and juicy!
I really don’t see how this can be better than KFC. There is no seasoning in this and seems to me to be tastless. I have been cooking for 40 yrs and have never seen such a more plane recipe than this for fried chicken.
Hi Kowthy, I bet you have a ton of wonderful recipes if you’ve been cooking for so long. Please feel free to share any favorites 😉 Maybe you missed it, but the chicken actually sits in a salt bath which helps to tenderize and flavor the actual meat, then the flour has salt and pepper and season salt is all over the finished product. It’s wonderful and if my southern husband loves it I’m sure you will too. Have a good day!
Looks good but can’t believe it would taste that good without some seasoning.