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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
Yay!!!! Finally a fried chicken recipe that doesn’t ask for buttermilk (something that is impossible to find in Italy)! Am going to try this tomorrow!!
Yay! Let us know how it goes!!
Saw this on CopyKat and it says better than KFC. Not a great endorsement IMHO. KFC are closing stores faster than you can say 11 herbs and spice. I tried your version and it was really good. We don’t fry much boneless, skinless chicken here in the Deep South but this recipe changed my mind. For those who have trouble getting the breading to stick to the chicken, place it in the freezer for 15 min then go direct to the hot oil. I like to fry my chicken at 375 degrees.
Oh how interesting. It’s definitely not at all a KFC copycat recipe, but it is definitely delicious!
Is it ok to marinate in salt over night? And is it ok to add other seasonings such as garlic and onion powder and paprika?
I wouldn’t marinate the chicken for that long in salt. It will actually start to make your chicken tougher rather than tender. You can absolutely add other seasonings!
Can you brine it overnight?
Ours tend to get too salty overnight, but if you try it let me know.
I brine my chicken — for both grilling and frying — for about two hours, depending on the size of the pieces (2+ hrs. for breasts, thighs, legs; 1+ hr. for small wings) and the chicken always comes out moderately salty and always juicy. Brined fried chicken is the way to go. Try it!
I’m definitely not opposed to brining! Thanks for the tips Ed!
I love fried chicken but don’t usually make it myself. This one looks really easy so I think I will give it a try. Thanks
Hope you love it!
And also try letting the chicken sit in buttermilk for 15 minutes instead of using eggs, then dip in the flour. Makes tender crispy chicken:-) Love your recipes.
Love that idea! Thank you so much!
I’m not good with fried chicken, but I’m sure going to try this one
I must try the brine thing …I’m finding that a lot of meat recipes call for this, so there must be something to it. I’m a southern gal myself and I find that depending on what part of the south your from there are a lot of different recipes as well as techniques to many of the same foods… such as BBQ, chicken, slaw esc. so to me there is no wrong way to fix these dishes..my grandmother used to say …when the day comes that she cant learn something new is the day she needs to hang up her apron…and I agree with her we never get to old to learn new things.
I love what your Grandmother used to say and I couldn’t agree more! I just wish we lived in the south so we could learn even more!
Sounds delish! I rarely fry foods cus it never turns out 🙁 however, I’ll give this a shot. The hubby loves fried chicken! What do you mean by double dipping in egg and flour?
I know, frying is so tricky! You double dip by dipping the chicken in each mixture once and then going back and doing it a second time. So yummy!
Great thanks. That was obvious to me but I wasn’t sure if the flour mixture would come off dipping it again in the egg, wanted to make sure there wasn’t a different method. I’ve got a cast iron pan and will be trying it tonight. Looking forward to it!
It does come off a little. I wish I had some cool secret to do it, but this is the only way I know how. 🙁
After flouring the chicken place it on a pie cooling rack and let air dry to 10 minutes and then flour again. Makes it better!
John, I cannot wait to try that! Thank you for leaving the tip!
You don’t actually have the direction to double dip in the recipe…
How odd! I wonder why “repeat” disappeared but thank you so much for letting us know! It’s been fixed now.
Your fried chicken recipe looks as southern as any other I’ve come across. When I was cosiderbly younger (20) I would have certainly tried your recipe. Now that I’m considerably older (63) all I can do is add it to my collection. I have high blood pressure so. I make my own seasoning mixes to be sure there’s no salt. Sprinkling the seasoning on after cooking is something I will try.
I look forward to using your recipe for Southern Fried Chicken. The honey roasted chicken looks absolutely perfect too! I am from the Good Ole’ South, I have never heard of the brine thing, except for turkey, smart move! Sorry for the rude comments of my fellow Southerners. In the South there is no wrong way! And to let you in on a secret, I DO NOT dredge my chicken. I rinse and pat dry the chicken, then I place the chicken pieces in a large freezer bag full of my seasoned flour and shake. I remove the chicken and let sit on scott towels and shake again. Then fry in an iron skillet. Sometimes I deep fry for the color and bake 350 for 1 hr to finish. I am glad I found your recipes!! Thanks