Southern Fried Chicken
Description
Double-dipped, crispy fried chicken is a crowd favorite with its extra crunch, juicy texture, and incredible flavor.
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!
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 in an airtight container for 3-5 days.
Nutrition
Calories: 403kcal