Double Dredge Fried Chicken
photo by Chef shapeweaver
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
12 pieces
- Serves:
- 12
ingredients
- 12 boneless skinless chicken breasts
- 1⁄3 cup salt
- 1 (2 1/2 lb) bag all-purpose flour
- 3 teaspoons seasoning salt
- 2 teaspoons ground black pepper
- 6 large eggs
- peanut oil (for frying)
- additional seasoning salt
directions
- Rinse chicken. Place chicken and salt in a bowl and add water to cover. Soak 30 minutes.
- In a separate bowl, stir flour, seasoned salt and pepper together.
- Beat eggs in another bowl.
- Drain the chicken. Dip each piece in beaten eggs and then in the flour mixture. Set aside on a floured baking sheet.
- Fill a dutch oven half full of peanut oil. Heat oil to 325 to 350 degrees.
- Dredge each piece of chicken in the eggs and then the flour mixture again. Place carefully into the hot oil.
- Fry the chicken in batches until golden, turning to brown evenly. Cooking time is approximate.
- Remove the chicken from the oil and drain on paper towels. Sprinkle chicken with seasoned salt.
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Reviews
-
I made this recipe on 1/8/10 as part of mine and SO's dinner. I used all the ingredients that the recipe called for, but I did change the directions around. Instead of using all the chicken and salt the recipe called for, 6 large chicken breasts halves were cut into strips and only 1/8 cup of salt was used.The amount of the flour was cut down to 2 cups and I doubled the amount of seasongs. Instead of using a bowl for the seasoned flour, just a large zippered bag was used. I used three eggs and 1/4 to 1/3 cup of milk was used.I didn't have alot of the peanut oil that was called for, so 1 1/2 cups were added to a cast iron skillet. After adding the chicken, I sprinkled a bit of seasoned salt over each piece as it was frying. When a piece had cooled off enough, a " Quality Control Test " was done. :) And I do believe frying in peanut oil made a big change in the way that it tasted. Thanks for posting and, " Keep Smiling :) "
RECIPE SUBMITTED BY
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