Double Dipped Chicken Fingers

Recipe by Kim D.

This recipe was found in a Cooking with Paula Deen Magazine, but I changed it up just a bit and scaled it down to feed only two. This is a deliciously flavored fried chicken and a real crowd pleaser! --NOTE-- Cooking time includes 30 minute refrigeration time.

Top Review by Chef shapeweaver

I remade this recipe on October 19th.,2011 and I still think it's a very good recipe. This time I made some gravy to serve with them over rice.Thanks again for posting a very good recipe.:)
Original Review Posted On September 6th.,2007: I must say that I'm very pleased to be the first to rate this recipe.Instead of soaking the chicken in the water/salt mixture for 30 minutes,I let it soak for about 4 hours.After completing the "Double Dipped "method for the chicken,I fried a couple of pieces as a "quality control":).And after tasting that's when I decided to add about 2 more teaspoons of seasoning salt to the flour.The extra amount of seasoning seemed to do the trick.If I make this again,I will add the extra seasoning.Thanks for posting and "Keep Smiling :)"

Ingredients Nutrition


  1. Place chicken tenders in a medium-sized bowl.
  2. Add water and salt; stir.
  3. Cover and place in the refrigerator for at least 30 minutes.
  4. Place flour and seasoned salt in a shallow bowl.
  5. In another shallow bowl, whisk together eggs.
  6. Drain chicken from salt water.
  7. Dip each chicken tender in the egg mixture, then dredge in the flour mixture.
  8. Place on floured baking sheet.
  9. Pour peanut oil in a large heavy skillet and heat over medium-high heat.
  10. Dip the chicken again in the egg, then again dredge in flour.
  11. When oil is hot, place tenders in the oil. Do not crowd in the pan. If you must, do these in two batches.
  12. Cook tenders, turning occasionally to get both sides golden brown.
  13. Drain on paper towels before serving.

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