Double Dredge Fried Chicken

READY IN: 30mins
Recipe by Kippy2

This is my family's favorite fried chicken! I have been using this recipe for years now and it's great hot or cold. This is a little on the salty side, but it's perfect for us. If you like less salt, cut back on the amount of salt during the soaking time. Great with baked beans and a potato salad.

Top Review by Chef shapeweaver

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 :) "

Ingredients Nutrition


  1. Rinse chicken. Place chicken and salt in a bowl and add water to cover. Soak 30 minutes.
  2. In a separate bowl, stir flour, seasoned salt and pepper together.
  3. Beat eggs in another bowl.
  4. Drain the chicken. Dip each piece in beaten eggs and then in the flour mixture. Set aside on a floured baking sheet.
  5. Fill a dutch oven half full of peanut oil. Heat oil to 325 to 350 degrees.
  6. Dredge each piece of chicken in the eggs and then the flour mixture again. Place carefully into the hot oil.
  7. Fry the chicken in batches until golden, turning to brown evenly. Cooking time is approximate.
  8. Remove the chicken from the oil and drain on paper towels. Sprinkle chicken with seasoned salt.

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