Double Dredge Fried Chicken

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.

• Ready In: 30 mins
• Serves: 12
• Yields: 12 pieces

Ingredients

• 12  boneless skinless chicken breasts
• 1⁄3 cup salt
• 1 (2 1/2lb) bag all-purpose flour
• 3  teaspoons seasoning salt
• 2  teaspoons ground black pepper
• 6  large eggs
•  peanut oil (for frying)
•  additional seasoning salt

Directions

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.