Double Dredge Fried Chicken – a delicious recipe with chicken breasts, salt, flour, salt, ground black pepper, eggs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
801
kcal
Calories
27
g
Fat
21
g
Carbs
115
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 boneless skinless chicken breasts, 1/3 cup salt, 1 (2 1/2 lb) bag all-purpose flour, 3 teaspoons seasoning salt, and more.
Yes, Double Dredge Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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