Friday, February 11, 2011

Double Dipped Fried Chicken

We hardly ever have fried chicken.
When we do, this is the recipe I like to use.
It is simple,and turns out great tasting, juicy chicken.

** Quick Cooking Tip: There are a lot of methods to frying chicken, but I have found that one of the most important things is how you apply the seasoning.
Most recipes combine the spices with the flour mixture (in the coating).  The coating then comes in contact with the hot oil, which burns the spice, pretty much rendering it useless or bitter.
The secret is to apply the seasoning directly to the chicken, and then coat it in the flour mixture.
This will guarantee a perfectly delicious, seasoned piece of meat.
Double Dipped Fried Chicken
Recipe modified from Paula Deen

6 Boneless Skinless Chicken Breasts (or whatever pieces you have)
3 Tbsp. Salt
5 c. Flour
1 1/2 Tbsp. Season Salt
1 Tbsp. Kosher Salt
1 Tbsp Ground Black Pepper
3 Eggs
Peanut Oil

Rinse chicken well. Place chicken in a large bowl and add enough water to cover.
Add salt and soak at least 30 min in the fridge.
In a separate bowl, stir together flour, kosher salt, and pepper.
In a small bowl beat eggs.

Drain chicken and pat dry.
Season chicken thoroughly with season salt.
Dip each piece in beaten eggs and then flour.
Place on a floured baking sheet.

I always fry in an electric frying pan - I find it easier to monitor the temperature that way.  You can use whatever.
Heat oil to 325 or 350.

Dredge each chicken in egg and flour again and shake off excess.
Carefully place in oil and fry until golden, turning once or twice.

Remove from oil and place on paper towel.

1 comment:

  1. I found your blog through google images. Your chicken looks really good! Thanks for the seasoning tip. I'm going to do that next time.