Double Dipped Crispy Fried Chicken [+Video]
Double-dipped, crispy fried chicken is a crowd favorite with its extra crunch, juicy texture, and incredible flavor. Serve it with creamy coleslaw and warm cornbread for the perfect Southern meal.
Southern friends, I swear y’all are the masters of comfort food. Nobody does it quite like the South—especially when it comes to fried food. And let’s be real, Southern fried chicken is in a league of its own.
Growing up in a home with a dad from Oregon and a mom from Idaho, fried chicken wasn’t really ever made. But that doesn’t mean we didn’t eat it.
Looking back, this is really quite ridiculous and a little embarrassing to admit, but whenever we went out and had a picnic, we would get fried chicken from… well, from KFC. There, I said it.
Oh gosh, lol, it’s kind of funny if you think about it. I mean, my mom cooked all of our meals, and we practically never ate out, but then we go on a picnic and we take a bucket of fried chicken. Bahahaha.
Southern Fried Chicken
It’s crunchy on the outside and with juicy divine chicken underneath. This is the best fried chicken. It is our absolute favorite and totally irresistible. We use tender chicken breasts, but you could easily swap them for thighs, drumsticks, and even wings!
Southern food is a favorite around here, like our smoked beans, southern cheese crackers, and southern corn bread (which is the best corn bread EVER.)
Ingredients for Double Dipped Crispy Fried Chicken
The secret to making the best Southern Fried Chicken starts with the perfect ingredients. Let’s break down everything you need to make this classic comfort food right at home!
- Water: The base for the brining process
- Kosher Salt: Essential for seasoning and brining
- Boneless Skinless Chicken Breasts: The star of the dish
- Peanut Oil: Ideal for frying due to its high smoke point
- Extra Large Eggs: The key to binding the flour mixture to the chicken
- All-purpose Flour: The foundation of the crispy coating
- Cornstarch: The secret to extra crispiness, cornstarch lightens the flour mixture for an airy, crunchy bite.
- Black Pepper, Salt, and Seasoned Salt: A blend of spices that ensures every bite is packed with flavor.
The measurements and details for each ingredient can be found in the recipe at the end of the post.
6 Essential Steps for Crispy, Juicy Fried Chicken
Whether you’re a first-time fryer or a seasoned cook, these six key techniques will help you make the best homemade fried chicken every time!
- Buy Fresh Chicken Breasts– There is a difference between fresh and frozen, and since this chicken is pretty stand-alone, with no sauces or smoky grilling happening, you need the chicken to be all perfectly flavorful.
- Use a Brine– Brining breaks down the chicken into moist meat and provides extra flavor from the salt. Trust me, 30 minutes is all it takes.
- Season the Bird– Season those chicken pieces before dredging so that the actual meat has flavor to it and not just a crunchy crust.
- Cornstarch, Flour, and Egg– Cornstarch and flour make for an extra-crisp crust, and the egg will act as glue to hold it all together.
- Fry in a Dutch Oven or deep Cast Iron Skillet– Le Creuset is my absolute favorite, but this Lodge is a great option as well. The heat will be retained better, and you won’t have as much burning.
- Use a Thermometer– Trust me, it’s worth the investment, and you’ll use it all the time. This is a great version and is not expensive. Check the meat to be sure the internal temp is at 165.
The measurements and details for each ingredient can be found in the recipe at the end of the post.
Picnics with Fried Chicken
I love that we made picnics a part of our routine. Yes, they require a bit more effort, and eating on a blanket may not be as convenient as sitting at a table, but trust me, your kids will adore it. It’s an important part of growing up. There’s something wonderful about relaxing in the warm sunshine with delicious food, and this time, you don’t need to run to KFC. I’ll share a foolproof, easy fried chicken recipe that everyone will beg for more of, and the seasoning is so delicious you’ll be licking your fingers. Pair your fried chicken with some classic southern sides like potato salad, buttermilk biscuits, and elote corn salad for the perfect picnic!
Oh, Sweet Basil Pro Tips
Salt Water Brine
We simply soak the chicken in salt water for thirty minutes to make it juicier and more flavorful. If it works for Thanksgiving turkey, it will work wonders for fried chicken!
Dredge for Fried Chicken
Next, do a double dip in egg and flour (because one time just didn’t make them crunchy enough and everyone needs extra crunchy yumminess), shaking off the excess.
- Pat the chicken dry once it’s out of the brine. This is a key step to ensure that the flour mixture sticks to the chicken and creates a nice crust.
- Sprinkle with season salt, we use Real Season Salt.
- Dip both sides of the chicken in the eggs and flour and then repeat. This double dip is the best way to create that nice, thick and crispy when you bite into it crust on fried chicken.
What Kind of Oil for Frying Chicken
For the crispiest and most flavorful fried chicken, choose an oil with a high smoke point and a neutral flavor that allows the seasoning to shine. Here are the best options:
Peanut Oil – The gold standard! It has a high smoke point (around 450°F) and gives the chicken a light, crispy texture without overpowering the flavor.
Vegetable Oil – A solid, budget-friendly choice with a high smoke point and mild taste.
Canola Oil – Similar to vegetable oil, but with a slightly lighter texture and neutral taste.
Pro Tip: Avoid olive oil or butter as they burn too fast and can mess with that perfect crunch!
How Long Should You Fry Chicken?
Heat your peanut oil to 325°F-350°F for a crispy, golden crust without burning.
Frying Times:
- Boneless breasts: 5-8 minutes per side
- Bone-in thighs & drumsticks: 12-15 minutes total
- Wings: 8-10 minutes total
Use a meat thermometer to check the internal temperature of the chicken. Ensure it reaches 165°F for white meat and 175°F-180°F for dark meat. Let the chicken rest on a wire rack to maintain the crisp coating.
Storing and Reheating Leftovers
Allow the chicken cool completely before placing it in an airtight container. Store it in the refrigerator for up to 4 days. For longer storage, freeze the chicken in a freezer-safe container for up to 3 months.
When reheating, avoid the microwave, as it can make the coating soggy. Instead, warm the chicken in the oven or airfryer at 375°F for about 15-20 minutes to restore its crispy texture. If reheating from frozen, let the chicken thaw in the fridge overnight before warming it.
Can You Eat Cold Fried Chicken?
It is safe to eat cold fried chicken that has been thoroughly cooked and then rapidly cooled.
Fried chicken that has been left out for more than 2 hours is not safe to eat.
This Double-Dipped, Crispy Fried Chicken will change your life! The easy brine amps up the flavor, making each bite irresistible. Pair it with coleslaw and cornbread, and you’ve got a meal that’ll have everyone coming back for seconds!
More Southern Recipes You Might Like:
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Southern Fried Chicken
Description
Double-dipped, crispy fried chicken is a crowd favorite with its extra crunch, juicy texture, and incredible flavor.
Course Mom’s Best 100 Easy Chicken Recipes
Keyword chicken, fried, main dish, peanut oil, salt
Prep Time 1 hour hour
Cook Time 15 minutes minutes
Total Time 1 hour hour 15 minutes minutes
Servings 4
Calories 403kcal
Author Carrian Cheney
In a large bowl add the water and salt, stir together until it begins to dissolve and then add the chicken.
2 Cups Water, 1 Tablespoon Kosher Salt, 4 Boneless Skinless Chicken Breasts
Refrigerate for 1 hour.
Remove the chicken from the fridge and pat dry.
In a large pot, or dutch oven fill 1/3 the way full with oil and heat to almost medium high heat, about 325 to 350 degrees.
Peanut Oil
Place the eggs in one dish, and whisk slightly.
2 Extra Large Eggs
Add the flour and cornstarch to another dish and add a pinch or two of salt and pepper, then stir to combine.
2 Cups All Purpose Flour, 2 Tablespoons Cornstarch, 1 Pinch Black Pepper and Salt
Place 2 paper towels on a plate and set aside.
Meanwhile dip the chicken in the egg on both sides, then dredge in the flour/cornstarch on both sides.
Repeat.
Once the oil is hot, add the chicken, cooking only 1 or 2 at a time.
Cook until lightly golden on one side, about 5 to 8 minutes per side, flip over and cook for another 5 to 8 minutes.
Remove to the paper towel lined plate and sprinkle with seasoned salt on both sides.
Season Salt
Tent with a little foil and let rest for a few minutes (3-5 is fine) to redistribute juices.
Enjoy!
The salt brine is used in many thanksgiving turkey recipes to help create a juicy bird, the same technique works great with fried chicken to keep the insides juicy and tender even though it’s being fried in hot oil. If you don’t have a full hour to let the breasts brine at least shoot for 30 minutes.
Fried chicken can be stored in the refrigerator in an airtight container for 3-5 days. Serving: 1breast | Calories: 403kcal | Carbohydrates: 52g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 1924mg | Potassium: 516mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 4mg
READ: Double Dipped Crispy Fried Chicken [+Video]