Southern Fried Chicken

By melissab

Ingredients

• 4 Boneless Skinless Chicken Breasts
• 2 Cups of Water
• 1 Tablespoon of Salt
• 2 Cups of Flour
• Pinch of Pepper and salt
• 2 Extra Large Eggs
• Season Salt
• Peanut Oil for frying

Details

Servings 4
Preparation time 60mins
Cooking time 75mins
Adapted from ohsweetbasil.com

Preparation

Step 1

Oh man, I love that we at least did picnics. Yes, they take a little more work and eating on a blanket may not be as convenient as a table, but trust me your kids will love it. It’s an important part about growing up. There’s something wonderful about relaxing in the warm sunshine with delicious food, and this time you don’t have to run to KFC, I’ll give you a fool proof, easy fried chicken recipe that everyone will be begging for more and the seasoning is so delicious you’ll be licking your fingers. All we do is is set the chicken in salt water for thirty minutes to make it more juicy and flavorful (we figured, if it works for Thanksgiving turkey it must work for fried chicken!), then do a double dip in egg and flour (because one time just didn’t make them crunchy enough and everyone needs extra crunchy yumminess) and then fry. Once the breasts are done, remove from the oil and sprinkle with season salt, we use

In a large bowl add the water and salt, stir together until it begins to dissolve and then add the chicken. Refrigerate for 1 hour.

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.

Place the eggs in one dish, and whisk slightly. Add the flour to another dish and add a pinch or two of salt and pepper, then stir to combine.

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 on both sides. 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. Tent with a little foil and let rest for a few minutes (3-5 is fine) to redistribute juices.

How to Make Tender Shredded Beef

I know, frying is so tricky! You double dip by dipping the chicken in each mixture once and then going back and doing it a second time. So yummy!

Great thanks. That was obvious to me but I wasn’t sure if the flour mixture would come off dipping it again in the egg, wanted to make sure there wasn’t a different method. I’ve got a cast iron pan and will be trying it tonight. Looking forward to it!

Your fried chicken recipe looks as southern as any other I’ve come across. When I was cosiderbly younger (20) I would have certainly tried your recipe. Now that I’m considerably older (63) all I can do is add it to my collection. I have high blood pressure so. I make my own seasoning mixes to be sure there’s no salt. Sprinkling the seasoning on after cooking is something I will try.

I look forward to using your recipe for Southern Fried Chicken. The honey roasted chicken looks absolutely perfect too! I am from the Good Ole’ South, I have never heard of the brine thing, except for turkey, smart move! Sorry for the rude comments of my fellow Southerners. In the South there is no wrong way! And to let you in on a secret, I DO NOT dredge my chicken. I rinse and pat dry the chicken, then I place the chicken pieces in a large freezer bag full of my seasoned flour and shake. I remove the chicken and let sit on scott towels and shake again. Then fry in an iron skillet. Sometimes I deep fry for the color and bake 350 for 1 hr to finish. I am glad I found your recipes!! Thanks

I like that your recipe has room to add seasonings of choice. I have been cooking for 40 years and I’m still trying and learning new things.I will be trying your recipe soon.Thanks for posting it!

I like that your recipe is simple and has room for adding any seasoning of choice. I have been cooking for 40 years and I’m still trying and learning new recipes all the time! I will be trying your recipe soon. Thanks so much for posting.

No self-respecting Southern cook would ever fry chicken with anything but bone-in pieces of chicken. Also, in the South, we do not dredge our chicken in egg before flouring. In fact, it’s pretty much unheard of. We simply remove the chicken from the brine, shake off the excess water, and place it in a brown paper bag with plenty of seasoned flour. Shake until it’s thoroughly coated and fry on ONLY a cast iron skillet.

Nothing more Southern than fried chicken. I featured it on my Friday Five – Southern addition over @ Feed Your Soul Too –

http://www.feedyoursoul2.com/2013/08/friday-five-southern-addition.html

This looks delicious! Must. Make. Soon.

My boyfriend has already requested that I make this for him!

That seriously makes my day. Thank you!!

Robyn Stone | Add a Pinch

So – my husband still loves KFC and when he gets to choose where we go to eat, that’s what he usually chooses. But I totally am going to make this for him because I know it’s got to be so much better!!

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