You want the oil to sizzle lightly around the chicken, if it splatters heavily remove pan from heat to let it cool down before trying again. Be careful not to get splattered with oil! With tongs, place a small piece into the pan to test the temperature. Once all of the chicken has been dredged you are ready for the pan. Finally move the chicken to the clean cutting board or cookie sheet to let it set before it goes into the pan.Place the chicken into the bread crumb bowl gently covering all sides, again you can use a spoon to help cover.Move chicken back into the egg bowl and gently coat all sides.Your hands will start to get messy but just keep going… Then back to the flour and cover all sides well.Move to the egg bowl and gently cover well.Add chicken to the flour and cover well.You can do all of your chicken pieces in one pass through the next steps or do a little at a time, whatever you are most comfortable with:
We are going to ‘double dredge’ the chicken which has 6 steps. I usually set my temperature to just under medium and lower it during cooking if I think it’s cooking too fast.
If the oil is too hot the bread crumbs will burn, if too low, the chicken won’t cook well and can end up too greasy. Since stoves vary in temperature, you may need to adjust. I typically need 2 pans to cook this much chicken at the same time. In a medium sized sauté pan, cover the bottom of the pan with about 1/8″ of oil and set to a medium to medium-low heat. The cutting board (or cookie sheet) should sit next to the 3rd bowl, this will be used to hold the chicken after the dredging.In the 3rd bowl, add the Italian seasoned bread crumbs.In the 2nd bowl, mix flour, garlic powder, onion powder, basil, oregano, paprika, ground mustard, then add salt and pepper to taste.In the first bowl, whisk 6 eggs and then mix in 2 tbs of milk.You will need 3 low sided bowls and a clean cutting board (or cookie sheet). There is no wrong way to do this, they do not need to be the same size or shape. Slice into 1/2″ to 3/4″ strips then cut the strips into shorter pieces. Olive Oil to cover the bottom of your pan Preparation: Chicken:įillet the chicken breasts to even the thickness, this will help reduce the cooking time. It’s that good! :)ģ-4 medium sized skinless boneless chicken breasts Whenever we make it, we eat it for dinner then finish off the leftovers at breakfast with waffles. From breakfast to dinner Jeff’s fried chicken is the perfect addition to every meal. it’s hands down one of my family’s favorite entrees. This fried chicken recipe is so moist and flavorful. Jeff’s Double Dredged Fried Chicken recipe has been requested from so many of you we decided to finally add it to the blog.
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