Jeff’s Double Dredged Fried Chicken recipe has been requested from so many of you we decided to finally add it to the blog. This fried chicken recipe is so moist and flavorful.. it’s hands down one of my family’s favorite entrees. From breakfast to dinner Jeff’s fried chicken is the perfect addition to every meal. Whenever we make it, we eat it for dinner then finish off the leftovers at breakfast with waffles. It’s that good! :)
Enjoy and bon appétit!
3-4 medium sized skinless boneless chicken breasts
2 cups of all purpose flour
2 cups Italian seasoned bread crumbs
2 tbs garlic powder
2 tbs onion powder
2 tbs milk
1 1/2 tsp basil leaves
1 1/2 tsp oregano leaves
1 tsp smoked paprika
1/2 tsp ground mustard
Salt and pepper as desired
Olive Oil to cover the bottom of your pan
Fillet the chicken breasts to even the thickness, this will help reduce the cooking time. Slice into 1/2″ to 3/4″ strips then cut the strips into shorter pieces. There is no wrong way to do this, they do not need to be the same size or shape.
You will need 3 low sided bowls and a clean cutting board (or cookie sheet).
- In the first bowl, whisk 6 eggs and then mix in 2 tbs of milk
- In the 2nd bowl, mix flour, garlic powder, onion powder, basil, oregano, paprika, ground mustard, then add salt and pepper to taste
- In the 3rd bowl, add the Italian seasoned bread crumbs
- 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 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. I typically need 2 pans to cook this much chicken at the same time. Since stoves vary in temperature, you may need to adjust. 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. I usually set my temperature to just under medium and lower it during cooking if I think it’s cooking too fast.
Dredge and Fry:
We are going to ‘double dredge’ the chicken which has 6 steps. 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:
- Add chicken to the flour and cover well
- Move to the egg bowl and gently cover well
- Then back to the flour and cover all sides well. Feel free to use a spoon to help cover. Your hands will start to get messy but just keep going…
- Move chicken back into the egg bowl and gently coat all sides
- Place the chicken into the bread crumb bowl gently covering all sides, again you can use a spoon to help cover
- Finally move the chicken to the clean cutting board or cookie sheet to let it set before it goes into the pan
Once all of the chicken has been dredged you are ready for the pan. Be careful not to get splattered with oil! With tongs, place a small piece into the pan to test the temperature. 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. Cook the chicken on the first side 5 – 6 minutes or until golden brown then turn, lowering the temperature if the first side is too brown. After about 2-3 mins on the 2nd side, cover the pan and continue letting cook to a golden brown then remove pan from heat and keep covered until ready to serve.
Serve with Jeff’s Fresh Lime Slaw (recipe below) or any of your favorite side dishes.
Jeff’s Lime Slaw
1 – 14 oz package of shredded 3 colored cabbage 0r chop your own
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
1/2 cup diced white onion
1/2 cup white distilled vinegar
1/2 cup cold water
1 tbs sugar
2 to 3 tbs crumbed bacon
1/2 lime – juiced
Salt and pepper to taste
Dice peppers and onion then combine all dry ingredients in a large bowl. Add vinegar, water and lime juice then mix throughly for 30 – 45 seconds. Allow slaw to marinate for 20 minutes or more stirring occasionally before serving.
Click here to view more of Jeff’s recipes.