Fantastic Bake Along – Double Dipped Crispy Fried Chicken!

This month for our Fantastic Bake Along we cooked up some delicious fried chicken! Thanks Tracy @It’s a T-Sweets Day for a truly Fantastic Recipe.

I followed Tracy’s very easy recipe – Double Dipped Fried Chicken.

I make fried chicken tenders at least once or twice a month in my house. I usually use the 3 Dredge method.

  1. Seasoned flour
  2. Egg & water
  3. Seasoned Panko bread crumbs

But for today’s Bake Along I swapped the water for milk and the Panko for another coating of the seasoned flour.

The results were delicious!

fried chicken 1

Here’s my SUPER SECRET tip for the BEST results with fried chicken – Brine that bird!

Yup – I put my frozen chicken into what’s called a quick brine – I fill a big bowl full of warm water (enough to cover all the chicken pieces) and dissolve 1/2 cup of salt in it. That’s it. No other seasoning or anything. I let the chicken thaw in that brine for several hours. Then I dry the chicken pieces off with some paper towel and fry as usual.

The chicken comes out so tasty, moist, and tender. Try it – I bet you will never again fry chicken without giving it a brine first! This is especially important when using boneless skinless chicken breasts or pork chops – since these both tend to be dry. Brine them for several hours first and you will be deliciously delighted!

fried chicken 2

Here you can see my other SECRET weapon for fantastic fried chicken in use – my cast iron skillet! I use vegetable oil but have also used Butter Flavor Crisco to fry my chicken.

Take a minute to go check out everyone else’s Fantastic Bake Along Chicken!!

Tracy @It’s a T-Sweets Day!

Kathy @Sewing Etc

Emma @Emma’s Craft Project

Brenna @crochet539

I can’t wait to see what’s cooking next month! Come on and Bake Along with us!!

fantastic bake along

Thanks for reading!

~ Tami


20 responses to “Fantastic Bake Along – Double Dipped Crispy Fried Chicken!

    • Yes!! Brine it! Just a ton of salt and warm water. Then coat it with whatever you like and fry it up!! You’re going to scream YUMMMM THANK YOU TAMI FOR TELLING ME TO BRINE!!! 😀

      Liked by 1 person

      • I just picked up my groceries, and I got some chicken breast, I might have to “spend” some points on fried chicken today, because it really does look good. Please excuse the spelling errors in my first comment, I tend not to proofread things when I type on my phone. It’s a bad habit that I need to break.

        Liked by 1 person

      • Those will be points well spent Kate! I’m sure you were just very excited to finish typing so you could go get some chicken – completely understandable and I didn’t even notice the errors anyways LOL 😀

        Liked by 1 person

    • I’ve tried getting fancy with it – added garlic, some herbs and whatnot but really all you need is good old salt! If you were going to brine overnight or for more than 8 hours you can use less salt. I usually don’t plan quite that far ahead so I go with at least half a cup of salt. 🙂

      Liked by 1 person

  1. Pingback: Fantastic Bake Along – Double Dipped Fried Chicken | Emma's craft projects·

    • Nope it doesn’t – I was worried about that too when I first started doing it. I don’t put additional salt on when I’m cooking things that I brine. The salinity helps to break down the muscle fiber of the meat which makes it tender and allows it to absorb about 10% more moisture than non brined meat. During the cooking process meat generally loses up to 20% moisture. The brine helps to keep meat like chicken and pork super moist after cooking. 🙂


  2. Pingback: Fantastic Bake Along!! — Double Dipped Fried Chicken – Life, Tea, and Everything·

  3. Pingback: May Makes! | Tanglewood Knots·

I would love to hear your comments!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s