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!!! πŸ˜€

      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 πŸ˜€

        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. πŸ™‚

      Liked by 1 person

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    • 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. πŸ™‚


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