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.

Dredging diced chicken