DREDGE FOOD RECIPES

DOUBLE DREDGE FRIED CHICKEN RECIPE - FOOD.COM

Double Dredge Fried Chicken Recipe - Food.com image

This is my family's favorite fried chicken! I have been using this recipe for years now and it's great hot or cold. This is a little on the salty side, but it's perfect for us. If you like less salt, cut back on the amount of salt during the soaking time. Great with baked beans and a potato salad.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 8

Ingredients

12 boneless skinless chicken breasts
1/3 cup salt
1 (2 1/2 lb) bag all-purpose flour
3 teaspoons seasoning salt
2 teaspoons ground black pepper
6 large eggs
peanut oil (for frying)
additional seasoning salt

Steps:

Rinse chicken. Place chicken and salt in a bowl and add water to cover. Soak 30 minutes.
In a separate bowl, stir flour, seasoned salt and pepper together.
Beat eggs in another bowl.
Drain the chicken. Dip each piece in beaten eggs and then in the flour mixture. Set aside on a floured baking sheet.
Fill a dutch oven half full of peanut oil. Heat oil to 325 to 350 degrees.
Dredge each piece of chicken in the eggs and then the flour mixture again. Place carefully into the hot oil.
Fry the chicken in batches until golden, turning to brown evenly. Cooking time is approximate.
Remove the chicken from the oil and drain on paper towels. Sprinkle chicken with seasoned salt.

Nutrition Facts : Calories 512.5, FatContent 4.9, SaturatedFatContent 1.3, CholesterolContent 174.2, SodiumContent 3254.3, CarbohydrateContent 72.8, FiberContent 2.6, SugarContent 0.5, ProteinContent 40.2

EXTRA-CRISPY FRIED FISH RECIPE | FOOD & WINE

Extra-Crispy Fried Fish Recipe | Food & Wine image

Adam Evans, of Automatic Seafood and Oysters in Birmingham, Alabama, serves up this perfectly tender and delightfully crispy fried fish that never seems to lose its crunch, even in takeaway containers. His secret is in the dredge. Gluten-free tapioca flour and rice flour team up with effervescent club soda in this light batter that becomes exceptionally crispy-and stays that way up to an hour after cooking. Delicious on its own, this fish also makes great sandwiches and tacos.

Provided by Adam Evans

Categories Fish

Total Time 25 minutes

Yield 2 to 4

Number Of Ingredients 20

Ingredients

¼ cup plus 1 tablespoon white rice flour (about 1 3/8 ounces)
¼ cup tapioca flour (about 1 1/8 ounces)
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup plus 2 tablespoons white rice flour (about 2 5/8 ounces)
½ cup tapioca flour (about 2 1/8 ounces)
1?¼ teaspoons onion powder
1?¼ teaspoons garlic powder
¾ teaspoon gochugaru or 1/2 teaspoon crushed red pepper
¾ teaspoon baking powder
¾ teaspoon ground turmeric
¾ teaspoon black pepper
½ teaspoon kosher salt
½ teaspoon granulated sugar
1 cup cold club soda
8 cups peanut oil
1 pound (1- to 1 1/2-inch-thick) skinless mahi-mahi or flounder fillets, or skin-on brown trout fillets (4 fillets)
1?½ teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
French fries and tartar sauce, for serving

Steps:

Make the dredge
Make the batter

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