Double Dredge Fried Chicken

• 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

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

chicken breasts, salt, flour, salt, ground black pepper, eggs, peanut oil, additional seasoning salt

Taken from www.food.com/recipe/double-dredge-fried-chicken-351571 (may not work)