This recipe keeps the dove breast juicy and has a couple of tricks for getting a SUPER crispy chicken-fried coating.
Bacon wrapping dove breast meat is undeniably the most popular way to prepare it, although this recipe is a strong contender to become your new favorite. Where most chicken-fried meats fail is by giving a limp, soggy and oil laden coating. NOT HERE! These little morsels are super crunchy and crispy, and cooked to perfection.
Tricks to achieve perfect chicken fried dove:
Double dredge your flour. One of my favorite parts of chicken-fried anything is the extra crispy crags and nubs of coating on the outside. The best way to achieve this is with a double dredge system – a light coat, then a wet bath, then a super heavy coat.
Up your seasoning game. Probably my biggest and best kept secret is HOW I season my flour. I use Hardcore Carnivore Amplify, which is a ‘mega-savory flavor dust” full of umami flavors that is perfect for seasoned flour. It gives it a “I dunno what that is, but it’s DELICIOUS” edge.
Have your oil at the right temp. Honestly, this is THE trick to crisp versus soggy fried anything. The biggest mistake you can make is dropping food into oil that is not hot enough – it just soaks it all up and becomes greasy. You MUST have your oil at 350-375f to fry successfully, so you’ll need a quality thermometer to monitor that. The temperature will drop as you add food, so let the oil come back up to temp between batches, too.