Double dipped fried chicken

1. Rise chicken well. Place chicken in a large bowl and add enough water to cover. Add salt. Soak at least 30 minutes. In a separate bowl, stir together flour, seasoned salt, and pepper. In a small bowl, beat eggs. Drain chicken. Dip each piece in beaten eggs and then in flour mixture. Place chicken on floured baking sheet. Fill a Dutch oven half full of vegetable oil. Heat oil to 325 to 350. Dredge each piece of chicken in eggs and then flour mixture again. Shake off excess flour and carefully place into oil. Fry chicken, in batches, until golden brown, turning once or twice to brown evenly. Remove chicken from oil; drain on paper towels. Sprinkle chicken with seasoned salt and chopped parsley, if desired.