Triple Dipped Fried Chicken
Get ready to savor the ultimate crunch with this irresistible Triple Dipped Fried Chicken recipe! Perfectly seasoned and coated with three layers of crispy goodness, this fried chicken delivers a flavorful punch in every bite. The secret lies in the combination of a spiced flour mixture—featuring paprika, cayenne, garlic, and onion powder—and a creamy buttermilk-egg dip, which creates a thick, ultra-crisp coating that stays crunchy even after frying. With a frying technique that ensures each piece is golden brown and cooked to juicy perfection, this recipe guarantees restaurant-quality results right in your kitchen. Serve this indulgent dish with your favorite dipping sauces or classic sides, and watch it become the star of your next family meal or gathering.
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Recipe Information
Ingredients
- 8 pieces Chicken pieces (drumsticks, thighs, wings, or breasts)
- 3 cups All-purpose flour
- 1 cup Cornstarch
- 1 tablespoon Baking powder
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 teaspoons Paprika
- 1 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 cups Buttermilk
- 2 large Eggs
- 6 cups Vegetable oil (for frying)
Instructions
Thoroughly clean and pat dry the chicken pieces. Set them aside.
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne pepper, salt, and ground black pepper. Mix well to create a seasoned flour mixture.
In a separate medium bowl, whisk together the buttermilk and eggs until smooth. This will serve as the wet dip.
Prepare the breading station by setting up three shallow bowls or pans: one with plain flour, one with the buttermilk-egg mixture, and one with the seasoned flour mixture.
Heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use a deep-frying thermometer to monitor the oil temperature.
Dip a chicken piece first into the plain flour, coating it lightly. Shake off any excess.
Next, immerse the chicken into the buttermilk-egg mixture, ensuring it is evenly coated.
Then, generously coat the chicken piece in the seasoned flour mixture, pressing the flour onto the chicken to create a thick layer.
Repeat steps 6 through 8 for a second and third round, ensuring each chicken piece is triple-dipped for extra crunch.
Carefully place the coated chicken into the hot oil. Fry in small batches to avoid overcrowding, which can lower the oil temperature.
Cook each piece for 10-12 minutes (depending on the size), turning occasionally, until golden brown and cooked through. Use an instant-read thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
Transfer the fried chicken to a wire rack placed over a baking sheet to drain excess oil and stay crispy.
Repeat the frying process with the remaining chicken pieces.
Serve immediately with your favorite dipping sauces or sides. Enjoy your crispy, triple-dipped fried chicken!
Nutrition Facts
Calories |
4147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.6 g | 480% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 1761 mg | 77% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 6.6 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 218 mg | 17% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1124 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
