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If you're craving some seriously crispy fried chicken, this Triple Dipped Fried Chicken Recipe is your ticket to flavor town. With a perfect blend of spices and a triple dip in buttermilk and flour, each bite delivers a satisfying crunch. Let's get cooking and bring some mouthwatering goodness to your table!
Triple Dipped Fried Chicken Recipe
Ingredients:
- 4 pieces boneless, skinless chicken breasts
- 2 cups all-purpose flour
- 1 cup buttermilk
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp optional cayenne pepper
- 2 cups for frying vegetable oil
Instructions:
- In a large bowl, mix flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- In another bowl, pour the buttermilk.
- Dip each chicken piece into the flour mixture, then into the buttermilk, and back into the flour mixture. Repeat this process for a triple dip.
- Heat the oil in a deep fryer to 350°F (175°C).
- Fry the chicken pieces in the hot oil until golden brown and cooked through, about 10 minutes.
- Remove the chicken and drain on paper towels. Serve hot.
What You Will Need
Read more: Southern Buttermilk Fried Chicken Recipe
What you will need to make triple dipped fried chicken
- All-purpose flour: Forms the crispy coating, giving the chicken its signature crunch and golden brown color.
- Buttermilk: Adds tangy flavor, tenderizes the meat, and helps the flour stick better for a thicker crust.
- Garlic powder: Infuses the chicken with a savory, aromatic flavor that complements the other spices.
- Onion powder: Adds a subtle sweetness and depth of flavor, enhancing the overall taste.
- Paprika: Provides a mild, smoky flavor and a vibrant color to the coating.
- Cayenne pepper: Adds a kick of heat, making the chicken spicy and flavorful.
- Vegetable oil: Essential for frying, it ensures even cooking and a crispy exterior.
Tools and Instruments Required
What tools/instruments will be needed to make Triple Dipped Fried Chicken Recipe
- Mixing bowl: Essential for combining flour and spices, ensuring even coating on chicken.
- Deep fryer: Maintains consistent oil temperature for perfectly fried chicken.
- Tongs: Safely handles chicken pieces when dipping and frying.
- Paper towels: Drains excess oil from fried chicken, keeping it crispy.
Triple Dipped Fried Chicken Recipe
This triple dipped fried chicken is crispy, juicy, and full of flavor. Perfect for a family meal or a gathering with friends.
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Ingredients:
Main Ingredients
- 4 pieces Chicken Breasts boneless, skinless
- 2 cups All-Purpose Flour
- 1 cup Buttermilk
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Cayenne Pepper optional
- 2 cups Vegetable Oil for frying
Instructions:
- 1. In a large bowl, mix flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- 2. In another bowl, pour the buttermilk.
- 3. Dip each chicken piece into the flour mixture, then into the buttermilk, and back into the flour mixture. Repeat this process for a triple dip.
- 4. Heat the oil in a deep fryer to 350°F (175°C).
- 5. Fry the chicken pieces in the hot oil until golden brown and cooked through, about 10 minutes.
- 6. Remove the chicken and drain on paper towels. Serve hot.
Notes:
For extra crispiness, let the coated chicken rest for 10 minutes before frying.
Read more: Fried Chicken Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare chicken as directed up to the frying step.
- Place coated chicken on a baking sheet lined with parchment paper.
- Cover with plastic wrap and refrigerate for up to 24 hours.
Freezing Instructions
- After coating, place chicken pieces on a baking sheet.
- Freeze until solid, about 2 hours.
- Transfer frozen chicken to a freezer-safe bag or container.
- Store in the freezer for up to 3 months.
- When ready to cook, thaw in the refrigerator overnight.
- Fry as directed in the recipe.
For extra crunch, let the chicken rest for 10 minutes after the first dip in flour before continuing with the second dip. This helps the coating adhere better.
Frequently Asked Questions
FAQ:
How do I ensure the chicken is cooked through?
Use a meat thermometer. The internal temperature should reach 165°F (74°C).
Can I use a different type of flour?
Yes, but all-purpose flour gives the best texture.
What if I don't have buttermilk?
Substitute with regular milk mixed with a tablespoon of lemon juice or vinegar.
How can I make the chicken spicier?
Add more cayenne pepper or hot sauce to the buttermilk.
Can I bake instead of fry?
Yes, bake at 400°F (200°C) for 25-30 minutes, flipping halfway.
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