Ultimate Triple Dipped Fried Chicken

Name: Ultimate Triple Dipped Fried Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cup buttermilk; 2 teaspoon salt; 1 teaspoon black pepper (freshly ground); 1 teaspoon paprika; 3 cup all-purpose flour; 2 teaspoon garlic powder; 2 teaspoon onion powder; 1 teaspoon cayenne pepper (optional); 1 teaspoon salt; 1.5 kg chicken pieces (legs and thighs preferred); 1 litre vegetable oil (for frying)

65 min 6 servings Medium

All Recipes

Crispy on the outside and juicy on the inside, this triple dipped fried chicken is the ultimate comfort food.

Prep

20 min

Cook

30 min

Total

65 min

Servings

Difficulty

Medium

Fried chicken is a beloved classic that never goes out of style. Our version takes it to the next level with a triple dipping method, ensuring maximum crunch and flavour in every bite. Whether you're hosting a gathering or simply indulging in comfort food at home, this recipe is perfect for all fried chicken enthusiasts. The secret to its success lies in the layers of seasoned flour and a buttermilk marinade, creating a crispy coating that locks in the juiciness of the chicken. With just the right blend of spices, this dish is sure to please anyone, from picky eaters to seasoned gourmets.

Instructions

Prepare the marinade

In a large bowl, combine buttermilk, salt, black pepper, and paprika. Mix well.

Pro tip: Marinate overnight for enhanced flavour.

Marinate the chicken

Add chicken pieces to the buttermilk mixture. Ensure each piece is well-coated. Cover and refrigerate for at least 2 hours.

Prepare the coating

In a separate bowl, whisk together the flour, garlic powder, onion powder, cayenne pepper, and salt.

Heat the oil

In a large heavy-bottomed pot, heat oil to 175°C (350°F). Use a thermometer for accuracy.

Pro tip: Maintain oil temperature for consistent frying.

Triple dip chicken

Remove chicken from marinade, letting excess drip off. Coat in flour mixture, dip back into buttermilk, and coat again in flour.

Pro tip: Ensure even coating for maximum crispiness.

Fry the chicken

Carefully place chicken pieces into the hot oil, frying in batches. Cook for 15 minutes, turning occasionally, until golden brown and internal temperature reaches 74°C (165°F).

Pro tip: Do not overcrowd the pot.

Rest and serve

Remove chicken from oil and let rest on a wire rack over a baking sheet for 5 minutes before serving.

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Tips & Tricks

Use a thermometer to ensure oil is at the correct temperature.
Let the chicken rest after frying for maximum juiciness.
Adjust seasoning to taste for a personalized flavour.

Frequently Asked Questions

What makes this fried chicken triple dipped?

The chicken is coated in flour, dipped back into buttermilk, and coated again in flour for extra crispiness.

How long should I marinate the chicken?

Marinate for at least 2 hours, but overnight is recommended for deeper flavour.

What temperature should the oil be for frying?

The oil should be heated to 175°C (350°F) for optimal frying.

Can I use other chicken parts?

Yes, you can use any chicken parts, but legs and thighs are preferred for their juiciness.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Is the cayenne pepper necessary?

Cayenne pepper is optional and can be adjusted based on your spice preference.

Serving Suggestions

Serve this triple dipped fried chicken with classic sides like coleslaw, mashed potatoes, or a fresh garden salad. It pairs beautifully with a chilled glass of lemonade or your favourite beer for a complete meal. To make ahead, you can marinate the chicken overnight for an even deeper flavour. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Nutrition per serving

450

Calories

30g

Protein

20g

Fat

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