"This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years." — QUIRKYIQ
Watch video tips and tricks
1 1/2 tablespoons
ground black pepper
1 1/3 cups
ground black pepper
egg yolks, beaten
1 1/2 cups
beer or water
vegetable oil for frying
1 (3 pound)
whole chicken, cut into pieces
Here is a really easy tip to check the temp of your oil - if you place the tip of a wooden spoon in the oil, and little bubbles form around it, the oil is ready to go.
We found the chicken to be very bland and definitely needed more salt. The dredging process worked very well for an crispy crunch, but I would say add salt to the flour mixture, perhaps a tablespoon for bigger flavor.
Ok, I have been searching a lot of different sites for a great friend chicken recipe and I finally found one.
I think the overall mixture make for a great crunchy texture, but I found the flavor to be a bit bland without the use of the dip. I believer a good friend chicken should not have to be dipped (or chicken strips in my case)
I followed the recipe exactly (including the beer, I used my favorite Icehouse) anyways, I used Granulated Garlic instead of Garlic salt and after I tested my first piece I decided it needed more flavor. In the batter I put 2 table spoons of All Season Salt and 1 table spoons of Celery Salt and WOW! They are awesome to eat even without dip.
Anyways, I wanted to leave my .02 cents because this recipe really is very good and worth it.
This chicken is really good and easy to prepare. Here is how I did it. I used legs and thighs which I removed the skin from. Heated the deep frier to 360 degrees and fried the legs 10 minutes and the thighs 15. I didn't think it was spicy but very chrispy.
Wonderful recipe, very similar to my great-grandmother's old family recipe. I added seasoned salt instead of regular salt, added an extra tsp paprika and a tsp of chili powder, 1/4 tsp cumin and I also used shortening to fry the chicken instead of vegetable oil. It was amazing.
This recipe was absolutely outstanding!!
I have tried so many times to perfect fried chicken that is light, juicy and crispy that I had almost given up hope!
Now I have a family favourite that will grace my dinner table for years to come! This chicken rocks!! I am also going to try this batter with halibut. Thanks so much for posting.
We recently made this recipe prior to a hurricane so that we would have something to eat after we lost power. Several hours later, even after sitting on the counter, it was by far the most cripsy chicken I have ever eaten! KFC's secret recipe has nothing on this one. The spices were a little more salty than I like, but it was still a great tasting treat. Next time I will use plain garlic instead of garlic salt, and maybe try some crushed red pepper or chili powder to bump up the spice. This will definitley become a hurricane necessity along with bottle water and flashlights! Thanks for the post.
I tried this recipe after reading the reviews so I also doubled the spices, except for the black pepper. I also added a dash of tabasco to the wet ingredients. To boost the flavour of the chicken, I marinated it in buttermilk with garlic salt, poultry seasoning, and a dash of tabasco. Chicken was flavourful and moist and the coating was crispy and delicious. Make sure your oil is hot enough and, if you fry in batches that it comes back up to temp between batches. This will prevent greasy coating.
* Percent Daily Values are based on a 2,000 calorie diet.
Triple Dipped Fried Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 167
Discover the secret ingredient that makes this fried chicken the best.
Chef John’s buttermilk fried chicken is impossibly crispy and tasty.
See how to make garlicky chicken breasts cooked chicken fried steak-style.