Triple Dipped Fried Chicken

Triple Dipped Fried Chicken

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"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."
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50 m servings 661 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 661 kcal
  • 33%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 73.2g
  • 24%
  • Protein:
  • 42.4 g
  • 85%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 1840 mg
  • 74%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
  2. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
  3. Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.


  1. 461 Ratings

Most helpful positive review

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.

Most helpful critical review

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 tables...

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.

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 flavo...

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 an...

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 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 chicke...

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 crip...

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 w...

This was GREAT! Finally, I know how to make a chicken coating that doesn't fall off when frying and stays crispy! I even tried this on Chicken Fried Steak and it was delicious!

Delish!! I cooked this for dinner in the deep fryer and it was perfect! The crunch was fantastic! I used chicken breasts instead of chicken pieces. Very very yummy! This will replace my normal f...

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