Triple Dipped Fried Chicken Recipe - Allrecipes.com
Triple Dipped Fried Chicken Recipe
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Triple-Dipped Fried Chicken
See how to make the crispiest, tastiest homemade fried chicken ever. See more
  • READY IN 50 mins

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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2008

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
Aug 09, 2010

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.

 
Jun 24, 2007

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.

 
Aug 23, 2005

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.

 
Jan 31, 2011

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.

 
Sep 16, 2005

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.

 
Nov 12, 2011

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.

 
May 14, 2007

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.

 

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Nutrition

  • Calories
  • 661 kcal
  • 33%
  • Carbohydrates
  • 73.2 g
  • 24%
  • Cholesterol
  • 168 mg
  • 56%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 42.4 g
  • 85%
  • Sodium
  • 1840 mg
  • 74%

* Percent Daily Values are based on a 2,000 calorie diet.

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