Crispy Triple-Dipped Fried Chicken
Crispy Triple-Dipped Fried Chicken
Ingredients
For the Chicken
- 3 pounds bone-in, skin-on chicken pieces, such as thighs, drumsticks, and wings
- 2 cups buttermilk
- 1 tablespoon hot sauce
For the Dry Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper, or more, to taste
- 2 teaspoons salt
- 1 teaspoon black pepper
For Frying
- 4 cups vegetable oil, or enough to fill pot 3-4 inches deep
Instructions
- 1
In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min
- 2
In a separate large, shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper until well combined. This is your dry coating mixture.
⏱️ 5 min
- 3
Remove the chicken from the buttermilk, allowing excess to drip off, but do not pat dry. Dredge each piece of chicken thoroughly in the dry coating mixture, ensuring it's completely covered. Set aside on a plate.
⏱️ 10 min
- 4
In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of 3 to 4 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Working in batches to avoid overcrowding the pot, carefully take a coated chicken piece and dip it into the hot oil for just 1-2 seconds, then immediately lift it out. Dip it back into the oil for another 1-2 seconds, lift it out again, and then dip it a third time, finally releasing it into the hot oil to deep fry.
⏱️ 5 min•🌡️ 350
- 6
Fry the chicken for 6-8 minutes per side, or until golden brown and cooked through, with an internal temperature of 165°F. Thicker pieces may take longer. Maintain the oil temperature as close to 350°F as possible throughout frying.
⏱️ 10 min•🌡️ 350
- 7
Once cooked, carefully remove the fried chicken from the oil using metal tongs. Briefly dip the hot chicken back into the oil for 1-2 seconds for an extra crisp, then remove and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 5 min
- 8
Repeat the frying process with the remaining chicken pieces. Serve immediately and enjoy your crispy triple-dipped fried chicken!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Triple-Dipped Fried Chicken
For the Chicken
- 3 pounds bone-in, skin-on chicken pieces, such as thighs, drumsticks, and wings
- 2 cups buttermilk
- 1 tablespoon hot sauce
For the Dry Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper, or more, to taste
- 2 teaspoons salt
- 1 teaspoon black pepper
For Frying
- 4 cups vegetable oil, or enough to fill pot 3-4 inches deep
Instructions
- 1
In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min - 2
In a separate large, shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper until well combined. This is your dry coating mixture.
⏱️ 5 min - 3
Remove the chicken from the buttermilk, allowing excess to drip off, but do not pat dry. Dredge each piece of chicken thoroughly in the dry coating mixture, ensuring it's completely covered. Set aside on a plate.
⏱️ 10 min - 4
In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of 3 to 4 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Working in batches to avoid overcrowding the pot, carefully take a coated chicken piece and dip it into the hot oil for just 1-2 seconds, then immediately lift it out. Dip it back into the oil for another 1-2 seconds, lift it out again, and then dip it a third time, finally releasing it into the hot oil to deep fry.
⏱️ 5 min•🌡️ 350 - 6
Fry the chicken for 6-8 minutes per side, or until golden brown and cooked through, with an internal temperature of 165°F. Thicker pieces may take longer. Maintain the oil temperature as close to 350°F as possible throughout frying.
⏱️ 10 min•🌡️ 350 - 7
Once cooked, carefully remove the fried chicken from the oil using metal tongs. Briefly dip the hot chicken back into the oil for 1-2 seconds for an extra crisp, then remove and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 5 min - 8
Repeat the frying process with the remaining chicken pieces. Serve immediately and enjoy your crispy triple-dipped fried chicken!
⏱️ 5 min