Snoop Dogg's Fried Chicken (Potato Chip Fried Chicken)
Snoop Dogg's Fried Chicken (Potato Chip Fried Chicken)
Ingredients
For the Brine
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 2 bay leaves
- 1 orange, large strips of peel
- 1 teaspoon red pepper flakes, optional
For the Chicken
- 2 1/2 pounds assorted chicken pieces, such as drumsticks, thighs, and wings
- 2 cups buttermilk
For the Dredging Mixture
- 2 cups all-purpose flour
- 1/2 cup fine cornmeal
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups plain potato chips, finely crushed
For Frying
- 8 cups vegetable oil, or other high smoke point oil, for deep-frying
Instructions
- 1
Prepare the Brine: In a large pot, combine the water, kosher salt, granulated sugar, bay leaves, orange peel strips, and red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar are fully dissolved. Remove from heat and allow the brine to cool completely to room temperature. This is crucial to prevent cooking the chicken.
⏱️ 10 min
- 2
Marinate the Chicken: Place the assorted chicken pieces into a large bowl or container. Pour the completely cooled brine over the chicken, ensuring all pieces are fully submerged. Cover the bowl and refrigerate for at least 10 hours, or preferably overnight, to tenderize the chicken and infuse it with flavor.
⏱️ 600 min
- 3
Set Up Dredging Station: Once the chicken has marinated, prepare your dredging station. In a shallow bowl, pour the buttermilk. In a separate, larger shallow bowl, combine the all-purpose flour, fine cornmeal, garlic powder, kosher salt, black pepper, and finely crushed potato chips. Mix these dry ingredients thoroughly until well combined.
⏱️ 5 min
- 4
Prepare Chicken for Dredging: Remove the chicken pieces from the brine and discard the brine. Pat each chicken piece thoroughly dry with paper towels. This step is important for the coating to adhere properly.
⏱️ 5 min
- 5
Dredge the Chicken: Take one dried chicken piece at a time and first dip it into the buttermilk, ensuring it is fully coated. Allow any excess buttermilk to drip off. Then, transfer the buttermilk-coated chicken directly into the seasoned flour and potato chip mixture. Press the coating firmly onto the chicken, ensuring a thick and even crust. Set the dredged chicken aside on a wire rack while you coat the remaining pieces.
⏱️ 10 min
- 6
Deep-Fry the Chicken: Heat the vegetable oil in a deep-fryer or a large, heavy-bottomed pot (such as a Dutch oven) over medium-high heat until it reaches 350°F. Carefully place 2-3 dredged chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, turning occasionally, until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F. Use an instant-read thermometer to check the thickest part of the chicken without touching the bone.
⏱️ 20 min•🌡️ 350
- 7
Drain and Serve: Once cooked, carefully remove the fried chicken from the oil using tongs and transfer it to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken, ensuring the oil temperature returns to 350°F between batches. Serve the Snoop Dogg's Fried Chicken hot and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Snoop Dogg's Fried Chicken (Potato Chip Fried Chicken)
Ingredients
For the Brine
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 2 bay leaves
- 1 orange, large strips of peel
- 1 teaspoon red pepper flakes, optional
For the Chicken
- 2 1/2 pounds assorted chicken pieces, such as drumsticks, thighs, and wings
- 2 cups buttermilk
For the Dredging Mixture
- 2 cups all-purpose flour
- 1/2 cup fine cornmeal
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups plain potato chips, finely crushed
For Frying
- 8 cups vegetable oil, or other high smoke point oil, for deep-frying
Instructions
- 1
Prepare the Brine: In a large pot, combine the water, kosher salt, granulated sugar, bay leaves, orange peel strips, and red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar are fully dissolved. Remove from heat and allow the brine to cool completely to room temperature. This is crucial to prevent cooking the chicken.
⏱️ 10 min - 2
Marinate the Chicken: Place the assorted chicken pieces into a large bowl or container. Pour the completely cooled brine over the chicken, ensuring all pieces are fully submerged. Cover the bowl and refrigerate for at least 10 hours, or preferably overnight, to tenderize the chicken and infuse it with flavor.
⏱️ 600 min - 3
Set Up Dredging Station: Once the chicken has marinated, prepare your dredging station. In a shallow bowl, pour the buttermilk. In a separate, larger shallow bowl, combine the all-purpose flour, fine cornmeal, garlic powder, kosher salt, black pepper, and finely crushed potato chips. Mix these dry ingredients thoroughly until well combined.
⏱️ 5 min - 4
Prepare Chicken for Dredging: Remove the chicken pieces from the brine and discard the brine. Pat each chicken piece thoroughly dry with paper towels. This step is important for the coating to adhere properly.
⏱️ 5 min - 5
Dredge the Chicken: Take one dried chicken piece at a time and first dip it into the buttermilk, ensuring it is fully coated. Allow any excess buttermilk to drip off. Then, transfer the buttermilk-coated chicken directly into the seasoned flour and potato chip mixture. Press the coating firmly onto the chicken, ensuring a thick and even crust. Set the dredged chicken aside on a wire rack while you coat the remaining pieces.
⏱️ 10 min - 6
Deep-Fry the Chicken: Heat the vegetable oil in a deep-fryer or a large, heavy-bottomed pot (such as a Dutch oven) over medium-high heat until it reaches 350°F. Carefully place 2-3 dredged chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, turning occasionally, until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F. Use an instant-read thermometer to check the thickest part of the chicken without touching the bone.
⏱️ 20 min•🌡️ 350 - 7
Drain and Serve: Once cooked, carefully remove the fried chicken from the oil using tongs and transfer it to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken, ensuring the oil temperature returns to 350°F between batches. Serve the Snoop Dogg's Fried Chicken hot and enjoy!
⏱️ 5 min