Servings: 8. Calories: kcal. Author: Shawn. Ingredients 5 lbs. US Customary - Metric. Instructions Marinate Chicken Combine the marinade ingredients in a large glass or plastic mixing bowl and whisk them together. Add in the chicken pieces and stir to coat. Cover with plastic wrap and refrigerate for 12 to 24 hours, rotating pieces of chicken at least one time to ensure they're coated in the mixture. When you're ready to cook the chicken, remove it from the fridge and add the vegetable oil to a heavy bottomed pan or deep fryer and heat to degrees F.
Line a large, rimmed baking sheet with foil and place a cooling rack on top, set aside. For The Breading Combine the flour, cornstarch and remaining seasonings in a large, shallow bowl and whisk together. Use your clean fingers to mix it in and create little lumps in the batter. Working one piece of chicken at a time, remove it from the marinade and gently shake off any excess liquid. Place in the breading mixture, turning several times to coat completely. Use clean hands to gently press the breading into the chicken.
Frying The Chicken Preheat oven to degrees F. Carefully add the coated chicken to the hot oil, only 3 or 4 pieces at a time, giving them plenty of room so they don't touch. Let the chicken pieces fry for at least 2 minutes without touching them to allow time for the breading to stick to the chicken. After that, you can flip them if needed. Fry chicken until the crust is a deep golden brown and the internal temperature reaches degrees F, about 6 to 8 minutes depending on the size of your chicken.
Large pieces may take longer. Remove and drain on paper towels before serving. All Rights Reserved. Triple Dipped Fried Chicken. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Triple Dipped Fried Chicken Mjpsmith Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 6. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review AJsMama.
Rating: 5 stars. 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. Read More. Most helpful critical review Jenifer. Rating: 3 stars. 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.
Reviews: Most Helpful. Good Foods. 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.
Its not an insane difference, but it is what I use in most of my dishes. Easy to clean, sturdy, I love it! The recipe is confusing or else I am having a confused day. First the first No. Hope this helps clear things up. Why suggest adding corn starch to make it super crispy as the article title implies and then not include this detail in the actual recipe? Hello Sabrina, I tried this recipe but I noticed the blood from the chicken kept seeping out.
Also I used a wok to fry the chicken, it was burning yet the chicken was uncooked. Thank you. My best tip is to use a thermometer for your oil because it sounds like it was too hot. You want the oil to be at degrees. Good luck! Go for it. Tried this recipe out today with boneless skinless tenders. It turned out phenomenal!
My picky three year old ate a piece which never happens and my husband thinks I should make it every day. I changed up the spices in the flour to suit our tastes but otherwise followed it exactly. Well worth the time spent working on it. My wife and i Loved this!
Very crispy yummy chicken! Great crispy chicken. I used peanut oil and outside overcooked so had to finish cooking in oven. Next time I will lower oil temp. The crunchy, chunky crust is nos as chunky and the results vary. I thought of somes mods like corn starch or baking soda, adding chunky corn meal but those are not the answer.
They come out the same! Thank you! After removing from the buttermilk, place it in the flour, pressing into the flour to get those lumps on the chicken. That recipe says that if you see the coating becoming wet or gummy, to dip it in the flour again. I have tried this, but mine turned out quite dark and the crisp on the outside of the chicken is quite hard, not soft and crispy at all.
Please tell me how? Did you cook the chicken first then fried with high temperature? It sounds like your oil is way too hot. I do not cook the chicken first. You want to make sure your temperature never goes over and that you are using a high heat oil like canola.
Hope this helps. I like to keep it on hand since it has a longer shelf life. It was great and this recipe is awesome. I just tweek my seasonings a bit and I serve with steak fries, fried okra, cole slaw and yeast rolls. Love Love this. Thank you so much!!! My husband loves fried chicken, I made this recipe today, he loved it and said it was the best fried chicken I have ever made.
Thanks for taking the time to come back and let me know. This looks yummy! My problem is…I have to be gluten free. My chicken has never looked like your pictures!!
Check out Dishing Delish. Her recipes are all GF and she might be of help. Your receipes are really great, i am trying to make chicken fried like KFC style and i am not able to get it like how you show in the receipe.
Do you use Tabasco type sauce for the hot sauce or more like a chicken wing sauce?
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