Triple Dipped Fried Chicken Recipes

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TRIPLE DIPPED FRIED CHICKEN



Triple Dipped Fried Chicken image

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.

Provided by QUIRKYIQ

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 50m

Yield 6

Number Of Ingredients 12

3 cups all-purpose flour
1 ½ tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon paprika
½ teaspoon poultry seasoning
1 ⅓ cups all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
2 egg yolks, beaten
1 ½ cups beer or water
1 quart vegetable oil for frying
1 (3 pound) whole chicken, cut into pieces

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 661.4 calories, Carbohydrate 73.2 g, Cholesterol 167.9 mg, Fat 18.6 g, Fiber 3.2 g, Protein 42.4 g, SaturatedFat 5.2 g, Sodium 1840.1 mg, Sugar 0.4 g

TRIPLE DIPPED FRIED CHICKEN



Triple Dipped Fried Chicken image

I got this off another on-line recipe site and it looks so good I wanted to be sure and save it as this is the only site I really use. It's credited to a "QUIRKYIQ" and she states "the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite" My whole family LOVES a good fried chicken so can't wait to try it out.

Provided by Bonnie G 2

Categories     Chicken Thigh & Leg

Time 50m

Yield 6 Pieces, 6 serving(s)

Number Of Ingredients 12

3 cups all-purpose flour
1 1/2 tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon paprika
1/2 teaspoon poultry seasoning
1 1/3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 egg yolks, beaten
1 1/2 cups beer or 1 1/2 cups water
1 quart vegetable oil (for frying)
3 lbs chicken parts

Steps:

  • 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.
  • 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.
  • 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.

DOUBLE DIPPED FRIED CHICKEN



Double Dipped Fried Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 12

3 1/2 pound frying chicken, cut into 8 serving pieces
2 cups buttermilk
1/4 cup water
2 teaspoons red pepper sauce
3 cups flour
1 tablespoon kosher salt
Fresh cracked black pepper, to taste
1 tablespoon dried oregano
1 tablespoon granulated garlic
1 teaspoon paprika
1 teaspoon cayenne
4 cups peanut oil, for frying

Steps:

  • Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.

TRIPLE-DIPPED FRIED CHICKEN



Triple-Dipped Fried Chicken image

This fried chicken batter yields 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.

Provided by QUIRKYIQ

Categories     Fried Chicken

Time 45m

Yield 6

Number Of Ingredients 11

1 quart vegetable oil for frying
4 ⅓ cups all-purpose flour, divided
1 ½ tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon paprika
½ teaspoon poultry seasoning
1 ½ cups beer, or as needed
2 egg yolks, beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (3 pound) whole chicken, cut into pieces

Steps:

  • Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
  • Mix together 3 cups flour, garlic salt, 1 tablespoon pepper, paprika, and poultry seasoning in a medium bowl.
  • Stir together 1 1/2 cups beer, remaining 1 1/3 cups flour, egg yolks, salt, and 1/4 teaspoon pepper in a separate bowl; thin mixture with more beer if batter is too thick.
  • Moisten chicken pieces with a bit of water, then dip in the dry mixture. Shake off excess and dip in the wet mixture, then dip in the dry mixture once more.
  • Fry chicken pieces in hot oil until well-browned and internal temperature reaches 165 degrees F (74 degrees C), 15 to 18 minutes.
  • Remove chicken pieces and drain on paper towels before serving.

Nutrition Facts : Calories 661.4 calories, Carbohydrate 73.2 g, Cholesterol 167.9 mg, Fat 18.6 g, Fiber 3.2 g, Protein 42.4 g, SaturatedFat 5.2 g, Sodium 1840.1 mg, Sugar 0.4 g

DOUBLE-DIPPED BUTTERMILK FRIED CHICKEN



Double-Dipped Buttermilk Fried Chicken image

Provided by Rebecca Rather

Categories     Chicken     Fourth of July     Kid-Friendly     Dinner     Lunch     Summer     Deep-Fry     Buttermilk     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 10 to 12 servings

Number Of Ingredients 10

4 cups buttermilk
1/2 tablespoon dried thyme
2 tablespoons Tabasco sauce
2 tablespoons Worcestershire sauce
2 tablespoons kosher salt
2 1/2 teaspoons freshly ground black pepper
2 frying chickens (about 3 pounds each), cut up
3 cups all-purpose flour
1 tablespoon Cajun seasoning
Olive oil or vegetable oil, for frying

Steps:

  • Combine the buttermilk, thyme, Tabasco, Worcestershire, 1 tablespoon of the salt, and 1 1/2 teaspoons of the pepper in a nonreactive bowl large enough to contain all of the chicken pieces with at least 1 inch to spare. Add the chicken and turn to coat fully in the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight. Remove the chicken from the refrigerator about 45 minutes before frying.
  • Line a large baking sheet with aluminum foil. In a large, shallow bowl, combine the flour, remaining 1 tablespoon salt, Cajun seasoning, and 1 teaspoon pepper. Remove the chicken from the buttermilk marinade and roll it around in the seasoned flour until completely covered. Set it on the prepared baking sheet; repeat with the remaining chicken. Dip the coated chicken pieces once more in the marinade, then again in flour. Return the pieces to the baking sheet (a few minutes' rest makes for a sturdier, crisper coating).
  • Have a wire cooling rack set over paper towels ready. In a large, heavy Dutch oven, heat 1 1/2 inches of oil over medium heat until it reaches 350°F on a deep-fat thermometer. Using kitchen tongs, add a few chicken pieces at a time to the hot oil (crowding will lower the temperature, making for greasy chicken). Fry the chicken until the internal temperature reaches 180°F, about 10 minutes per side (watch carefully, it can easily burn). Transfer the cooked chicken to the wire rack. Serve immediately or at room temperature (don't let the chicken sit more than 2 hours).
  • Do it Early
  • The chicken can be fried up to 2 days in advance, covered, and refrigerated. Serve it cold-a classic Texas picnic food-or reheat on wire racks set on baking sheets in a 375°F oven for 15 to 20 minutes.
  • Tip
  • If the chicken looks pretty dark before it is cooked through, transfer to wire racks set on baking sheets and bake in a 375°F oven until the meat reaches an internal temperature of 180°F on an instant-read thermometer. Keep fried chicken warm in a 200°F oven. Using a digital thermometer eliminates the need to stand over the chicken. When the alarm sounds, the meat is done.

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  • Mix 3 cups of all-purpose flour, paprika, garlic salt, 1 tbsp black pepper, and poultry seasoning in a bowl. Combine 1 1/3 cups all-purpose flour, salt, 1/4 tsp pepper, beaten egg yolks, and 1 1/2 cups beer (you can use water instead of beer) in a separate medium-sized bowl.
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