Triple-Dipped Fried Chicken Recipe: Extra Crispy Southern-Style
Triple-Dipped Fried Chicken is crispy on the outside and juicy inside.The chicken is coated three times for maximum crunch.Buttermilk tenderizes the meat beautifully.Seasoned flour adds bold flavor to every bite.Each piece fries to a deep golden brown.This recipe is perfect for a hearty family meal.
Ingredients
For the Chicken
- 1 whole chicken, cut into 8 pieces
- 2 cups buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Coating
- 3 cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
For Frying
- Vegetable oil, for deep frying
Instructions
- Place chicken in a bowl with buttermilk, salt, and pepper. Cover and refrigerate for at least 2 hours.
- Combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
- Remove one piece from the marinade. Dredge in flour, dip back into buttermilk, and coat again in flour. Repeat one more time for a thick crust.
- Heat oil to 350°F (175°C) in a deep skillet or Dutch oven.
- Cook the chicken in batches for 12 to 15 minutes, turning occasionally, until golden brown and fully cooked.
- Transfer to a wire rack and let rest for 5 minutes before serving.
Notes
- Buttermilk makes the chicken tender and flavorful.
- Triple dipping creates an extra-thick crust.
- Use a thermometer for accurate oil temperature.
- Fry in small batches.
- Dark meat may need slightly longer cooking.
- Resting keeps the crust crisp.
- Season the flour generously.
- Serve hot for best texture.