Triple Dipped Fried Chicken Recipe

Drumsticks and thighs chicken: These are the main protein elements of the dish, providing a juicy and flavorful base.

All-purpose flour: Used for the initial coating, it helps the spices adhere to the chicken.

Garlic powder: Adds a savory depth of flavor to the coating mix.

Onion powder: Enhances the overall taste with a subtle sweetness.

Paprika: Provides a mild heat and vibrant color to the chicken.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a hint of spice and complexity to the coating.

Buttermilk: Helps tenderize the chicken and allows the coating to stick better.

Breadcrumbs: Creates a crispy outer layer, adding texture to the fried chicken.

To achieve an extra crispy coating, double-dip the chicken by repeating the process of dipping in the flour mixture, buttermilk, and breadcrumbs. This additional layer will enhance the crunchiness and ensure the chicken stays juicy inside.

• Drumsticks and thighs chicken - Substitute with chicken breast: Chicken breast is a leaner option and can be used if you prefer white meat. Adjust cooking time to avoid drying out.

• All-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and extra fiber, making it a healthier alternative.

• Garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor. Use about half the amount of fresh garlic compared to garlic powder.

• Onion powder - Substitute with fresh minced onion: Fresh onion offers a stronger and more natural flavor. Use about half the amount of fresh onion compared to onion powder.

• Paprika - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick. Use sparingly as it is much hotter than paprika.

• Salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt. Use in moderation to avoid overpowering the dish.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable, making it a good alternative for a smoother taste.

• Buttermilk - Substitute with plain yogurt: Plain yogurt provides a similar tangy flavor and creamy texture. Thin it with a little water to match the consistency of buttermilk.

• Breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a crunchy texture and can be a gluten-free alternative if needed.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• Place the cooled chicken pieces in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their crispiness and flavor.

• Store the chicken in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is set at or below 40°F (4°C) to keep the chicken fresh.

• For longer storage, place the wrapped chicken pieces in a freezer-safe bag or container. Label with the date to keep track of how long it has been stored.

• When freezing, arrange the chicken pieces in a single layer to prevent them from sticking together. Once frozen, you can consolidate them into a single container if needed.

• To reheat refrigerated fried chicken, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and heat for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C).

• For reheating frozen chicken, thaw it in the refrigerator overnight. Then, follow the same reheating instructions as for refrigerated chicken.

• Alternatively, you can reheat chicken in an air fryer at 350°F (175°C) for 10-15 minutes, shaking the basket halfway through to ensure even heating.

• Avoid reheating fried chicken in the microwave, as this can make the coating soggy and unevenly heated.

• If you have leftover buttermilk or breadcrumbs, store them separately in airtight containers in the refrigerator for up to a week, or freeze them for future use.

• Preheat your oven to 375°F (190°C). Place the leftover chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes until the chicken is heated through and the coating is crispy.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the chicken pieces in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• If you prefer using a microwave, place the chicken on a microwave-safe plate. Cover with a damp paper towel to keep it moist. Microwave on medium power for 2-3 minutes, checking halfway through. Note that this method may not keep the coating as crispy.

• For stovetop reheating, heat a skillet over medium heat and add a small amount of olive oil. Place the chicken in the skillet and cover with a lid. Heat for 5-7 minutes, flipping occasionally, until the chicken is warmed through and the coating is crispy.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the chicken on the toaster oven tray and heat for 10-15 minutes, turning halfway through to ensure even reheating.

• Mixing bowl: Use this to combine the flour, garlic powder, onion powder, paprika, salt, and pepper.

• Whisk: This will help you mix the dry ingredients evenly.

• Deep fryer: Essential for frying the chicken to achieve a golden brown and crispy texture.

• Tongs: Use these to handle the chicken pieces safely when placing them in and removing them from the hot oil.

• Paper towels: Place these on a plate to drain excess oil from the fried chicken.

• Plate: Use this to hold the chicken after it has been coated in the flour mixture, buttermilk, and breadcrumbs.

• Measuring cups: These will help you measure out the flour, buttermilk, and breadcrumbs accurately.

• Measuring spoons: Use these to measure the garlic powder, onion powder, paprika, salt, and pepper.

• Thermometer: This will help you ensure the oil is at the correct temperature of 350°F (175°C) for frying.

• Cooling rack: Place the fried chicken on this after draining to keep it crispy while it cools slightly before serving.

Prepare ingredients in advance: Measure and mix the flour mixture and buttermilk ahead of time to streamline the process.

Use a large bowl: A large bowl makes it easier to coat the chicken evenly and quickly.

Double dip efficiently: Set up a dipping station with the flour mixture, buttermilk, and breadcrumbs in a row to speed up the process.

Preheat the oil: Start heating the oil while you prepare the chicken to save time.

Batch frying: Fry multiple pieces of chicken at once, ensuring they don't overcrowd the fryer.