Triple Dipped Fried Chicken Recipe

Chicken pieces: Drumsticks and thighs are used for this recipe, providing juicy and flavorful meat.

All-purpose flour: Forms the base of the batter and helps create a crispy coating.

Cornstarch: Adds extra crispiness to the batter.

Baking powder: Helps the batter rise and become airy.

Cold water: Ensures the batter is smooth and easy to work with.

Salt: Enhances the flavor of the chicken.

Ground black pepper: Adds a touch of heat and depth to the seasoning.

Garlic powder: Infuses the batter with a savory garlic flavor.

Onion powder: Adds a subtle onion flavor to the batter.

Paprika: Provides a mild, smoky flavor and a hint of color.

Vegetable oil: Used for frying the chicken to golden perfection.

When preparing the batter for your triple dipped fried chicken, ensure that the cold water is truly cold. This helps create a lighter, crispier coating. Additionally, after each dip in the batter and flour mixture, let the chicken pieces rest for a minute on a wire rack. This allows the coating to adhere better and results in an even crispier finish when fried.

• drumsticks and thighs chicken pieces - Substitute with chicken breast: Chicken breast can be used for a leaner option, though it may be slightly less juicy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients, though it may result in a denser coating.

• cornstarch - Substitute with potato starch: Potato starch provides a similar crispiness and is a good alternative for those avoiding corn.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder needed.

• cold water - Substitute with club soda: Club soda can make the batter lighter and crispier due to its carbonation.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different flavor profile and is often less processed.

• ground black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor, often used in lighter-colored dishes.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor but a slightly coarser texture.

• onion powder - Substitute with granulated onion: Granulated onion offers a similar flavor with a bit more texture.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor along with the usual sweetness and color of regular paprika.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Use an airtight container or heavy-duty freezer bags to store the chicken. This helps maintain its crispiness and prevents freezer burn.
• For short-term storage, place the chicken in the refrigerator. It will stay fresh for up to 3-4 days.
• For long-term storage, freeze the chicken. It can be kept in the freezer for up to 2-3 months.
• When freezing, place a piece of parchment paper between each chicken piece to prevent them from sticking together.
• To reheat refrigerated chicken, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and bake for 15-20 minutes until heated through and crispy.
• For reheating frozen chicken, allow it to thaw in the refrigerator overnight. Then, follow the same reheating instructions as for refrigerated chicken.
• Avoid using a microwave to reheat the chicken, as it can make the coating soggy and unevenly heated.
• If you prefer, you can reheat the chicken in an air fryer at 350°F (175°C) for about 10-15 minutes, shaking the basket halfway through to ensure even heating.
• Serve the reheated fried chicken with your favorite sides, such as mashed potatoes, coleslaw, or corn on the cob.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the fried chicken on a baking sheet lined with aluminum foil or parchment paper.
  3. Lightly spray or brush the chicken with vegetable oil to help it crisp up.
  4. Bake for 15-20 minutes, or until the chicken is heated through and the coating is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the fried chicken in a single layer in the air fryer basket.
  3. Air fry for 8-10 minutes, shaking the basket halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of vegetable oil.
  2. Place the fried chicken in the skillet, making sure not to overcrowd the pan.
  3. Cover the skillet with a lid to help retain moisture.
  4. Heat for 5-7 minutes on each side, or until the chicken is heated through and the coating is crispy.

• Microwave and Oven Combo:

  1. Place the fried chicken on a microwave-safe plate.
  2. Microwave on medium power for 2-3 minutes to heat the inside.
  3. Transfer the chicken to a preheated oven at 375°F (190°C) for 5-10 minutes to crisp up the coating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the fried chicken on the toaster oven tray.
  3. Heat for 10-15 minutes, or until the chicken is hot and the coating is crispy.

• Large bowl: Used for mixing the dry ingredients together to ensure they are well combined.

• Whisk: Helps in gradually adding cold water to the dry ingredients and stirring until smooth.

• Deep fryer: Essential for heating the oil to the correct temperature and frying the chicken pieces.

• Tongs: Useful for dipping the chicken pieces into the batter and flour mixture, and for handling the chicken while frying.

• Paper towels: Used for draining the excess oil from the fried chicken pieces to keep them crispy.

• Meat thermometer: Ensures that the chicken is cooked through by checking the internal temperature.

• Measuring cups: Necessary for accurately measuring the flour, cornstarch, and other ingredients.

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

• Plate or tray: Handy for placing the battered chicken pieces before frying.

• Slotted spoon: Useful for removing the fried chicken from the oil while allowing excess oil to drain back into the fryer.

Prepare ingredients in advance: Measure and mix all dry ingredients the night before to save time on the day of cooking.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Double batch the batter: Make extra batter and store it in the fridge for future use, cutting down prep time.

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

Organize your workspace: Arrange all ingredients and tools within reach to streamline the cooking process.