Triple-Dipped Fried Chicken

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.

I tried this recipe after reading the reviews so I also doubled the spices, except for the black pepper. I also added a dash of tabasco to the wet ingredients. To boost the flavour of the chicken, I marinated it in buttermilk with garlic salt, poultry seasoning, and a dash of tabasco. Chicken was flavourful and moist and the coating was crispy and delicious. Make sure your oil is hot enough and, if you fry in batches that it comes back up to temp between batches. This will prevent greasy coating.

Wonderful recipe, very similar to my great-grandmother's old family recipe. I added seasoned salt instead of regular salt, added an extra tsp paprika and a tsp of chili powder, 1/4 tsp cumin and I also used shortening to fry the chicken instead of vegetable oil. It was amazing.

We recently made this recipe prior to a hurricane so that we would have something to eat after we lost power. Several hours later, even after sitting on the counter, it was by far the most cripsy chicken I have ever eaten! KFC's secret recipe has nothing on this one. The spices were a little more salty than I like, but it was still a great tasting treat. Next time I will use plain garlic instead of garlic salt, and maybe try some crushed red pepper or chili powder to bump up the spice. This will definitley become a hurricane necessity along with bottle water and flashlights! Thanks for the post.

This recipe was absolutely outstanding!! I have tried so many times to perfect fried chicken that is light, juicy and crispy that I had almost given up hope! Now I have a family favourite that will grace my dinner table for years to come! This chicken rocks!! I am also going to try this batter with halibut. Thanks so much for posting.

This was GREAT! Finally, I know how to make a chicken coating that doesn't fall off when frying and stays crispy! I even tried this on Chicken Fried Steak and it was delicious!

Delish!! I cooked this for dinner in the deep fryer and it was perfect! The crunch was fantastic! I used chicken breasts instead of chicken pieces. Very very yummy! This will replace my normal fried chicken recipe.

The texture of this batter was amazing! Exactly what I was looking for. It needed more seasoning for our desires, but is a fabulous base to start from. The cooking time and temp was perfect! The chicken was so juicy! Thank you so much for sharing this. I look forward to making it for years to come. ***************UPDATE******************** We made this again for a birthday party we were hosting. Our family friend with leukemia barely eats due to her illness/medication. She polished off 2 whole pieces! Her mom was thrilled. I think that says a lot about any recipe! I'm changing my review from 4 stars to 5 stars. Thank you again! ******NOTE**** I add 1 TBS dry mustard 1 TBS cayenne pepper to my recipe. (per 6 serving recipe)

I left out all the spices except salt and pepper since I didnt' have them and it was still AWESOME. I've tried a few beer batter recipes on this site, and this has to be the best! It was great on onion rings, which I just ate, and the chicken is amazing too!

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.

This is the closest that I've come to KFC!

To those who found the chicken bland, try soaking in buttermilk with salt, pepper and poultry seasoning or a buttermilk-ranch dressing mix for at least an hour, or defrost the chicken in this mix. Adds juiciness and flavour to the chicken. 1-2 tbsp of vinegar or lemon juice plus milk to make one cup is a great buttermilk substitute.

This is a pretty good base for me...I like to spice it up a bit. My fryer wont handle more then one large chicken breast at a time,so I cooked them in the fryer for 5 mins each and then finshed them in the oven at 350...came out very nice and crispy.

The BEST fried chicken that has every come out of my kitchen. It was so crispy and juicy. Until now I haven't been able to find a batter that won't fall off during the frying. This recipe got more than a few WOW's from my husband. Thanks for posting this recipe!

Made this but I cheated. I read the reviews about something was just missing with this recipe's indgredients. So I used my Emeril's original Essence Spice instead. It has salt, paprika, black pepper, garlic, onion powder and other spices in it. I know I'm strange, but I love fried chicken livers and they came out great with this recipe. Oh and I also used Olive oil instead of veggie. Don't know if that made a difference.

My husband & I loved this recipe!! We pounded the chicken breasts thin and cut up in to slider size pieces before dipping in the flour and batter. We then added the cooked chicken to biscuits and they were amazing!!

I bought a deep frier just to try this recipe. It was soooo good. Not very spicy, as others suggested, but you can always kick it up with your own spice mixture. I've done this now with legs, thighs, and boneless strips...all good. I also use 100% canola oil...expensive, but healthier. I also used Panko bread crumbs in the wet mixture....had a REALLY good flavor, but you still have to add alittle flour, or the mxture will be too wet.

I am sooo happy! Finally found a recipe for perfect crispy fried chicken where the batter stays put! We buy a new Poultry Seasoning EVERY Thanksgiving so I couldn't believe it when there was none to be found in my pantry. So, I used granulated garlic in place of the garlic salt and added Lowery's (sp) seasoning salt to the flour. Also, used half beer and half water in the batter. Next time, I will make sure to have the poultry seasoning for more flavor but this was still delicious and very, very crispy. We loved it and will use this from now on. Thank you so much for sharing and making my life a little easier and happier!

This recipe is awesome!!! Made this tonight for dinner and it turned out great. Deep fried @ 350 for about 18 minutes for legs and 12-15 minutes for boneless chicken breasts. Husband said it was the best fried chicken ever. I will definitely be making it again. I think next time though I might add a little more garlic salt and some season salt. Just as a personal preference. Thanks for the great recipe!!!!

I gave this recipe five stars because it's great for what it is and this may be the first time I've had the crispy part turn out similar to professionally made fried chicken, especially that it mostly sticks to skinless/boneless chicken breasts, and the meat itself was tender and tasty. Bravo! That said, I'm tempted to change up the recipe to give it more spunk: 1) Increase the spices somewhat, maybe substituting McCormicks' Montreal Chicken for the poultry seasoning and adding a bit of cayenne pepper. 2) Substitute corn meal for part of the flour. 3) Substitute milk for the water. 4) In the case of using skinless/boneless chicken, perhaps use the set-aside egg whites mixed with some milk for an initial coating to help with making the crispy coating stick better (yeap, this makes it quadruple-dipped!). For the initial try, I only changed it to fry in shortening (the way my grandma did it), used water in place of beer, and because I thought I didn't have garlic salt, I combined garlic powder and salt.

This is a great recipe for crispy fried chcicken!! I too made a few changes; 1. I soaked my chicken in buttermilk for 30 minutes, and used it for dipping to give the chicken it's second coating. 2. I used montreal steak spice for the seasoning!! I know steak spice on chicken!?!? It tastes just like the colonels secret recipe!!!

The chicken was oh so crispy on the outside, mouth-watering juicy on the inside. The beer makes a huge difference, but my family has tried it both ways and loved it.

Yummy! This chicken is definetely crispy and juicy! I also took some of the other reviewers tips and added LOTS more seasonings, used boneless chicken breast and fryed them in my fry daddy for about 12-14min. The family definetely had no compliants. My new go to fried chicken recipe!

SCRUMPTIOUS!!!!! I have a very similar recipe but i've never tried triple dipping. anyway, we had this tonight and the whole family loved it! i used chicken breast for DH and kids. For myself, i used drumsticks, thighs, and wings(yes,for a little asian, i probably do eat more than a person who weighs 300 lbs). Dark meats are awesome! so much tastier! i did a little adjustment to the recipe. i doubled(well,almost) all the spices except for the salt/ garlic salt. i also added about a tablespoon of chili powder. SPICY....yummmmmmm!!! im heading to georgia in a few hours and i had already prepared the mix to share with the in-laws....just add water and egg yolk!! thanks for the recipe

This was excellent, actually reminded me of KFC extra crispy chicken wings (with a few modification it was the KFC hot wings)...The only thing I noticed was that it was bland, so on my subsequent batches I seasoned the chicken, added some Italian seasoning to the dry mixture, and added some hot sauce to the wet mixture (also I didn't have enough AP flour so I used self-rising).

Simply FANTASTIC! I followed recipie but also went heavy on paprika and chicken seasoning since most reviews say it was somewhat bland. My husband said it was the best chicken he has ever had!

I never follow a recipe exactly, so for the liquid part I used a can of beer, a healthy squirt of mustard, and two eggs. I used a big mound of flour, a few punches of pepper, and lots of Tony's Cajun seasoning. This was the best fried chicken of my life. Way better than any I've gotten from a professional restaurant. It was crispy on the outside, juicy on the inside, and FULL of down home southern flavor. I absolutely plan on making this again:) ps...it was awesome as a midnight snack served cold!

EXCELLENT!!!! I've never made my own fried chicken before, but was in the mood to try, so I gave it a shot...YUMMY! After reading the reviews, I opted to double all the spices and add in 1 Tbsp. onion powder as well. I had no issue with flavorless, bland chicken by doing this. This was a messy project, lol, but sooooo worth it! I used my deep fryer and that made the frying process easier for me. The chicken came out moist and tender, just as I had hoped it would. I will definatley be making this again and again! Thanks for sharing. :)

This is pretty good fried chicken. I loved how thick the crust was on this. I only had boneless chicken breast, but wanted to try this recipe. I am sure the bone in would be great. For the 6 chicken breasts I cut all the ingredients in half including the cooking oil. I kept all the ingredients the same just cut the black pepper in half for personal choice. I thought the poultry seasoning gave it a nice flavor. I wish my chicken had a little more taste like the crust, but I could have seasoned the chicken to. It was skinless, so that probably didn't help. This is definitely a weekend type recipe, as it is kind of time-consuming. However, I have yet to see a fried chicken recipe that wasn't! TY

Oh my gosh, I have finally made fried chicken that was actually delicious! I'm so happy! Seriously, I try a few times a year to make a good fried chicken with little to no success. This was perfect! I did go a little heavy on all the seasonings and added some cayenne to the batter because we like a little more spice and it came out just perfect. It was light,crispy and juicy. The leftovers were scarfed up for lunch boxes the next day. Thank you for posting this recipe!

These were very good!! super moist on the inside and crunchy on the outside... I used some of the batter for some onion rings & it worked out really well also. Overall a great recipe for breading too!

this is the best deep fried chicken. very good batter,easy to do Yummy !!!

I've made these twice since saving the recipe. The first time, I used 2 whole chickens with skin and bones, and the beer was a Boddington's Cream Ale (which is all we had but isn't anyone's favourite beer). The family were a little disappointed, as was I. A lot of work for not much flavour. The second time I made it with skinless/boneless chicken breast, Newcastle Brown Ale (one of our preferred beers) and used garlic powder instead of garlic salt. The family LOVED this result and have asked for more. The amount of liquid called for in the recipe makes a batter that is, IMO, a little too thick to work with, so I used 1.5 times the beer called for and was happy with the consistency, but the coating wasn't quite as crispy as it was when I first made it with the liquids as listed in the recipe. All things considered, definitely a keeper.

Was super excited to try this recipe Did not like it at all. The coating was way too much and it had no taste. will try again and add some more spices and thinner coating

I have been impressed by many recipes on this site but this one takes the gold!! I have used this recipe not only for chicken but for pork chops and chicken fried steaks and my boyfriend has been eating chicken fried steak for many years and says this ws the best by far! Two things I did differently was one by mistake was I halved the recipe but still used 2 eggs and didn't deep fry but used a cast iron skillet. Other than that I wouldn't change a thing!!! thanks so much!!

This chicken was amazing! I used garlic powder, instead of garlic salt and added more sage instead of paprika. The batter was thick, and crispy the way my family loves it! I used chicken breasts cut into strips and each batch cooked in about 15-20 minutes without being too brown or too oily. After each piece finished cooking, I placed it on a plate with paper-towels to soak up excess oil. Superb!

I was really looking forward to trying this recipe. I have one word for everyone out there that had the same idea. NO!! The triple dipped chicken first of all is way too much work, doesn't add anything and comes out way to battery with the batter falling off the chicken. I opted to take the wet mixture out and just use the flour mixture with my normal egg and milk mixute to dip the chicken in first. Then my chicken came out great with my revised recipe.

for seven years my husband has tried to encourage me to make fried chicken...i'm horrible at it !! Not anymore!!! This recipie did the trick ~_* Was he ever happy! Thanks for sharing this.

very good fried chicken recipes but next time I will add a bit more salt. One of the BEST I ever sampled! YUM!

I just fixed this and it was Wonderfull!! The batter did not fall off in the deep fryer as others have. I will not use any other chicken recipe. This one is here to stay.

Loved the crunch and texture of this chicken, but like other reviewers found it very bland. Added onion salt, more pepper and poultry seasoning and a pinch of chili powder to the second half of the batch and it was awesome. Will triple the seasoning from the beginning next time as well as adding onion and garlic salt to the batter. I also soaked the chicken overnight in buttermilk, salt and pepper, which made it incredibly juicy. Will certainly make again with these small changes.

I read the reviews and thought this would be a good one to try. We did not like it at all !! To much coating and it had no taste. I followed the recipe exactly and thinned the batter, but it was so heavy and thick. The chicken did stay moist but it had no flavor. Will NOT use this again!

This Recipe ROCKS! I'm a southern gal and has always made fried chicken for my family.. BUT I made this reciepe and EVERYONE loved it!! Extra crispy with lots of flavor!!!

This is really good! I used beer~ YUMMMMMM

Very good, and easy to make, but I agree, there was something missing. My son loved it and asked that I make it all the time. Hubby and I agree that I need to add something, dont' know what, the next time. I did try the celery salt, needs more. Also, made one package of chicken strips, could of halved the recipe and still had plenty of coating, and it only needed 8-10 minutes to cook.

We've made this a number of times and it is always delicious, though tonight's was the best. We used an IPA which was warm, so it was extra foamy and it was the lightest, crispiest fried chicken ever. We will make it this way from now on. Thanks so much for sharing!

This has to be the crispiest chicken I've EVER fried!!! One thing though , I used a small amount of Lawry's seasoning salt, some cayenne pepper (LOVE cayenne pepper) and lemon pepper in the dry flour batter because my first batch came out pretty bland. Otherwise, this is the best!!!

finally a fried chicken batter i'm happy with!!! THANK YOU!!!

I've looked all over for a great fried chicken recipe. . . I have finally found it. I do recommend to up the salt and spices. I added 1 tbl sp of celery salt and all purpose seasoning, as recommend on another review.

Absolutely a great recipe as is. I did one thing differently and it was good. I first dipped it in milk and then the dry mix.

Tip....instead of draining on paper towels use a colander or wire rack. This allows the stream to escape and will keep the crust crispy :-)

This turned out wonderful! The batter was thick and really easy to work with. I added a little tobasco to the wet mixture to give a little extra kick.

This is the BEST chicken ever! I batter dipped 1" strips of boneless skinless breasts. They only took about 10 minutes to cook. (Verified at 180 degrees with a meat thermometer.) After coating the chicken, I took the leftover flour and wash, and mixed it together with about 1/2 tsp. of baking powder. It scooped wonderfully and made delicious hush puppies. The hush puppies cooked for about 7 minutes at 350. Thanks for the great recipe!

this recipe is amazing im a beginner and it was so easy to make this.. and sooooooooo good

Wow!! This recipe was fabulous. I did not change a thing and it was great!!

Coating process is great! Good recipe but a little bland for us so we added cayenne pepper, onion powder, season salt, oregano and more garlic salt. We used boneless skinless breasts cut into strips. Honestly was as close to KFC we've ever made at home. :)

Crunchy, but lacking immensely in flavour. I read the reviews and many stated the chicken was bland so I used a tablespoon each of onion salt, garlic powder, Italian seasoning and seasoned salt as well as a little over a teaspoon each of white pepper, paprika and cayenne. Skipped the poultry seasoning. Added Dijon mustard to the wet mixture and used Bud Light beer. The seasoning just get lost in the batter, though the chicken is moist it has nothing distinctive about it. I have a recipe given to me by a friend that is much better, though is less thick on the fried coating. I barely managed to eat a full piece... It was okay to try, but really wasn't worth calories or the 'yucky' way I'm feeling after eating it. Served this with "Dora's Dandelions" from AR (it's like a potato salad).

MOUTH WATERING! It's a very mild chicken batter, but I wouldn't change a thing. Super crunchy, I made chicken strips and they were fabulous. I would have posted a picture, but it was gone before I could get to it!

Best fried chicken I have made. Like many others, I found it to be a bit bland, but that is subjective. I will just eventually find the spices and amounts that I prefer. But the base is very good. Crunchy. My first piece stuck to the aluminum basket in my deep fryer, so that caused the crust to come off. I ditched the basket and just used tongs after that and all of the rest came out perfect. Best thing is if you reheat the left overs in a 400 oven for 5-10 minutes, the chicken crisps right back up.

I made this for my little girls birthday and it was a smash! I used boneless chicken breast and cut into smaller pieces. I would recommend this recipe to anyone...It's easy too!

BEST fried chicken EVER. I increased the seasoning amounts a little (3 cups of flour is A LOT and needs a lot of seasoning to stand up to it), but I didn't tinker with anything else. Perfect recipe in every way.

This is the best fried chicken I have ever eaten!!! It was so crispy. I cant wait for the oportunity to make it again. We did not have the mess that everyone talked about. We dont deep fry in the house so I set a table up outside and placed the dry ingredients in a brown paper bag and the wet ingredients in a bowl. The only cleanup was the bowl and the deepfryer. The best!!!

This is really good fried chicken! I used tenders and didn't have garlic salt so I used a mixture of garlic powder and season-all salt. Mine could have used a little more salt in my opinion. Also a little messy battering but definitely worth it!

This recipe was very vague. I tried tweaking it and varying the thickness of the wet ingredients and no matter what I tried it did not work. The wet batter would not stay on and I cooked in the right temperature oil and the outside burned while the inside was raw. Will only try again on chicken tenders. Not a very good recipe at all.

AWESOME & Super Crunchy. Hubby loved it! On the advice of other posts, I nearly doubled the spices and added a bit of tabasco in the wet mix. KFC has nothing on this.

If you like an extra crispy coating, this is the recipe to try. Used my new fry daddy for the first time and this was unbelievably good!

very good recipe! its a new family favorite! next time i make it i will add some more spices.

This calls for a bit too much flour in the recipe. It drowns out the rest of the herbs/spices with it, so I cut it in half the 2nd time I made it and it was wonderful. I highly recommend using half as much flour and adding more black pepper to your liking. Paprika and red pepper are a must as well.

I had the kids saying my fried chicken was better then mommy's.

Wow! So simple and so tasty. My husband is still making it and i cant keep my hands out of chicken. It is soooo good!!!

Super crispy!! Added extra (Tony Chacheres) seasoning. very easy to customize!!

This is fantastic! The crust comes out exactly like Popeye's. It's perfectly crispy and absolutely not the slightest bit greasy. Even if you are doing it in several batches. The first batch has to wait for the last batch and you'd never know the difference when it was put on the table. Everyone was wowed at how enticing this looked. I cut chicken breasts in to 3 pieces before battering and it was so good. This is saved in my recipe box and I'll be visiting it again soon I'm sure!

It was my first time making fried chicken and it was simple and delicious.

This is a fair recipe. Not spicy with pepper enough for my taste and not nearly enough salt. Though cooked to specific directions, it was lacking a good amount of the crunchiness. I will make again but double the pepper in the dried mixture and add a little more salt to the batter.

This is the best chicken ever! I have searched and searched for a recipe like this and never found it until now. I used Mississippi Mud Black and Tan Beer as that was what I had on hand. I will use this recipe for all my fried chicken. I may even use the suggestion and make Chicken Fried Steak this way. Will let you know how that turns out.

Awesome. Worked great with chicken strips and fish, too. What's more: I was all out, so substituted a bit of honey for the egg yolks ... worked fine. My kid loved this dish, and had a great time helping me triple-dip. Thanks!

awesome. lot of time but delicious

The chicken was alright but the batter was very difficult to stick to the chicken. I used chicken legs and thighs - skin on. I thought it was very messy and took forever to fry. The end result was dark brown on the outside and a little pink on the inside even when i cooked them on low. Totally not worth the mess and effort. I will not be making this again.

Like another reviewer, I found this recipe way too bland. It stuck well to the chicken though, so maybe with a lot more seasoning it would work for my family. I'll try it again with more spices.

I love this so much! I use a tsp of onion powder in this as well. I pound out three chicken breasts and then did the rest. The family about died! Really good!

Everyone loved this. Tried it with and without beer and liked it better with the beer.

Sorry, but we didn't care for this one. Tried two different times and neither time did it turn out well.

The crust was really crispy but the breading could have used a little more flavour and some kick. On the whole I will make it again but maybe tweak the spicing just a little...

I tried this recipe and found it to be bland. I have tried double the seasoning, but it's still not enough.

Really good idea on the triple dip to make it crunchy, but i didn't think it was at all spicy. But really when I think of fried chicken i don't think of spicy. Next time i think i will cook it in an outdoor fish fryer and have a party.

I should've read the reviews since this is a 5 star recipe WITH CHANGES/ADDITIONS (according to previous reviewers). I made as written & the batter was very bland. It fried up picture perfect, just had no flavor. I'd actually give this a 3.5.

Could use a little more flavor, but all in all, really good and easy to make and clean up!

I must have fouled something up, because my chicken turned out a little hard in the crust. Granted my 7 yo helped me roll in flour mixture. I think the recipe is good, need to find my mistake.

I substituted butter milk for beer and this blew my soxs off, I have a new fried chicken recipe! For seasoning, put the flavor in the flour you want and a level you like. Garlic Salt and Black Pepper and poultry seasoning go a long way in this recipe.

Hi everyone, I have not tried this recipe yet, but I plan to! When reading other's reviews, they said the chicken was bland, well I have a fix for you... we brine every piece of meat before we do anything with it overnite. place your chicken in a gallon plastic bag, add 1/4 cup salt, 1/4 cup sugar, 1/4 cup apple cider vinegar, about 10 peppercorns, 1 tbs poultry seasoning, fill bag with cold water, place in a bowl in the refrigerator overnight..drain dry and make your fried chicken! (or if you are from NYS - try the "cornell chicken marinade" I am sure you can find it online, but if you do use that marinade only brine 4-6 hrs. Hope you enjoy!

If you like seriously crispy fried chicken...the type that makes crumbs when you bite into it, then this recipe is for you. I love this kind of fried chicken. It's totally worth the extra dipping and the potential heart attack.

I followed this recipe to the letter . In the frying all of the coating came off burning what was supposed to be the crispy part of the chicken, and yes I did use a thermomiter to make sure the oil stayed at the correct temp. I definatly will not be making this again . I will stick to my grandmother's tryed and true recipe. Thank You Anyway.

I have made several different fried chicken recipes and this was by far my top favorite. My husband was saying over and over how good it was. i made this exactly as said and had plenty of flavor. I cut the chicken tenderloins in half to make chicken little sandwiches I used Cuban rolls. Only thing I did extra was marinated my chicken in buttermilk and seasoning. I will make this my #1 fried chicken

If you want really crispy fried chicken, here it is. It works on whole cut up chicken, boneless skinless breasts, or boneless skinless thighs.

Recipe as is is just ok- texture was good but flavors VERY bland. Read other comments for ideas to spice it up to make it taste better. The 5-star ratings definitely are from people who made substitutions and liked what THEY made, so spice it up for sure. Also, if you use 3lbs of chicken cut into strips keep in mind that you will probably need more wet batter- I tried about 2 1/4lb and it was just barely enough.

Very good! Yes could use more salt or seasoning but it has an awesome crunch and easy! I made this again and added Lawyers season salt as well as Franks hot sauce in the beer batter, also whole egg no yokes only..this chicken is awesome!! Did it outside on teh side burner of the grill and kept it warm on the top burner inside the grill!!

A little to thick on the batter here at my house, but the chicken comes out moist.

I add a little baking powder when I make this, as I use chicken tenders and pan-fry in about 1/4 of an inch of oil. It turns out delicious every time!

I made this recipe exactly as directed but my first few pieces of chicken came out as if they were encased in cement! Added a bit more beer which helped a bit. Not excited about the flavor so I reverted to my old standby.... sprinkle heavily with flour, garlic, salt, pepper and mix with either cream or milk to form a batter. Was hoping this recipe would be a nice alternative but not this time...