Triple Dipped Fried Chicken

Ingredients:

Preparation mode:

👉 This fried chicken gets its name from the three layers on every piece: seasoned flour, a thin beer batter and a final coat of flour. Together they fry into a thick, craggy crust that stays crunchy long after it leaves the pot.

🍳 How to Make Triple-Dipped Fried Chicken

1. Soak the chicken. Mix the buttermilk with 1 teaspoon salt and soak the chicken pieces for at least 1 hour or overnight in the fridge.
2. Season the flour. In a wide dish mix 300 g of the flour with the garlic powder, paprika, pepper, thyme and 2 teaspoons salt.
3. Make the batter. In another bowl whisk the egg yolks with the cold beer and the remaining 50 g flour until smooth.
4. Triple-dip. Lift each piece from the buttermilk, roll it in the seasoned flour, dip it in the batter, then roll it in the flour again, pressing so it sticks. Rest on a rack for 10 minutes.
5. Fry. Heat the oil in a deep heavy pot to 165°C (325°F). Fry 3–4 pieces at a time for 12–15 minutes, turning, until deep golden and the thickest part reaches 74°C (165°F).
6. Drain and serve. Drain on a wire rack and sprinkle with a little salt. Keep finished pieces warm in a 100°C oven while you fry the rest.

💡 Tips

• Let the coated chicken rest before frying so the crust does not fall off.
• Keep the oil temperature steady – too hot and the crust burns before the chicken cooks.

❓ FAQ

Can I use only thighs and drumsticks?
Yes – they stay juicier and cook in about the same time.

What can I use instead of beer?
Cold sparkling water gives the same light, bubbly batter.

👉 More comfort food: browse all recipes.

Footnotes:

Extra-crunchy fried chicken made by coating the pieces in seasoned flour, a light beer batter and flour again, then frying until deep golden.