Triple Dipped Fried Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

All-purpose flour: Forms the base of the coating mixture.

Cornstarch: Adds extra crispiness to the coating.

Buttermilk: Helps tenderize the chicken and adds flavor.

Salt: Enhances the overall taste of the chicken.

Black pepper: Adds a mild heat and depth of flavor.

Garlic powder: Provides a subtle garlic flavor.

Onion powder: Adds a hint of onion flavor.

Paprika: Gives a mild, smoky flavor and color.

Vegetable oil: Used for frying the chicken to a golden brown.

When preparing fried chicken, ensure that the oil is at the correct temperature of 350°F (175°C) before adding the chicken. If the oil is too hot, the chicken will brown too quickly on the outside while remaining undercooked inside. Conversely, if the oil is not hot enough, the chicken will absorb too much oil and become greasy. Use a kitchen thermometer to monitor the oil temperature accurately.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Thighs are juicier and more flavorful, making them a great alternative for fried chicken.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• cornstarch - Substitute with potato starch: Potato starch provides a similar crispy texture when frying.

• buttermilk - Substitute with plain yogurt: Yogurt can tenderize the chicken similarly to buttermilk and adds a tangy flavor.

• salt - Substitute with sea salt: Sea salt can enhance the flavor with a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer less heat.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Fresh onions can add a more robust and sweet flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the flavor profile.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor, making it ideal for frying.

• Allow the fried chicken to cool completely at room temperature. This prevents condensation from forming, which can make the coating soggy.
• Wrap each piece of chicken individually in aluminum foil or plastic wrap to maintain its crispiness and prevent freezer burn.
• Place the wrapped pieces in an airtight container or a heavy-duty freezer bag. Label the container with the date to keep track of freshness.
• Store the chicken in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 2-3 months.
• To reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper. Heat for 15-20 minutes if refrigerated, or 25-30 minutes if frozen, until the internal temperature reaches 165°F (74°C) and the coating is crispy.
• For an extra crispy finish, consider reheating the chicken in an air fryer at 350°F (175°C) for 5-10 minutes, checking frequently to avoid overcooking.

• Preheat your oven to 375°F (190°C). Place the fried chicken on a baking sheet lined with aluminum foil. Bake for about 15-20 minutes, or 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 retain moisture. Heat 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 vegetable oil. Place the chicken in the skillet and cover with a lid. Heat for about 5 minutes on each side, or until the chicken is warmed through and the coating is crispy.

• To retain the crispiness, you can also use a toaster oven. Preheat to 375°F (190°C) and place the chicken on the rack. Heat for 10-15 minutes, or until the chicken is hot and the coating is crunchy.

• Mixing bowl: Use this to combine the flour, cornstarch, and spices for the coating mixture.

• Mixing bowl: This bowl will hold the buttermilk for dipping the chicken.

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

• Tongs: Handy for dipping the chicken into the flour mixture and buttermilk, and for handling the hot chicken safely.

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

• Thermometer: Useful for ensuring the oil reaches and maintains the correct frying temperature of 350°F (175°C).

• Plate: Use this to hold the chicken pieces after they have been dipped and before frying.

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

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

• Knife: For cutting the chicken breasts if needed.

• Cutting board: Provides a safe surface for cutting the chicken breasts.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This mise en place saves time during cooking.

Use a thermometer: Ensure the oil is at the right temperature with a thermometer. This ensures even cooking and reduces guesswork.

Marinate in advance: Marinate the chicken in buttermilk overnight. This not only saves time but also enhances flavor.

Double batch: Make a double batch and freeze half. This way, you have fried chicken ready for another meal.

Organize your workspace: Keep your workspace organized and clean. This reduces time spent looking for tools and ingredients.