Recipes Meat and Poultry Chicken Fried Chicken Recipes Triple-Dipped Fried Chicken 4.4 (977) 768 Reviews 194 Photos This fried chicken batter yields the crispiest, spiciest, homemade fried chicken I have ever tasted! It has been a picnic favorite in my family for years and tastes equally good served hot or cold. Submitted by QUIRKYIQ Updated on April 15, 2024 Save Rate Print Share Add Photo 194 194 194 194 Prep Time: 30 mins Cook Time: 15 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Jump to recipe The crispiest fried chicken is just a few ingredients away when you use this top-rated fried chicken batter! Fried Chicken Batter Ingredients Before you batter the chicken for frying, you’ll need to make a beer batter and a seasoned flour mixture. These are the ingredients you’ll need: For the seasoned flour mixture: All-purpose flour with garlic salt, black pepper, paprika, poultry seasoning, and saltFor the beer batter: Beer, all-purpose flour, egg yolks, salt, and black pepper How to Make Triple-Dipped Fried Chicken You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make triple-dipped fried chicken at home: Make the seasoned flour mixture. Make the beer batter. Moisten chicken with water, then dip in the seasoned flour.Dip the chicken in the batter, then dip it again in the seasoned flour. Fry the chicken until it’s crispy and well-browned. What to Serve With Fried Chicken If you’re in need of serving inspiration, check out our collection of Classic Side Dishes for Fried Chicken. Here are a few of the recipes you'll find: Chef John's Perfect Mashed Potatoes Mom's Favorite Baked Mac and Cheese Restaurant-Style Coleslaw How to Store Fried Chicken Store the leftover fried chicken in an airtight container (or wrap it tightly in aluminum foil), then refrigerate for up to four days. Reheat in the microwave or in the oven. Allrecipes Community Tips and Praise “This is the BEST and ONLY way I make fried chicken,” says Linda Della. “It not only tastes GREAT, but even when reheated in the microwave, it's still crispy!” “Yes, crispy,” according to Audrey Lee Wilson-Howell. “I made chicken fingers using this dredge with my own Creole seasonings and it was wonderfully crisp!” “This recipe is amazing,” raves chartlewis96. “We used the batter on oyster mushrooms instead of chicken and it was so delicious. My wife and I loved it! We’ll definitely be using this recipe again.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 quart vegetable oil for frying 4 ⅓ cups all-purpose flour, divided 1 ½ tablespoons garlic salt 1 tablespoon ground black pepper 1 tablespoon paprika ½ teaspoon poultry seasoning 1 ½ cups beer, or as needed 2 egg yolks, beaten 1 teaspoon salt ¼ teaspoon ground black pepper 1 (3 pound) whole chicken, cut into pieces Directions Gather all ingredients. Dotdash Meredith Food Studios Heat oil in a deep fryer to 350 degrees F (175 degrees C). Mix 3 cups flour, garlic salt, 1 tablespoon pepper, paprika, and poultry seasoning together in a medium bowl. Dotdash Meredith Food Studios Stir 1 1/2 cups beer, remaining 1 1/3 cups flour, egg yolks, salt, and 1/4 teaspoon pepper together in a separate bowl; thin with more beer if batter is too thick. Dotdash Meredith Food Studios Moisten chicken pieces with a little water, then dip in seasoned flour mixture. Shake off excess and dip in beer batter, then dip in the seasoned flour mixture once more. Dotdash Meredith Food Studios Lower chicken pieces carefully into the hot oil in batches. Fry until crispy and well-browned, about 15 to 18 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Dotdash Meredith Food Studios Transfer to a paper towel-lined plate to drain. Enjoy! Dotdash Meredith Food Studios Recipe Tips You can use water instead of beer if desired.Reviewers say they like customizing the seasoned flour mixture to suit their taste. Optional ingredients include cayenne pepper, dry mustard, and cumin. The possibilities are endless! Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print 2,620 home cooks made it! Nutrition Facts (per serving) 661 Calories 19g Fat 73g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 661 % Daily Value * Total Fat 19g 24% Saturated Fat 5g 26% Cholesterol 168mg 56% Sodium 1840mg 80% Total Carbohydrate 73g 27% Dietary Fiber 3g 11% Total Sugars 0g Protein 42g 85% Vitamin C 1mg 1% Calcium 50mg 4% Iron 7mg 36% Potassium 381mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.