Triple Dipped Fried Chicken Recipe

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

Flour: All-purpose flour is used to create the crispy coating.

Milk: Helps the flour mixture adhere to the chicken.

Garlic powder: Adds a savory, aromatic flavor to the coating.

Onion powder: Enhances the taste with a subtle sweetness and depth.

Salt: Essential for seasoning and bringing out the flavors.

Black pepper: Adds a mild heat and complexity to the coating.

Paprika: Provides a smoky flavor and a touch of color.

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

To achieve an extra crispy coating on your fried chicken, make sure to let the flour mixture adhere well to the chicken breasts by pressing it firmly during each dip. This ensures that the breading sticks better and creates a thicker, crunchier crust. Additionally, after the final dip, let the chicken rest for a few minutes before frying to allow the coating to set.

• Chicken breasts - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breasts.

• All-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the dish slightly healthier.

• Milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps tenderize the chicken, making it more succulent.

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

• Onion powder - Substitute with finely chopped onions: Finely chopped onions give a fresher and more robust onion flavor.

• Salt - Substitute with soy sauce: Soy sauce adds a depth of umami flavor and can also help in tenderizing the chicken.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable in the coating.

• Paprika - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick, perfect for those who enjoy a bit of heat.

• 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 before storing. This prevents condensation, which can make the chicken soggy.

• Use airtight containers or resealable plastic bags to store the chicken. Ensure you remove as much air as possible to maintain crispiness.

• For short-term storage, place the chicken in the refrigerator. It will stay fresh for up to 3-4 days.

• For long-term storage, wrap each piece of chicken individually in aluminum foil or plastic wrap. Then, place the wrapped pieces in a freezer-safe bag or container. This method helps to prevent freezer burn.

• Label the containers or bags with the date of storage to keep track of freshness.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until heated through and crispy.

• Alternatively, you can reheat the chicken in an air fryer at 350°F (175°C) for 5-7 minutes to restore its crispiness.

• Avoid microwaving the chicken as it can make the coating soggy and unevenly heated.

• If you have leftover fried chicken that you plan to use in other recipes, consider shredding the meat and using it in salads, soups, or sandwiches.

• Preheat your oven to 375°F (190°C). Place the leftover fried chicken on a baking sheet lined with aluminum foil. Bake for 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 375°F (190°C). Place the chicken in the basket in a single layer, making sure not to overcrowd. Heat for 5-7 minutes, flipping halfway through, until the chicken is hot and crispy.

• If you prefer using a microwave, place the chicken on a microwave-safe plate. Cover with a damp paper towel to prevent it from drying out. Microwave on high for 1-2 minutes, then check the temperature. If needed, continue to microwave in 30-second intervals until heated through. Note that this method may not retain the crispiness of the coating.

• For a stovetop method, 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 3-4 minutes on each side, or until the chicken is warmed through and the coating is crispy.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the chicken on the toaster oven tray and heat for 10-15 minutes, or until the chicken is hot and the coating is crispy.

• Deep fryer: Used to heat the oil to the required temperature of 350°F (175°C) for frying the chicken.

• Large bowl: Used to mix together the flour, garlic powder, onion powder, salt, pepper, and paprika.

• Another bowl: Used to hold the milk for dipping the chicken.

• Tongs: Used to handle the chicken pieces while dipping them in the flour mixture and milk, and for placing them in the hot oil.

• Paper towels: Used to drain the excess oil from the fried chicken after cooking.

• Meat thermometer: Optional but useful for checking the internal temperature of the chicken to ensure it is fully cooked.

• Plate: Used to hold the chicken after it has been dipped and before it is fried.

• Measuring cups: Used to measure the flour, milk, and other ingredients accurately.

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

Prepare the flour mix ahead: Combine the flour and spices in advance and store in an airtight container.

Use a deep fryer: A deep fryer maintains a consistent temperature, ensuring even cooking and saving time.

Cut chicken evenly: Slice chicken breasts into uniform pieces for quicker and more consistent frying.

Double dip efficiently: Set up a dipping station with bowls in a row to streamline the dipping process.

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