In the batter I put 2 table spoons of All Season Salt and 1 table spoons of Celery Salt and WOW! Here is how I did it. Remove and drain on paper towels before serving. This will replace my normal fried chicken recipe. Add comma separated list of ingredients to include in recipe. The crunch was fantastic! Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). To boost the flavour of the chicken, I marinated it in buttermilk with garlic salt, poultry seasoning, and a dash of tabasco. Finally, I know how to make a chicken coating that doesn't fall off when frying and stays crispy! Carefully place the chicken pieces in the hot oil. I believer a good friend chicken should not have to be dipped (or chicken strips in my case) Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). this link is to an external site that may or may not meet accessibility guidelines. I used chicken breasts instead of chicken pieces. Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more. In the batter I put 2 table spoons of All Season Salt and 1 table spoons of Celery Salt and WOW! Most people won't think twice about serving basic cornbread when is on the table. I have tried so many times to perfect fried chicken that is light juicy and crispy that I had almost given up hope! I tried this recipe after reading the reviews so I also doubled the spices, except for the black pepper. Anyways, I wanted to leave my .02 cents because this recipe really is very good and worth it. Large pieces may take longer. I even tried this on Chicken Fried Steak and it was delicious! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Now I have a family favourite that will grace my dinner table for years to come! Several hours later even after sitting on the counter it was by far the most cripsy chicken I have ever eaten! It is equally good served hot or cold and has been a picnic favorite" My whole family LOVES a good fried chicken so can't wait to try it out. I didn't think it was spicy but very chrispy. For this recipe I used chicken wings but you can easily use any parts of a cut up chicken. Fry for 15 to 18 minutes, or until well browned. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. 2 tbsp kosher salt. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Total Carbohydrate I got this off another on-line recipe site and it looks so good I wanted to be sure and save it as this is the only site I really use. I cooked this for dinner in the deep fryer and it was perfect! Chicken was flavourful and moist and the coating was crispy and delicious. Fry for 15 to 18 minutes, or until well browned. 24 %. Moisten each piece of chicken with a little water, then dip in the dry mix. This is the crispiest, spiciest, homemade fried chicken I have ever tasted! Anyways, I wanted to leave my .02 cents because this recipe really is very good and worth it. In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. Very very yummy! The spices were a little more salty than I like but it was still a great tasting treat. This chicken is really good and easy to prepare. They are awesome to eat even without dip. Ok, I have been searching a lot of different sites for a great friend chicken recipe and I finally found one. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). 74.4 g Smaller pieces will not take as long. Heated the deep frier to 360 degrees and fried the legs 10 minutes and the thighs 15. Just be sure to adjust the cooking times with the larger pieces. 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. Remove and drain on paper towels before serving. I enjoy it the most on a Sunday game day dipped in BBQ sauce. Saw a post of triple dipped, beer battered "fried' chicken off the grill using a Vortex and a Weber kettle and knew we had to try the recipe following it to a "T" on a kamado grill smoking with a chunk of apple wood and chicken thighs. Ok, I have been searching a lot of different sites for a great friend chicken recipe and I finally found one. Amount is based on available nutrient data. This will prevent greasy coating. 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 was GREAT! I believer a good friend chicken should not have to be dipped (or chicken strips in my case) Nutrient information is not available for all ingredients. Congrats! It's credited to a "QUIRKYIQ" and she states "the crispiest, spiciest, homemade fried chicken I have ever tasted! Allrecipes is part of the Meredith Food Group. 661 calories; protein 42.4g 85% DV; carbohydrates 73.2g 24% DV; fat 18.6g 29% DV; cholesterol 167.9mg 56% DV; sodium 1840.1mg 74% DV. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. My Carolina triple dipped fried chicken goes perfect with other specialties like mac and cheese and collard greens. Percent Daily Values are based on a 2,000 calorie diet. They are awesome to eat even without dip. Smaller pieces will not take as long. Shake off excess and dip in the wet mix, then dip in the dry mix once more. Wonderful recipe very similar to my great-grandmother's old family recipe. Your daily values may be higher or lower depending on your calorie needs. I followed the recipe exactly (including the beer, I used my favorite Icehouse) anyways, I used Granulated Garlic instead of Garlic salt and after I tested my first piece I decided it needed more flavor. You saved Triple Dipped Fried Chicken to your. Ingredients. It is equally good served hot or cold and has been a picnic favorite in my family for years. This chicken rocks!! Large pieces may take longer. Thanks so much for posting. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160°; about … I think the overall mixture make for a great crunchy texture, but I found the flavor to be a bit bland without the use of the dip. We found the chicken to be very bland and definitely needed more salt. Make sure your oil is hot enough and, if you fry in batches that it comes back up to temp between batches. Thanks for the post. I think the overall mixture make for a great crunchy texture, but I found the flavor to be a bit bland without the use of the dip. https://www.rachaelraymag.com/recipe/beer-battered-fried-chicken I used legs and thighs which I removed the skin from. Yields: 4 servings. I also added a dash of tabasco to the wet ingredients. You may need to thin with additional beer if the batter is too thick. Moisten each piece of chicken with a … Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). 1 (3 pound) whole chicken, cut into pieces. It was amazing. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. 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. Information is not currently available for this nutrient. Carefully place the chicken pieces in the hot oil.