Triple-dipped fried chicken is a cherished recipe that’s been passed down through generations in our Midwestern family. This dish takes me back to summer gatherings at my grandmother’s farmhouse, where the sound of laughter mingled with the sizzle of chicken frying in a cast-iron skillet. There’s something magical about that crunchy, golden crust that makes you feel instantly at home. Whether you’re cooking for a special Sunday dinner or just craving a taste of the past, this fried chicken is sure to bring warmth and nostalgia to your table.
This triple-dipped fried chicken pairs wonderfully with classic sides like creamy mashed potatoes, buttery corn on the cob, and a crisp coleslaw. You might also want to serve it with some homemade biscuits and a dollop of honey butter. Don’t forget a refreshing glass of sweet iced tea to wash it all down. For dessert, a slice of peach cobbler or a scoop of vanilla ice cream would make this meal truly unforgettable.
Ingredients
. 2 lbs chicken pieces (thighs, drumsticks, or breasts)
. 2 cups all-purpose flour
. 1 cup cornstarch
. 1 tablespoon garlic powder
. 1 tablespoon onion powder
. 1 tablespoon paprika
. 1 teaspoon cayenne pepper
. 2 teaspoons salt
. 1 teaspoon black pepper
. 3 large eggs
. 1 cup whole milk
. Vegetable oil for frying
Directions
1. Rinse and pat dry the chicken pieces. Set aside.
2. In a large bowl, mix together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
3. In another bowl, whisk together the eggs and milk until well combined.
4. Dredge each piece of chicken in the flour mixture, then dip it in the egg mixture, and finally dredge it in the flour mixture again. Repeat this process one more time to create a triple coating.
5. Heat about 2 inches of vegetable oil in a heavy skillet or deep fryer to 350°F (175°C).
6. Carefully place the coated chicken pieces in the hot oil, cooking in batches if necessary to avoid overcrowding the pan.
7. Fry the chicken until golden brown and crispy, about 10-12 minutes per side, ensuring the internal temperature reaches 165°F (74°C).
8. Remove the chicken pieces with a slotted spoon and drain on paper towels. Let rest for a few minutes before serving.
Variations & Tips
For a spicier kick, add more cayenne pepper or a dash of hot sauce to the egg mixture. You can also experiment with different seasoning blends to suit your taste. For a lighter version, try baking the chicken in a preheated oven at 400°F (200°C) for about 45 minutes, flipping halfway through to ensure even crispiness.