Triple Dipped Fried Chicken

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There are a select few places in my hometown to go if you want to get good fried chicken.

I hope I’m not stepping on anyone’s toes when I say this, but Kentucky Fried Chicken does not happen to be one of them. While I personally don’t think that their chicken is nasty per se, I don’t feel like it’s as good as it used to be in the early 90’s. Ever since KFC tried to ‘keep up’ with the other fast food chains and their ever evolving and growing menus and adding a bunch of other extraneous stuff, I feel like their chicken has suffered in quality. I understand that businesses want to keep up with the Joneses. However, when you’re good at one particular thing, sometimes you just need to stay in your lane, you know what I mean?

When I was a freshman in high school, my city got our first and only Popeyes Chicken- and you would have thought that the Pope had come to town. For two solid weeks, that place was absolutely packed to the max, with the line for the drive through going clear down the street. Not that it was unjustified- Popeyes chicken is  a major step up from KFC in terms of quality in general, and their biscuits are to die for. However, that furor died down and these days, while the chicken is still usually pretty good, there are some days that are largely hit and miss.

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There used to be two Ponderosas in my city as well, and while I’m not a huge fan of buffet food, I will say that their chicken wings/drumsticks were very delicious.However, they’ve both closed now so that point is kind of irrelevant at this point.

 We have a business down the street from my house that serves up chicken, gizzards and standard Southern sides. The food is pretty decent, however I was put off the last time that I went there this past winter and saw that the owner was so cheap that he didn’t turn the heat on and the employees were working in their coats just to stay warm. Not only does that strike me as unsanitary, but I was appalled at the idea of an owner that would force his employees to work in those conditions. Haven’t been back since, suffice to say.

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As decent as those other places are, everyone in my city knows that the best place to get fried chicken, is (rather ironically) a fish market. Inside, it’s a room of glass display cases filled with various fish to buy whole and fresh. In addition to the fish, they also for some reason have a whole array of Southern style food that they make to order in the back. The place is kinda small. And being a fish market, it stinks. However, it does serve the best chicken you’re going to get in the city. It’s so good, that nobody even calls it by it’s true name. It’s gained a catchy little nickname over the years instead: “Crack Chicken”.

Yep. I’m not kidding.

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Maybe I should have added a caveat to the beginning of this post: there a select few places to go in my city to get good  fried chicken if you’re going out to eat. If you want the best fried chicken period- well, not to blow my own horn or anything but…then you need to come to my house.

I make really, really REALLY good fried chicken, guys. It’s just the truth. I’m not a fan of how messy and greasy it can get sometimes, and it did take me a while to learn, but once I did, I really hit my stride.

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Good things come in 3’s, right? I don’t know anyone that would disagree with that when it comes to triple dipped fried chicken.The skin is the best part; the crispier the better. So with a triple dip, you better believe this chicken is the real deal when it comes to the crunch. I made this chicken for my family as part of an authentic Southern meal alongside these Hushpuppies. It was a hit. But c’mon: triple-dipped fried chicken? How can you go wrong there?

I’m taking these to Angie’s Fiesta Friday #30, party this week, co-hosted by Margy @La Petite Casserole . Hope to see you all there 😉



Triple Dipped Fried Chicken

Recipe Courtesy of



  • 3 cups all purpose flour
  • 1 1/2 tablespoons garlic salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon poultry seasoning
  • 1 1/3 cups all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 egg yolks, beaten
  • 1 1/2 cups beer or water
  • 1 quart of vegetable oil, for frying
  • 3 pounds of boneless, skinless chicken breasts, cut into pieces


1. In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, smoked paprika and poultry seasoning.

2. In a separate bowl, stir together 1 1/3 cups flour, salt,1/4 teaspoon of pepper, egg yolks and beer. You may need to thin with additional beer if the batter is took thick.

3. Heat the oil in a deep-fryer to 350°.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.

4. Carefully place chicken pieces in the hot oil. Fry for 15 t0 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.


55 thoughts on “Triple Dipped Fried Chicken

  1. Oh yum! Homemade fried chicken is the best! Luckily I live in the South so we still have several local places that make good fried chicken. Someday I will make my own, just not yet….

    1. You should try making your own- it’s not so hard once you get the hang of it, and the result is SOOO much better than something you buy at a take-out joint. Thank you 🙂

    2. Hi there!! Love your recipes but I made the triple dip chicken the flavor was good but the outside was like a rock. What did I do wrong? Could it be the flour ? My husband said I screwed up dinner and I can’t cook !

      1. Hi Donna,

        That’s very peculiar; I’ve never had any fried chicken recipe I’ve used come out with a rock hard exterior. Did you stir the batter hard/for a long time? This could’ve over-developed the gluten in the batter, which could’ve made the exterior tough as it fried. What kind of flour did you use and how old was it? If the protein content in the flour was (too) high, that could affect the texture. The temperature of the batter versus the temperature of the oil could’ve affected the texture as well. I always fry chicken with an instant read thermometer on hand to make sure my cooking oil stays at the right temp throughout, it really does make a difference.

  2. Oh my gosh. Those pictures. Holy smokes lovey. I want that chicken….and I want it NOW!! I’m totally stinking up my house this weekend…I don’t care. I need to try your recipe!!

    We’re just getting a Popeye’s in Niagara Falls. Everyone is excited about it, and I’m thinking to myself that it’s a chain… it can’t be all that good. I’m more for that little hole in the wall, the dive, the one that is almost questionable to eat at. You’ll always find the best food in those places!! <3

    Awesome…AWESOME post!! I cannot wait to try this!! <3

    1. Popeyes-it’s…it’s decent. The only thing that’s exemplary about it so far as I’m concerned are their biscuits- those ARE worth buying. But honestly? This chicken tastes just as good, if not little better than Popeyes. So YES, you should definitely try it. It’s worth the ‘fried chicken’ smell lol Love ya <3

  3. Ummm…what time is dinner?? I will be there and I won’t be late. 😉 There is no doubt in my mind, via looking at these photos, that you have mastered the frying of chicken! Go ahead, toot your own horn…this definitely appears tooting worthy. 😀 I’m printing the recipe now…thanks!
    [So odd your posting this, as less than a week ago I had a conversation with friends in regards to the lack of great fried chicken in Metro-Detroit area…we’re definitely lacking here!]

    1. Thanks Nancy- c’mon over anytime, you’re more than welcome 😉 I think you’ll be happy with this recipe, I know my family was!

    1. Haha, what can I say- fried chicken has that effect on people, I find. The fish market I’m talking about is in Lansing, Michigan. Here’s the Yelp link for it if you wanted more info. It’s a hole-in-the-wall kind of place, but that doesn’t stop people from coming lol Thanks Bonnie 🙂

  4. Triple dipped fried chicken sounds like the perfect way to enjoy. You don’t eat fried chicken as diet food, it can be greasy but it needs that thick coating of crispiness to be the real deal. Love your recipe.

  5. Jess, you have truly done an amazing job here with this chicken! It looks so perfectly crusted and crisp and fresh and the shot of the piece of chicken torn open is making my mouth water! Great job and thank you for this recipe, I will be trying it soon and I’ll let you know how it goes!

  6. When ever I am in the states or the UAE i HAVE to have popeyes.. i still remember the first time i found it in Chicago.. in the most amazing building! your chicken though looks like snoop himself would sit at your table.. an I would be first to snaffle a piece! great post!

  7. Are you aware that your chicken is absolutely deep-fried? And looking at the ingredients it seems very very tasty…. in case you’ll have some leftovers, please let me know…. thanks a lot for being at FF this week, is very funny co-hosting with recipes like yours!

  8. I have not had a good piece of fried chicken in a long time (I no longer fix it). My last experience was in Frankenmuth and the greasy skin turned my stomach! Yours looks really tasty though 🙂

  9. Yum Yum, Jess, these sure look so good! I confess, I am a huge fan of crispy chicken skin, even as a kid! I have to try these!

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