Triple-Dipped Fried Chicken Ultimate Triple-Dipped Buttermilk Fried Chicken Ingredients: 4 boneless, skinless chicken breasts 2 cups buttermilk 2 cups all-purpose flour 1 cup cornstarch 2 teaspoons paprika 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon cayenne pepper (optional) 3 large eggs 1/4 cup water Vegetable oil for frying Directions: Cut the chicken breasts into strips and place them in a bowl. Pour the buttermilk over the chicken, cover, and refrigerate for at least 2 hours or overnight. In a large bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. In another bowl, whisk together the eggs and water. Remove the chicken from the buttermilk, allowing the excess to drip off. Dip each chicken strip into the flour mixture, then into the egg mixture, and back into the flour mixture, making sure each piece is well coated. Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken strips in batches for 6-8 minutes, or until golden brown and cooked through. Drain on paper towels. Serve hot and enjoy! Prep Time: 15 minutes (plus marinating time) | Cooking Time: 20 minutes | Total Time: 35 minutes (plus marinating time) Kcal: 450 kcal per serving | Servings: 4 servings
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Triple-Dipped Fried Chicken
Ultimate Triple-Dipped Buttermilk Fried Chicken
Ingredients:
4 boneless, skinless chicken breasts
2 cups buttermilk
2 cups all-purpose flour
1 cup cornstarch
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional)
3 large eggs
1/4 cup water
Vegetable oil for frying
Directions:
Cut the chicken breasts into strips and place them in a bowl. Pour the buttermilk over the chicken, cover, and refrigerate for at least 2 hours or overnight.
In a large bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
In another bowl, whisk together the eggs and water.
Remove the chicken from the buttermilk, allowing the excess to drip off.
Dip each chicken strip into the flour mixture, then into the egg mixture, and back into the flour mixture, making sure each piece is well coated.
Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
Fry the chicken strips in batches for 6-8 minutes, or until golden brown and cooked through. Drain on paper towels.
Serve hot and enjoy!
Prep Time: 15 minutes (plus marinating time) | Cooking Time: 20 minutes | Total Time: 35 minutes (plus marinating time)
Kcal: 450 kcal per serving | Servings: 4 servings