Friday, May 18, 2012

Triple Dipped Fried Chicken

Super crucnhy, crusty fried chicken!  Original recipe adapted from Paula Deen.


2 cups all-purpose flour
1 tablespoons garlic salt
1/2 tablespoon ground black pepper

1 1/3 cups all-purpose flour
2 tbls Texas Pete (or more if you like spicy)
1/4 teaspoon ground black pepper
2 egg yolks, beaten
1 1/2 cups beer

1 quart vegetable oil for frying
1 (3 pound) whole chicken, cut into pieces (or chicken breast tenders - I used 11-12 tenders)

Buttermilk for soaking chicken pieces prior to frying. I put the chicken tenders in a zip-loc bag and let sit for 4 hours or more in the refrigerator.


In one medium bowl, mix together 2 cups of flour, garlic salt, 1/2 tablespoon black pepper. In a separate bowl, stir together 1 1/3 cups flour, Texas Pete Hot Sauce, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
2. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Dip chicken in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
3. Carefully place the chicken pieces in the hot oil. Fry for 9-10 min. (if using chicken tenders) or longer for bone-in chicken (chicken pieces will float to the top when done) or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

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