Triple dipped fried chicken

    50 min

    This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a favourite in my family for years.

    72 people made this

    Serves: 6 

    • 375g plain flour
    • 1 1/2 tablespoons garlic salt
    • 1 tablespoon freshly ground black pepper
    • 1 tablespoon paprika
    • 1/2 teaspoon savoury seasoning
    • 165g plain flour
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 egg yolks, beaten
    • 355ml beer or water
    • 945ml vegetable oil for frying
    • 1 (1.3kg) whole chicken, cut into pieces

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In one medium bowl, mix together 375g of flour, garlic salt, 1 tablespoon black pepper, paprika and savoury seasoning. In a separate bowl, stir together 165g flour, salt, 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 175 C (350 F). 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.
    3. Carefully place the chicken pieces into the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on kitchen roll before serving.

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    Reviews in English (608)


    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.  -  11 Jul 2008  (Review from Allrecipes US | Canada)


    Ok, I have been searching a lot of different sites for a great friend chicken recipe and I finally found one. 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. I believer a good friend chicken should not have to be dipped (or chicken strips in my case) 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. In the batter I put 2 table spoons of All Season Salt and 1 table spoons of Celery Salt and WOW! They are awesome to eat even without dip. Anyways, I wanted to leave my .02 cents because this recipe really is very good and worth it.  -  24 Jun 2007  (Review from Allrecipes US | Canada)


    This chicken is really good and easy to prepare. Here is how I did it. I used legs and thighs which I removed the skin from. Heated the deep frier to 360 degrees and fried the legs 10 minutes and the thighs 15. I didn't think it was spicy but very chrispy.  -  23 Aug 2005  (Review from Allrecipes US | Canada)