3-piece Dippin' Chicken Recipe

Slice

Trim any fat from the chicken breast and cut it into three equal pieces (approximately 3 to 4 ounces each). Pat the pieces dry with paper towels.

Prepare brine

In a medium bowl combine 4 cups cold water, 2 tablespoons kosher salt, 1 tablespoon granulated sugar, 1 teaspoon garlic powder, and 1 teaspoon black pepper. Stir until salt and sugar dissolve.

Brine chicken

Submerge the three chicken pieces in the brine. Cover and refrigerate for 30 minutes to 1 hour (30 minutes is sufficient for thin pieces; up to 1 hour for thicker pieces). After brining, remove chicken and pat dry completely.

Mix dry breading

In a shallow bowl or pie plate whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon black pepper and 1 teaspoon kosher salt until evenly combined.

Prepare wet mix

In a separate bowl whisk 1 cup cold buttermilk with 1 large egg until smooth.

Dredge

Working with one piece at a time, dip a chicken piece into the buttermilk-egg mixture, letting excess drip off, then press it firmly into the flour mixture to fully coat. For a thicker crust, return the coated piece to the wet mix briefly and dredge in the flour again. Place breaded pieces on a wire rack and let rest for 10 minutes to help the coating adhere.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to reach a 1-inch depth. Heat over medium-high until oil reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle and float immediately.

Fry chicken

Carefully lower the breaded chicken pieces into the hot oil, working in a single layer without crowding. Fry for 3 to 4 minutes per side, turning once, until the crust is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F so the coating cooks through without burning.

Drain & glaze

Transfer cooked pieces to a wire rack set over a baking sheet to drain for 2 minutes. In a small bowl mix 2 tablespoons melted butter with 1 tablespoon honey (optional). Brush the butter-honey mixture over each piece for sheen and flavor, or brush with melted butter alone if you prefer savory only.

Rest

Let the chicken rest 2–3 minutes to settle juices. Serve warm with desired dipping sauces (ranch, honey mustard, barbecue).

Place small ramekins of ranch dressing, honey mustard and barbecue sauce alongside the chicken for dipping. Each person can choose their preferred sauce; no further preparation required.