Snoop Dogg Fried Chicken Recipe With Potato Chips
The Snoop Dogg Fried Chicken Recipe is a crispy, flavorful fried chicken made with a unique potato chip coating that adds extra crunch and bold taste. This easy home-style dish uses chicken wings or pieces, buttermilk, and simple seasonings for juicy, golden results. Perfect for dinner, parties, or potlucks, it brings a fun twist to classic Southern fried chicken with a hint of spice and a whole lot of flavor in every bite.
- Prep time
- 12 hr
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 cups water
- ⅓ cup granulated sugar
- ⅓ cup kosher salt
- 1 bay leaf
- 1 teaspoon red pepper flakes
- Peel of 1 orange (use a vegetable peeler)
- ~4 lb chicken wings or other chicken pieces
- 2 cups all-purpose flour
- ¼ cup cornmeal
- ¼ cup crushed potato chips (see variation notes)
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- ½ teaspoon baking powder
- 2 teaspoons cracked black pepper
- 2 teaspoons kosher salt (plus more to season after frying)
- 2 cups buttermilk
- ~1 quart (or more) canola oil for frying
- Hot sauce (for serving, optional)
Instructions
- 1
In a Saucepan or pot, bring 5 cups of water to a boil. Stir in the granulated sugar, kosher salt, bay leaf, red pepper flakes, and orange peel. Keep stirring until sugar and salt dissolve (about 1 minute). Remove the pot from heat and let it cool completely (room temperature). Place your chicken pieces (wings or other) in a Mason jar or large Mixing Bowl. Pour the cooled brine over them so they’re fully submerged. Cover and refrigerate for 10–12 hours (or up to 24 hours for deeper flavor).
- 2
Remove chicken from brine. Pat dry thoroughly with paper towels (or brown paper, but paper towels work fine). Let rest for a few minutes so surface moisture evaporates (you want the skin slightly tacky, not wet).
- 3
In a large Mixing Bowl or shallow dish, combine all-purpose flour, cornmeal, crushed potato chips, garlic powder, cayenne pepper, baking powder, cracked black pepper, and kosher salt. Mix well so everything is evenly distributed. In a second bowl or shallow dish, pour the buttermilk.
- 4
Take each chicken piece, dunk into the buttermilk, let excess drip off gently. Immediately roll and press into the flour-chip mixture, coating thoroughly on all sides. Place coated chicken on a Cooling Grid or wire rack set over a tray. Let the coated chicken rest for 20–30 minutes (this helps the coating adhere and “set”).
- 5
In a Dutch oven or sturdy heavy pot (a Deep Fryer works too), pour enough canola oil to reach about 1½–2 inches depth (it should cover about half the height of chicken pieces). Heat to ~350 °F (177 °C). Use a thermometer to monitor. Place a Cooling Grid over a tray lined with brown paper or paper towels nearby to catch fried chicken.
- 6
Carefully add a few chicken pieces (don’t crowd) to the hot oil. The oil temperature will dip (often to ~300–320 °F). Adjust your heat to bring it back to ~350 °F. Fry for 8–10 minutes, turning if needed, until golden brown and crisp. Remove with tongs, transfer to the rack/tray to drain. Sprinkle a little extra salt over the hot chicken (optional). Let the oil return to temp before adding the next batch.
- 7
After frying, let the chicken rest 5 minutes (so juices settle). Serve hot, with hot sauce (optional) or dips. If you have leftovers, see the “reheat” section below.