This fried chicken doesn’t mess around—it’s got that old-school golden edge with seasoning in all the right places.
The flour dredge should be packed with spice—cayenne and black pepper bring a low burn that works its way in.
Don’t skip the double-dip method: flour, buttermilk, then back to flour—this is where the texture really builds.
Fry in batches and let the oil return to temp in between, or you’ll wind up with uneven browning.
I like this recipe because the crust clings so well and doesn’t flake off when you take that first crunch!
How to Make Snoop Dogg’s Fried Chicken
Ingredients
- 2 lbs Chicken Wings (or use drumsticks/thighs)
- 2 cups Buttermilk
- 1 cup All-Purpose Flour
- 1 cup Potato Chips (crushed)
- 1/2 cup Cornmeal
- 1 1/2 tsp Garlic Powder
- 1 tsp Cayenne Pepper
- 2 tsp Black Pepper
- 1 1/2 tsp Baking Powder
- 2 tsp Salt
- Vegetable Oil (for frying)
Step-by-Step Instructions
Step 1:
Pour the buttermilk into a big bowl and add the chicken wings.
Toss to coat well, then let them soak in the fridge for at least an hour.
Step 2:
Crush your potato chips into coarse crumbs, either with a food processor or just a bag and rolling pin.
In a large bowl, mix flour, crushed chips, cornmeal, garlic powder, cayenne, black pepper, salt, and baking powder.
Step 3:
Pull the chicken from the buttermilk and let the extra drip off.
Dredge each piece in your dry mix so every side gets totally coated.
Step 4:
Heat about 2 inches of oil in a deep cast iron skillet or heavy-bottomed pot.
Aim for 350°F—if you’ve got a thermometer, use it!
Step 5:
Work in batches and gently lower the chicken pieces into the hot oil.
Fry about 8 to 10 minutes, turning halfway, until golden brown and crispy.
Step 6:
Use tongs to pull out the chicken and let it drain on a wire rack over a baking sheet.
Serve it piping hot!
Tips and Tricks for Making This Recipe
Use Fresh Oil
I always recommend frying with oil you haven’t used for other foods to keep the flavors clean.
Potato Chips Matter
Try to use thick-cut potato chips, not the flimsy ones—they give a crunchier crust and help avoid sogginess during frying.
Double Dip for Extra Crunch
If you want a thicker crust, dip the chicken pieces twice: buttermilk, flour mix, back in buttermilk, then flour again before frying.
Rest After Frying
Let your chicken rest on a wire rack instead of paper towels. Air circulation keeps the crust crispy and avoids steaming underneath.
Don’t Crowd the Pan
Fry only a few pieces at a time. Crowding drops the oil temperature and makes chicken greasy, not crisp.
What to Serve with Snoop Dogg Fried Chicken Recipe
Classic Mac and Cheese
If you want a side dish that feels right at home next to fried chicken, go for mac and cheese.
That creamy, cheesy sauce pairs up perfectly with the crispy, chip-coated skin, and you’ll get plenty of compliments when you serve this.
I find that making a simple baked version with a crunchy topping works best.
Collard Greens
Collard greens always bring heartiness and a slightly bitter note that works well with fried foods like this one.
You can keep them classic with just smoked turkey or ham hocks, vinegar, and spices, or make them vegetarian if that suits your meal.
I like to cook them low and slow to make sure the flavors come together nicely.
Jalapeño Cornbread
Try jalapeño cornbread for something with a little kick that adds some spice to the plate.
A slice of warm cornbread alongside your fried chicken just seems to fit, especially when you serve it with honey butter.
I sometimes add shredded cheddar for extra flavor, and it always gets eaten fast!
Charred Broccolini with Lemon
Charred broccolini isn’t the most obvious side, but it brings smoky and bright flavors that stand up to rich chicken.
Toss broccolini with olive oil, salt, pepper, and lemon zest, then roast or grill until charred.
For extra zing, squeeze fresh lemon juice over everything right before serving.
Asian-Style Slaw
If you’re looking for something fresh and a bit out of the box, Asian-style slaw is a light, crunchy option that cuts through the richness.
You can toss together shredded cabbage, carrots, scallions, sesame seeds, and a simple soy-ginger dressing.
I find this gives a tasty twist to the meal, and it’s easy to prep in advance.
Variations and Substitutions
Flours and Breading
If you don’t have all-purpose flour, swap in whole wheat or even rice flour—they both give a crisp coating without much fuss.
You can play around with the breading. I’ve tried using crushed cornflakes or panko instead of potato chips, and it works just as well.
Don’t be afraid to mix in different potato chip flavors like jalapeño, salt and vinegar, or classic salted for a twist!
Seasoning Swaps
You can absolutely use a cajun spice blend, lemon pepper, or smoked paprika if you want to add some extra personality to your chicken.
I sometimes add chopped fresh herbs to the brine or directly in the flour for another layer of flavor.
Brine Options
If you run out of oranges, toss in lemon or lime peels instead and the results are still bright and tasty.
You can reduce the sugar or skip it entirely, and your chicken will still have good texture after brining.
How to Store Leftover Snoop Dogg Fried Chicken
Use an Airtight Container
Store your leftover Snoop Dogg fried chicken in an airtight container. That helps keep the coating from getting too soft in the fridge.
I always make sure the chicken has cooled before sealing it up, which helps avoid excess moisture getting trapped.
Stacking pieces with a bit of parchment paper in between keeps your crispy coating from sticking together!
Refrigeration Tips
Put the container in the coldest part of your fridge. Leftovers are best eaten within 3 to 4 days for both taste and safety.
Don’t store fried chicken on a plate uncovered—it dries out and loses that signature crunch Snoop would want you to keep intact.
If you cooked a big batch, label your container with the date!
Freezing for Longer Storage
Freezing works great, too, if you won’t finish your chicken within a few days.
I suggest wrapping each piece in foil or plastic wrap before placing them in a freezer bag so they don’t get freezer burn.
For the best quality, enjoy your frozen fried chicken within a month.
Common Mistakes to Avoid
Too Much Salt in the Coating
If you use the original amount of salt in the dry mix, you might find the coating comes out way saltier than you expect, so I always cut the salt in half for better results.
It’s easy to get excited and pour in all the salt, but keeping it light makes the chicken more balanced and delicious.
A salty crust can really mask the other great flavors Snoop puts in this recipe.
Skipping the Ice Bath
Don’t skip the ice bath before frying. It makes the outside crispier and gives you the texture you’re looking for every single time!
I’ve tried rushing past this step before, but it really does make a difference for that classic fried chicken crunch.
You only need a few minutes in the cold water for each batch, and it’s always worth your time.
Overcrowding the Fryer
If you toss in too many chicken pieces at once, the oil cools down fast, leaving you with greasy, soggy chicken. Nobody wants that.
Honestly, frying in smaller batches just works better. Each piece cooks more evenly and comes out golden brown—pretty much how everyone hopes it’ll turn out.
Keep an eye on the thermometer, and let yourself enjoy those amazing smells filling the kitchen. It’s half the fun, right?
Snoop Dogg Fried Chicken Recipe
Ingredients
- 2 lbs Chicken Wings or use drumsticks/thighs
- 2 cups Buttermilk
- 1 cup All-Purpose Flour
- 1 cup Potato Chips crushed
- 1/2 cup Cornmeal
- 1 1/2 tsp Garlic Powder
- 1 tsp Cayenne Pepper
- 2 tsp Black Pepper
- 1 1/2 tsp Baking Powder
- 2 tsp Salt
- Vegetable Oil for frying
Instructions
- Pour the buttermilk into a big bowl and add the chicken wings.
- Toss to coat well, then let them soak in the fridge for at least an hour.
- Crush your potato chips into coarse crumbs, either with a food processor or just a bag and rolling pin.
- In a large bowl, mix flour, crushed chips, cornmeal, garlic powder, cayenne, black pepper, salt, and baking powder.
- Pull the chicken from the buttermilk and let the extra drip off.
- Dredge each piece in your dry mix so every side gets totally coated.
- Heat about 2 inches of oil in a deep cast iron skillet or heavy-bottomed pot.
- Aim for 350°F—if you’ve got a thermometer, use it!
- Work in batches and gently lower the chicken pieces into the hot oil.
- Fry about 8 to 10 minutes, turning halfway, until golden brown and crispy.
- Use tongs to pull out the chicken and let it drain on a wire rack over a baking sheet.
- Serve it piping hot!