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snoop dogg fried chicken recipe

Snoop Dogg Fried Chicken Recipe

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!
Prep Time1 hour 20 minutes
Cook Time25 minutes
Total Time1 hour 45 minutes
Course: Main Course
Servings: 4

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!