Hot Damn! Snoop Dogg’s Potato Chip Fried Chicken Recipe is Finger Lickin’ Good

If ever you doubted that Snoop Dogg was a culinary genius, you have to get your laughing gear around his potato chip fried chicken recipe. It’s so good, it even knocked Gordon Ramsay’s recipe out of the park. Now that’s saying something. Hot dawg!

Winner, winner, fried chicken dinner – Snoop cleans up!

BuzzFeed Food gang put five famous celebrity fried chicken recipes to the test and put a few of their team members on the tasting judging panel. Snoop Dogg was pitted against the likes of David Chang, Guy Fieri, Patti LaBelle and Gordon Ramsay. And (somewhat surprisingly), Snoop’s fried chicken recipe was voted the winner. HOLY SMOKES, YUM. Who knew Snoop was a master at chicken?

fried chicken recipe
WINNNNNNER! Source: Facebook @BuzzFeed Food

A word on the not-so-secret ingredient: potato chips

So what puts Snoop’s fried chicken recipe ahead of the rest? I suspect it’s the chips.

Everyone loves a bit of crunch with their fried chicken so potato chips make sense, right? You can play it safe with plain potato chips but it’s been said that BBQ flavoured chips unleash a whole new flavoursome punch, so if you’re feeling braver than most, definitely head in the direction of that packet.

Want to make Snoop’s fried chicken recipe yourself?

Watch the Tasty video below or scroll down for the recipe!

Snoop Dogg’s Potato Chip Fried Chicken Recipe

Time: at least 10 hours for the brine soak (worth it though!)
Serves: 6

fried chicken recipe
Source: Antonis Achilleos and Heather Gildroy / Food52


For the brine

  • 1/3 cup granulated sugar
  • 1/3 cup kosher salt
  • 1 bay leaf
  • 1 teaspoon red pepper flakes
  • Peel of 1 orange
  • 1.8kg chicken wings

For frying

  • 2 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1/4 cup crushed potato chips (plain or BBQ!)
  • 2 teaspoons cracked black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt, plus more
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon baking powder
  • 2 cups buttermilk
  • 1-litre canola oil
  • Frank’s hot sauce, for serving (optional)


For the brining:

  1. Fill a large saucepan with 5 cups of water. Bring to a boil. Add the sugar, salt, bay leaf, red pepper flakes, and orange peel. Cook, stirring with a wooden spoon for about 1 minute until the sugar and salt dissolve. Let cool completely.
  2. Place the chicken in a large bowl or Dutch oven and cover with the cooled brine. Cover and refrigerate for at least 10 hours (overnight) and up to 24 hours.
  3. Remove the chicken from the brine and pat dry with paper towels. Discard the brine.

Let’s cook that chicken!

  1. In a large bowl mix together the flour, cornmeal, potato chips, black pepper, garlic powder, salt, cayenne, and baking powder. Make a production line – transfer the mix to a large shallow dish. Place another large shallow dish next to the flour mixture and pour in the buttermilk. Place a wire rack or pan next to the two dishes; this will be where you set your battered chicken.
  2. Take one wing and dip it completely into the buttermilk. Lift out and let any excess drip back into the dish. Roll the wing in the flour mixture, coating it completely. Place the battered chicken wing on the wire rack or pan and repeat with the remaining wings.
  3. Let the wings dry for 20 to 30 minutes before frying, setting the flour mix in place.
  4. In a large Dutch oven over medium heat, heat the oil until a deep-fry thermometer reads 175°C. Place a wire rack over a plate or line a pan with kitchen paper and set aside.
  5. Working in batches, carefully fry the wings. Do not overcrowd the Dutch oven or they’ll become soggy and greasy. Once the chicken is added, the oil’s temperature will drop to between 150°C to 160°C. Watch and adjust the heat to maintain a consistent 175°C temperature, the best you can. Too hot and it will burn your wings!
  6. Fry the wings for 8 to 10 minutes, or until golden. If the chicken is getting too dark, reduce the heat slightly. Transfer the wings to the prepared rack or pan to drain. Season generously with salt.
  7. Let the oil come back to temperature before adding the next batch and repeat the process with the remaining chicken.
  8. Serve the wings with plenty of hot sauce (if using) or over buttermilk waffles. Eat them hot, eat them cold – however you like them!

If Snoop’s potato chip fried chicken recipe knocked your knee-high socks off, be sure to check out the rest of his blazin’ cooking skills and delights in his cookbook. Yep, that’s right Snoop Dogg has his very own cookbook, “From Cook to Crook, Platinum Recipes From Tha Boss Dogg’s Kitchen”, $35.25 from Booktopia. Not even jokin’.

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Avatar of Lexi Klaebe

South Australian mum and self proclaimed foodie, Lexi can most days be found in the kitchen, apron tied firm and armed with a whisk or wooden spoon!

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