- Prep time 10 hours
- Cook time 1 hour
- Serves 6
The batter for this crispy, golden fried chicken from rapper and culinary star (have you seen Martha & Snoop's Potluck Dinner Party?), Snoop Dogg, has the most delicious secret: potato chips. Use any potato chips you like—sour cream and onion, jalapeño, or salt and vinegar would all work well here—but we're partial to using BBQ chips. To really get that BBQ chip flavor in the final result, though, don't be afraid to add a bit more chips to the coating than the recipe calls for. In our opinion, there's no such thing as too many potato chips!
Helpful tools for this recipe:
- Five Two Essential Saucepan
- Mason Cash Cane Mixing Bowls
- Nordic Ware Copper-Plated Cooling Grids (Set of 2)
Test Kitchen Notes
Snoop Dogg has come out with a cookbook, and one of our favorite recipes from it is his potato chip fried chicken wings. It's definitely the dish to make for any kind of party, from Super Bowl to the holidays, birthdays, and beyond. If you're curious about the book (and of course you are), here's a brief summary of what you'll find if you're able to get your hands on a copy: "From breakfast goodies to late-night munchies," he writes in the introduction, these recipes are inspired by his favorite places to eat around the world, plus some classic dishes from Long Beach City, California, where he grew up. You'll find everything from apple pie to lobster Thermidor (plus, a bologna and potato chip grilled cheese that looks divine), but the two recipes that intrigued me most were his "Get Tha Chip Fried Chicken Wings" and "OG Waffles."
I've always loved fried chicken (especially served over waffles with syrup), but never considered making it before. In fact, the prospect of frying anything in a vat of sizzling-hot oil truly terrifies me. But the idea of chicken wings coated in a thick buttermilk batter and—Snoop's twist—crunchy BBQ potato chips was simply too good to pass up. And the waffles, well, considering I had just picked up the cutest mini waffle maker a few days before, those just sealed the deal. I was nervous to try it myself, but something about Snoop's recipe assured me that I could do it at home. - Erin Alexander
Reprinted from From Crook to Cook by Snoop Dogg with permission by Chronicle Books, 2018. —The Editors
red pepper flakes
Peel of 1 orange
crushed potato chips
cracked black pepper
kosher salt, plus more
Hot sauce, for serving (optional)
- Fill a large pot with 5 cups of water. Bring to a boil. Add the sugar, salt, bay leaf, red pepper flakes, and orange peel. Cook, stirring, for about 1 minute, until the sugar and salt dissolve. Let cool.
- Place the chicken in a large bowl and cover with the cooled brine. Cover and refrigerate for at least 10 hours and up to 24.
- Remove the chicken from the brine and pat dry with paper towels; discard the brine.
- In a large bowl, stir the flour, cornmeal, potato chips, black pepper, garlic powder, salt, cayenne, and baking powder. Transfer 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.
- Take one wing and submerge in the buttermilk. Lift 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.
- Let the wings dry for 20 to 30 minutes before frying.
- In a large Dutch oven over medium heat, heat the oil until a deep-fry thermometer registers 350°F. Place a wire rack over a plate or line a pan with brown paper and set aside.
- Working in batches, carefully fry the wings. Do not crowd; otherwise, they’ll become greasy. Once the chicken is added, the oil’s temperature will drop to between 300°F to 320°F. Watch and adjust the heat to maintain a consistent 350°F temperature.
- Fry the wings for 8 to 10 minutes, or until golden. If the chicken is getting too dark, reduce the heat. Transfer the wings to the prepared rack or pan to drain. Season generously with salt.
- Let the oil come back to temperature before adding the next batch; repeat with the remaining chicken.
- Serve the wings with plenty of hot sauce (if using) or over buttermilk waffles, hot or cold, however you like them.