Snoop Dogg Fried Chicken Recipe With Potato Chips

Hello there! It’s Naznin, the person behind Naznin’s Kitchen, and I am really thrilled to reveal my version of Snoop Dogg Fried Chicken Recipe today.

The first time that I made this meal (I really did put it in my own kitchen and it was a complete mess), I was amazed at how the secret addition of crushed potato chips in the batter made the bird to be crunchy and fun — a feature that is rarely found in the common fried chicken. Since then, I’ve made it for my parents, for a Dinner Party, and even at Potluck gatherings — it’s always a crowd-pleaser.

I’m going to take you through the entire process— brine to fry — with hints, variations, and the little changes I’ve made along the way. Time to start cooking!

What Is Snoop Dogg Fried Chicken?

This is a version of fried chicken inspired by Snoop Dogg’s recipe from “From Crook to Cook”, often called “Get Tha Chip” fried chicken or potato chip fried chicken. The twist? Crushed potato chips in the flour mixture add extra crunch and flavor.

The recipe has been shared in a few places (for instance, The Wing Showdown site shows a version of this “Get Tha Chip Fried Chicken Wings”). The Wing Showdown

It’s become a fun, bold dish for parties, Super Bowl gatherings, or home dinners when you want to impress without going too fancy.

Real Home Version Of Snoop Dogg Fried Chicken Recipe

Snoop Dogg Fried Chicken Recipe is a crispy, flavorful fried chicken (often using chicken wings or other chicken pieces) coated with a mixture of flour, cornmeal, and crushed potato chips — the chip flavor (often BBQ chip flavor) gives a unique twist.

Recipe Overview

• Prep Time: ~10–12 hours (includes brining)
• Cook Time: ~1 hour (including resting & frying in batches)
• Total Time: ~11–13 hours (most is inactive time)
• Cuisine: American / Southern-style twist
• Course: Main / Party food / Appetizer (if small pieces)
• Yield: Serves about 4–6 (for ~4 lb chicken)
• Calories (approx): ~400–600 kcal per serving (depending on size & oil absorption)

Ingredients

Brine

• 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

Frying / Coating

• 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)

Ingredient Notes & Variations

• For the crushed potato chips, I like BBQ chip flavor for that smoky-sweet note. You can use sour cream & onion or jalapeño flavored chips too — just be careful with extra salt.
• If you don’t have cornmeal, you can reduce it or omit, but it helps with texture.
• Use low-sodium chips if you’re concerned about salt.
• If you can’t find buttermilk, mix 2 cups milk + 2 tablespoons lemon juice or white vinegar and let rest 5 minutes.

Louisiana Seasoned Chicken Fry Batter

What’s The Secret To Crispy Chicken?

There are a few “secret weapons” here:

• The brine: sugar + salt + orange peel + bay leaf + red pepper flakes helps flavor and tenderize the meat deeply.
• The chip + flour + cornmeal combo: the crushed potato chips bring extra crunch and flavor, the flour gives structure, and the cornmeal gives a slightly gritty texture.
• A resting (air-dry) period after coating: letting the coated chicken sit for 20–30 minutes helps the coating set (so it sticks better).
• Frying at a steady oil temperature (around 350°F) in a Dutch oven or heavy pot ensures a crispy exterior without burning.
• Frying in batches so the oil doesn’t drop too much in temperature.
• Using a thermometer to monitor oil and internal chicken temperature (safe internal temp ~165°F for wings, though larger pieces may need more).

Instructions

Here’s how I make it — step by step, with tips from my own kitchen:

1. Prepare The Brine

1. In a Saucepan or pot, bring 5 cups of water to a boil.
2. 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).
3. Remove the pot from heat and let it cool completely (room temperature).
4. 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.
5. Cover and refrigerate for 10–12 hours (or up to 24 hours for deeper flavor).

Tip: I often brine overnight so the next day I’m ready to fry. The orange peel gives a subtle citrus lift that cuts the heaviness of fried food.

2. Drain & Dry

• 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. Mix The Coating

• 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. Dredge & Set

• 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”).

Tip: Some folks skip this rest, but I’ve found it helps reduce flaking of coating during frying.

5. Heat The Oil

• 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. Fry In Batches

• 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.

My tip: I fry wings first (small pieces) so they cook faster, then larger pieces.

7. Rest & Serve

• 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.

What Goes With Snoop Dogg Fried Chicken?

Here are some pairing ideas and serving suggestions:

• Classic sides: coleslaw, mashed potatoes, collard greens, mac ’n’ cheese.
• Dips & sauces: ranch, blue cheese, hot sauce, garlic aioli.
• For a twist, serve over waffles (fried chicken + waffles = crowd favorite).
• Garnish with fresh orange peel strips (a nod to the brine) or chopped herbs.
• For drinks: lemonade, iced tea, or a soda.
• In the context of a Dinner Party or Potluck, serve on a big platter with cooling grids underneath to avoid soggy bottoms.

How Do You Reheat Snoop Dogg Fried Chicken?

To keep it crisp:

1. Preheat oven to 375 °F (190 °C).
2. Place chicken on a wire rack over a baking sheet (don’t stack).
3. Reheat for about 10–12 minutes (for wings) or up to 15–18 minutes (for larger pieces), until internal temp ~165 °F.
4. You can also finish with a minute under broiler to restore extra crisp.

Avoid microwave — it will soften the coating.

Can You Eat Collard Greens With Snoop Dogg Fried Chicken?

Yes — absolutely! Collard greens are a soulful, Southern classic side that complements fried chicken beautifully. The slight bitterness and greens texture balance the fried richness.

Serve collard greens cooked with a bit of garlic, onion, and smoked bits if you like. It’s a tried-and-true combo at Dinner tables across many southern-style menus.

My Personal Touch & Expert Tips

• When I first made this, I used BBQ flavored chips. The chip flavor comes through subtly, giving smoky, slightly sweet hints.
• Once I tried sour cream & onion chips — nice, but reduced the added salt in coating to avoid excessive saltiness.
• Use a deep-fry thermometer faithfully — it’s easy to burn the coating if oil is too hot, or get greasy chicken if too cool.
• If some coating flakes off during fry, dunk that piece again in flour mixture (lightly) and re-fry.
• Don’t overcrowd the pot; that drops oil temp too much.
• Use sturdy mixing bowls, cooling grids, and brown paper to manage mess and airflow.
• For presentation, I sometimes line a tray with brown paper and place a cooling grid on it, then stack pieces — keeps bottoms crisp.

I hope you’ll try this Snoop Dogg Fried Chicken Recipe in your own kitchen. I can’t promise it’ll make you rap, but I can promise crunchy bites, warm smiles from family, and a recipe that gets attention at Potlucks and Dinner Parties.

If you make it, drop a comment or tag me with a photo — I’d love to see how it turns out in your kitchen. Happy frying — and may your kitchen smell like crispy, chip-crusted goodness!

Frequently Asked Questions