Restaurant-Style Extra Crispy Chicken

Restaurant-Style Extra Crispy Chicken

29
Doreen 0

"A whole fryer chicken, marinated and coated in egg, milk and seasoned flour, then fried until extra crispy! Reported to have the extra crispy chicken taste and texture of a famous restaurant chain chicken."

Ingredients 1 h 15 m {{adjustedServings}} servings 774 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 774 kcal
  • 39%
  • Fat:
  • 42.1 g
  • 65%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 55.3 g
  • 111%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 2412 mg
  • 96%

Based on a 2,000 calorie diet

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Directions

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  1. In a large glass dish or bowl, combine the water, salt and monosodium glutamate and mix together. Add chicken and turn to coat; cover and refrigerate to marinate for 20 minutes, turning a few times.
  2. In a shallow dish or bowl, mix together egg and milk. In a separate shallow dish or bowl, mix together the flour, salt, pepper and monosodium glutamate. Remove chicken from marinade (discarding remaining marinade) and drain.
  3. Preheat oil in deep fryer to 350 degrees F (175 degrees C).
  4. One at a time, dip chicken pieces into flour mixture, then egg/milk mixture, then flour mixture again, making sure each piece is well coated. Stack coated pieces on a plate or baking sheet.
  5. Drop chicken, one piece at a time, into hot oil. Fry half of the chicken pieces (4 pieces) for 12 to 15 minutes or until golden brown, then fry remaining pieces for the same amount of time. (Note: Stir chicken around halfway through the frying time, so that each piece cooks evenly). Drain fried chicken for about 5 minutes on paper towels or a wire cooling rack before serving.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 29

  1. 36 Ratings

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DHACHICK
6/23/2003

I tried it today. It was so good. Instead of dipping the chicken to the flour for the first time, I shook it in a brown bag. For a kick, I added some creole seasoning and chili powder to the flour mixture. Since I don't have a deep fryer or meat thermometer, I cooked the chicken in medium heat for the first two minutes and low heat for the rest. The salt water marination and msg really did the trick! kudos.

RUMOUR
6/23/2003

I've never made fried chicken before, and this was just what I was looking for! I always marinate poultry in a salt water solution before I make it (big difference, much more juicy), so I knew Doreen knew what she was talking about. Thank you for such a nice recipe!

PATIENTCOOK
2/20/2006

This was great! I tried it last night and this is a keeper. Crispy on the outside and moist on the inside. I did omit MSG and added more seasoning. Thanks for posting!