Restaurant-Style Extra Crispy Chicken Recipe - Allrecipes.com
Restaurant-Style Extra Crispy Chicken Recipe
  • READY IN 1¼ hrs

Restaurant-Style Extra Crispy Chicken

Read Reviews (27)

"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." —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Watch video tips and tricks

Original recipe makes 6 servings Change Servings
Check All Add to Shopping List

Directions

  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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 1 hr 15 mins

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.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jun 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!

— 
Most Helpful Critical Review
Jul 14, 2003

Tried this recipe to see if I would like it better than mine. This is not a bad recipe I just will be sticking to mine in the future.

— 
Jun 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.

— 
Feb 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!

— 
Jun 23, 2003

The marinade really made a difference-the chicken was extra tender. Actually the whole cooking method was great. The only addition I made was to the spices; I increased the pepper and added 1 teas. each of paprika, garlic powder, dry mustard and poultry seasoning. No matter how you like your chicken seasoned and breaded, the marinade will make a difference. Yum!

— 
Jul 31, 2006

I really liked this recipe. I find leaving the chicken to brine overnight in the fridge works better than just 20 minutes, but 20 minutes will do if you're short on time. I added a few more spices to the mix as other reviewers did. Also omitted the msg. Beautiful! Will mnake this again.

— 
Feb 22, 2004

Very good, I did add a lot more seasonings to my flour. I always drain fried food on a rack because the bottom can get soggy if drained on a paper towel.

— 
Sep 17, 2005

My family loved the chicken. I had to adjust the times for some of it,But it was a hit. Thank you.

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 774 kcal
  • 39%
  • Carbohydrates
  • 39.3 g
  • 13%
  • Cholesterol
  • 192 mg
  • 64%
  • Fat
  • 42.1 g
  • 65%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 55.3 g
  • 111%
  • Sodium
  • 2412 mg
  • 96%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
ADVERTISEMENT
 
ADVERTISEMENT

In Season

Related Videos

Play Video
Crispy Fried Chicken

See great techniques for making crispy fried chicken.

Play Video
How to Make Buttermilk Fried Chicken

Chef John’s buttermilk fried chicken is impossibly crispy and tasty.

Play Video
Better Than Best Fried Chicken

Discover the secret ingredient that makes this fried chicken the best.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States