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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Marinade:

Coating:

Directions

  • 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.

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  • 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.

  • Preheat oil in deep fryer to 350 degrees F (175 degrees C).

  • 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.

  • 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.

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.

Nutrition Facts

774 calories; 42.1 g total fat; 187 mg cholesterol; 2412 mg sodium. 39.3 g carbohydrates; 55.3 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2003
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! Read More
(56)

Most helpful critical review

Rating: 3 stars
07/14/2003
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. Read More
(12)
49 Ratings
  • 5 star values: 31
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
06/23/2003
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! Read More
(56)
Rating: 5 stars
06/23/2003
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! Read More
(56)
Rating: 5 stars
06/23/2003
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. Read More
(53)
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Rating: 5 stars
02/20/2006
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! Read More
(39)
Rating: 5 stars
06/23/2003
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! Read More
(19)
Rating: 4 stars
02/22/2004
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. Read More
(17)
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Rating: 4 stars
07/31/2006
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. Read More
(17)
Rating: 5 stars
06/23/2003
I used this recipe for 120 servings and everyone raved about the chicken. I will use this recipe from now on. One thing I had to add was more flour because of the flour getting wet when you roll the wet chicken. To say again we love this recipe. Read More
(16)
Rating: 5 stars
06/23/2003
I searched long and hard for a good fried chicken recipe. This one is it. I agree with Janice the only extra thing it needs is a few more spices in the batter. Yum Read More
(15)
Rating: 5 stars
06/23/2003
5 stars Chicken has delicious crunchy crispy crust. Marinade makes chicken meat extra tasty and tender. Read More
(14)
Rating: 3 stars
07/14/2003
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. Read More
(12)