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Restaurant-Style Extra Crispy Chicken

Rated as 4.51 out of 5 Stars

"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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1 h 15 m servings 774
Original recipe yields 6 servings


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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.


  • 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

Per Serving: 774 calories; 42.1 39.3 55.3 187 2412 Full nutrition

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Read all reviews 37
  1. 47 Ratings

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Most helpful positive review

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 D...

Most helpful critical review

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.

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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 D...

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 flo...

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!

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 te...

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 sp...

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.

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 rol...

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

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