Restaurant-Style Extra Crispy Chicken
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 cups
Water2.5 tsps
Salt3 tsp
Monosodium Glutamate4 cups
Oil (for deep frying)1 cup
Milk2 cups
All-Purpose Flour3 tsp
Ground Black PepperDirections:
1
In a large glass dish or bowl, combine the water, salt and monosodium glutamate and mix together
2
Add chicken and turn to coat; cover and refrigerate to marinate for 20 minutes, turning a few times
3
In a shallow dish or bowl, mix together egg and milk
4
In a separate shallow dish or bowl, mix together the flour, salt, pepper and monosodium glutamate
5
Remove chicken from marinade (discarding remaining marinade) and drain
6
Preheat oil in deep fryer to 350 degrees F (175 degrees C)
7
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
8
Stack coated pieces on a plate or baking sheet
9
Drop chicken, one piece at a time, into hot oil
10
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
11
(Note: Stir chicken around halfway through the frying time, so that each piece cooks evenly)
12
Drain fried chicken for about 5 minutes on paper towels or a wire cooling rack before serving