Restaurant-Style Extra Crispy Chicken

Sometimes it's nice to indulge in a old fashioned fried chicken dinner. This recipe is fantastic. I think my 10 year old was quoted as saying "I'm obsessed with this chicken, Mom." When you're not in the mood to count calories, give this one a try! Makes 6 servings.


1 (4 pound) whole chicken, cut into pieces
4 cups oil for deep frying
4 cups water
1 tablespoon salt
1/2 teaspoon monosodium glutamate
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon ground black pepper
3/4 teaspoon monosodium glutamate


Preheat oil in deep fryer to 350 degrees F (175 degrees C).
To Marinate: 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.
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. 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 cookie 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.