Restaurant-Style Extra Crispy Chicken ​

Servings: 3

Ingredients

	2 cups water
	1/4 teaspoon monosodium glutamate
	1/2 (4 pound) whole chicken, cut into pieces
	1 1/2 teaspoons salt
	2 cups oils for deep frying
	1/2 egg, beaten
	1/2 cup milk
	1 cup all-purpose flour
	1 1/4 teaspoons salt
	3/8 teaspoon ground black pepper
	3/8 teaspoon monosodium glutamate

Directions

Step 1 In a sizable 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 several times.

Step 2 In a shallow dish or bowl, mix together egg and milk. In another shallow dish or bowl, mix together the flour, salt, pepper, and monosodium glutamate. Remove chicken from marinade (discarding remaining marinade) and drain.

Step 3 Preheat oil in a deep fryer to 350 degrees F (175 degrees C).

Step 4 Individually, dip chicken pieces into the 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.

Step 5 Drop chicken, one piece at the same time, into the hot oil. Fry half of the chicken pieces (4 pieces) for 12 to a quarter-hour or until golden brown, then fry remaining pieces for the same period of time. (Note: Stir chicken around halfway through the frying time, to ensure that each piece cooks evenly). Drain fried chicken for approximately 5 minutes in some recoverable format towels or a wire cooling rack before serving.