Extra Crispy Fried Chicken

    1 hour

    A whole chicken, marinated and coated in egg, milk and seasoned flour, then fried until extra crispy! When you want to indulge in fried chicken, this is your recipe!

    41 people made this

    Serves: 6 

    • 1 (2kg) whole chicken, cut into pieces
    • 1L oil for deep frying
    • Marinade
    • 950ml water
    • 1 tablespoon salt
    • 1/2 teaspoon MSG (monosodium glutamate)
    • Coating
    • 1 egg, beaten
    • 250ml milk
    • 250g plain flour
    • 2 1/2 teaspoons salt
    • 3/4 teaspoon ground black pepper
    • 3/4 teaspoon MSG (monosodium glutamate)

    Prep:10min  ›  Cook:30min  ›  Extra time:20min marinating  ›  Ready in:1hr 

    1. Preheat oil in deep fryer to 180 C / Gas 4.
    2. To Marinate: In a large glass dish or bowl, combine the water, salt and MSG and mix together. 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. In a separate shallow dish or bowl, mix together the flour, salt, pepper and MSG. 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 baking tray.
    4. 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 kitchen paper or a wire cooling rack before serving.


    You can purchase MSG online or in Chinese/Asian shops.

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    Reviews & ratings
    Average global rating:

    Reviews in English (37)


    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!  -  02 Apr 2002  (Review from Allrecipes US | Canada)


    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.  -  18 Jan 2003  (Review from Allrecipes US | Canada)


    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!  -  20 Feb 2006  (Review from Allrecipes US | Canada)