For extra crispy chicken, double-dip each piece in the egg/milk mixture and then the flour mixture before frying. If you don't have dry tomato soup mix, you can substitute with 1/4 cup of tomato powder and 1 teaspoon of sugar. To ensure even cooking, use a meat thermometer to check the internal temperature of the chicken. Don't overcrowd the skillet while frying. Cook the chicken in batches to maintain the oil temperature and ensure even cooking. Serve with your favorite sides, such as mashed potatoes, coleslaw, or corn on the cob.
Restaurant-Style Fried Chicken
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PREP TIME5 mins
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COOK TIME35 mins
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TOTAL TIME40 mins
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SERVING7 People
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VIEWS21
Embark on a culinary journey to recreate the iconic flavors of restaurant-style fried chicken in your very own kitchen. Crispy, golden, and bursting with savory Italian and tomato notes, this recipe delivers the ultimate comfort food experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol250 mg
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Fiber1 g
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Protein54 g
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Saturated Fat13 g
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Sodium767 mg
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Sugar3 g
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Fat45 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Prepare the Coating: In a shallow dish, whisk together the eggs and milk until well combined. (2 minutes)
02
Step
3 mins
Combine Dry Ingredients: In a separate shallow dish, thoroughly mix together the flour, Italian-style salad dressing mix, and dry tomato soup mix. Ensure there are no clumps for an even coating. (3 minutes)
03
Step
10 mins
Coat the Chicken: Dip each chicken piece into the egg/milk mixture, ensuring it's fully submerged. Then, dredge the chicken in the flour mixture, pressing gently to ensure the flour adheres well. Shake off any excess flour. (10 minutes)
04
Step
5 mins
Fry the Chicken: Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. The oil should be hot enough to sizzle when a small piece of flour is dropped in. Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the skillet. (5 minutes)
05
Step
30 mins
Cook the Chicken: Fry the chicken for approximately 25 to 35 minutes, turning occasionally, until it is golden brown and the internal temperature reaches 165°F (74°C). Ensure the juices run clear when pierced with a fork. (25-35 minutes)
06
Step
5 mins
Rest and Serve: Remove the fried chicken from the skillet and place it on a wire rack to drain excess oil. Allow the chicken to rest for a few minutes before serving. This helps the juices redistribute, resulting in a more tender and flavorful chicken. (5 minutes)
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Isaias Streich
Jun 20, 2025Easy to follow instructions and the chicken tasted just like the restaurant version. Will definitely make this again.
Jayme Reilly
Jun 16, 2025My only issue was that the chicken browned too quickly. Next time, I'll try reducing the heat slightly after the initial browning.
Keyon Witting
Apr 6, 2025Great recipe! I added a pinch of cayenne pepper to the flour mixture for a little kick. It was a hit!
Mariane Orn
Apr 3, 2025This recipe is fantastic! The chicken came out perfectly crispy and juicy. The Italian and tomato flavors are a unique and delicious twist.
Meaghan Will
Mar 25, 2025I was a bit skeptical about the tomato soup mix, but it added a wonderful depth of flavor to the chicken. My family loved it!