Secret Ingredient Restaurant Style Fried Chicken

You’ll never guess the secret recipe for this restaurant-style fried chicken. It makes for a sweet and crispy crust that just happens to be gluten-free.

This recipe is from my friend chef Chad Pritchard, an award-winning chef. His latest endeavor is a fried chicken restaurant called Love Me Tenders. This recipe is all about the secret ingredient, and it’s found everywhere from small fried chicken joints to fancy restaurants. The secret is in the Captain Crunch Cereal. Who would have guessed?

Why grains?

The granola crust provides a sweet, crunchy exterior that’s hard to put down! It’s so good to lick your fingers. Season and dip the chicken in the cornstarch, then in the water and egg mixture. Restaurants often use water to keep costs down. The combination of water and cornstarch almost forms a glue to keep the grains coated. It also happens to make this fried chicken gluten-free.

Chicken Options:

This recipe calls for boneless skinless chicken breasts as they are the easiest to handle and yield the best results with this coating. You can also use chicken thighs and thighs, but you’ll need a longer cook time and the skin will turn a darker brown.

How to fry chicken:

Chicken should be fried in an oil with a high smoke point, such as vegetable, canola, or peanut oil. For best results, the oil itself should be kept at around 350 degrees Fahrenheit. Chicken should be fished out, submerged in washing liquid, and given a seasoned coating before frying. Different parts of chicken require different cooking times. White meat requires less cooking time than dark meat, and boneless meat requires less cooking time than bone-in meat. Size is also a factor, with smaller cuts requiring less cooking time. Chicken needs to be cooked to an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer for best results.

Gluten Free Disclaimer:

Captain Crunch does not contain any wheat products, but cross-contamination is still possible.You can read their disclaimer here. If you’re uncomfortable with the potential for cross-contamination from severe gluten allergies, health food stores have plenty of Cap’n Crunch knockoffs, or you can use crushed potato chips instead.

One Pan Crispy Secret Recipe Restaurant Style Fried Chicken

Storage and Reheating Instructions:

Fried chicken is best eaten fresh. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in oven preheated to 350°F until heated through.

If you liked this recipe, you might be interested in these other delicious fried chicken recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Secret Recipe Restaurant Style Fried Chicken

You’ll never guess the secret recipe for this restaurant-style fried chicken. It makes for a sweet and crispy crust that just happens to be gluten-free.

Preparation time 20 minute

cooking time 20 minute

total time 40 minute

raw material

1 tablespoon Indian seasoning
6 chicken breast
2 cup Captain Crunch Cereal
1 cup corn starch
2 cup water
2 Egg
1 quart vegetable oil

instruct

Season both sides of the chicken breasts with cajun seasoning.
Blend Captain Crunch cereal in a blender or process in a food processor until crumbled.
Pour the cornstarch into a shallow dish. In another shallow dish, whisk together the water and eggs. Spread cereal crumbs on a third shallow dish.
Working one at a time, roll a piece of chicken into the cornstarch to coat. Dip in egg mixture, then roll in breadcrumbs. Let dry on a wire rack for 10 minutes.
Meanwhile, heat oil in a large pot to 350°F.
Working in batches, fry the chicken, about 10 minutes, until the chicken is browned and crisp and the internal temperature reaches 165°F. Remove from oil and let drain on a plate or tray lined with paper towels for 5 minutes. Serve hot.