Restaurant Style Fried Chicken Dinner
Chicken Marinade
3 cups milk • 3 Tbsp white vinegar • 4 Tbsp Cajun seasoning • 1 pkg chicken tenders
Mix milk + vinegar, rest 10–12 min. Stir in seasoning, add chicken, marinate 1–4 hrs.
Flour Coating
¾ cup AP flour • ¼ cup cornstarch • 2 Tbsp Cajun seasoning • 2 tsp salt • ½ tsp ground mustard • ¼ tsp white pepper
Mix well. Coat chicken one piece at a time.
Fry
Heat oil on medium ~15 min. Fry 2 tenders at a time, ~6 min until golden.
Potato Wedges
3 potatoes, cut into wedges. Blanch in salted water 8–12 min.
Bake at 425°F for 25–30 min, flipping halfway.
Garlic Butter Broccoli
1½ sticks butter • ½ shallot • 2 garlic cloves • 1 Tbsp flour • garlic & onion powder • salt
Sauté shallot + garlic in butter, whisk in flour, toss with broccoli.
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One thing I’ve found really elevates fried chicken is the milk and vinegar marinade — it tenderizes the chicken beautifully while infusing it with subtle tanginess. Adding Cajun seasoning into both the marinade and flour coating layers on a delicious kick that you can easily adjust to your spice preference. Using a combination of all-purpose flour and cornstarch in the coating gives the chicken an ultra-crispy crust that's much like what you'd get in a restaurant, but much healthier without deep-frying. I usually heat the oil on medium for a solid 15 minutes to ensure it’s evenly hot and fry only 2 pieces at a time, so the temperature doesn’t drop and the chicken fries perfectly golden in about 6 minutes. For the potato wedges, blanching in salted water is a game changer — it helps remove excess starch and results in a crispier, fluffier interior after baking at 425°F. Flipping halfway makes sure they roast evenly on all sides. The garlic butter broccoli is the perfect green side. Sautéing shallot and garlic in butter before tossing with broccoli ensures every bite bursts with flavor. I also like sprinkling a little garlic and onion powder plus some salt to round out the taste. This combination makes a well-balanced meal that feels indulgent yet homemade and approachable. It’s my go-to when I want restaurant-quality fried chicken without leaving the house.