The breading at McDonald's is extremely thick and extremely crispy. There's no soft breading on the inside, it appears to be evenly cooked to a crisp all the way through. It's also characterized by real deep ridges in the breading. Just look at the picture above.
The recipe I finally landed on was something as follows:
3 tsp salt
3/4 tsp white pepper
1/2 tsp black pepper
1 cup corn starch
1/2 cup flour
1/2 cup italian seasoning bread crumbs
I'd dip the chicken in the dry mixture, then in the egg mixture back and forth 3 times then end on the dry mixture. I deep fried the chicken until it was golden, then let it cool in the fridge. Then, fried them again until they were much darker.
It tasted good. Although anything deep fried with that much salt is bound to taste good.
The trouble is, it's really not the same. Texture wise I mean. The breading is not as thick, not as crispy and it seems no matter how long I fry it for, the breading beneath the surface remains somewhat soft.
So I'm wondering where I could go with this to get closer to what I'd find in McDonald's, or any fast food or prepackaged chicken fingers.