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Kentucky Fried Chicken

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YIELD 12 pieces
1 egg, beaten
2 cups milk
2 cups all-purpose flour
4 teaspoons salt
2 teaspoons black pepper
1 teaspoon msg (monosodium glutamate-you can use Accent Flavor Enhancer)
6 cups Crisco cooking oil
2 frying chickens, with skin, each cut into 6 pieces
In a small bowl combine the egg and milk.
In a separate bowl, combine the remaining four dry ingredients.
Dip each piece of chicken into the milk mixture until fully moistened. Roll the moistened chicken into the flour mixture until completely coated.
Pour the oil into the pressure fryer and heat over medium heat to about 400.
In groups of 4 or 5, drop the chicken pieces into the oil and lock the lid into place. When the steam begins shooting through the pressure release, set the timer for 10 minutes.
After 10 minutes, release the pressure according to manufacturer’s instruct ions, and remove the chicken to paper towels or a metal rack to drain.
Repeat with remaining chicken.
TIDBIT: If you prefer not to use MSG, you may substitute an additional 1/2 TBS. of salt. Be aware however that using MSG produces the best clone of KFC’s fried chicken.
See also  Red Velvet Pound Cake

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