KFC Extra Crispy Chicken
KFC uses pressure cookers to fry chicken, which is risky to do at home. If you are using a deep fryer, fry a few pieces at a time for about 20 minutes, covered, turning occasionally. Likewise, if pan frying, cook, covered, turning occasionally for about 30 minutes. As always with chicken, check the middle of a large piece to check for doneness. Allow to drain on paper towels when cooking is completed.
1 (2- to 3-pound) cut-up chicken
1 quart water
3 tablespoons salt (for soaking)
1 cup milk
1 egg, beaten
2 cups flour
1 teaspoon Accent® (MSG)
1 tablespoon salt
1 teaspoon black pepper
Soybean oil (no substitutions) for frying
Allow chicken to soak in salted water for 30 minutes.
Mix egg and milk in a bowl. Mix flour, Accent®, salt and pepper in another bowl. Preheat deep fryer to 350 degrees F, or place 3/4 inch oil in a skillet over medium heat.
Dry chicken with paper towels. Dredge in flour mixture. Dip into milk-egg mixture, then back into flour mixture. Do this one piece at a time making sure that there is total coverage over entire surface of chicken in each step.