KFC EXTRA CRISPY
After he perfected his original he made a crispy recipe that
was marinated first then fried the conventional way. This o
ne is double dunked into the coating to give it its great taste.
1 whole frying chicken, cut up and marinated
6-8 cups shortening for cooking
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deepfryer
to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another
medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
When the chicken has marinated, transfer each piece to paper towels so that excess
liquid can drain off.
Working with one piece at a time, first dip in egg and milk then coat the chicken with
the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie
sheet until each piece has been coated. Drop the chicken, one piece at a time into the
hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is
golden brown. You should be sure to stir the chicken around halfway through the
cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to
drain for about 5 minutes before eating.