Prep 5 mins
Cook 20 mins
After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one 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 deep-fryer 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.
- Note: I suggest (CopyCat) Kentucky Fried Chicken Marinade #75408.
This recipe was created by Todd Wilbur. It is from his book entitled "Top Secret Recipes". www.topsecretrecipes.com
This makes a great crispy fried chicken. Easy to make. Take it from someone who hates to fry chicken.
You forgot the 11 Herbs and Spices and ya hafta Brine the chicken first!