| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Poultry |
12 |
Pieces |
INGREDIENTS
| 6 |
c |
Crisco cooking oil |
| 1 |
|
Egg; beaten |
| 2 |
c |
Milk |
| 2 |
c |
Flour |
| 4 |
tb |
Salt |
| 2 |
ts |
Black pepper |
| 1 |
ts |
MSG |
| 2 |
|
Frying chickens; with skin cut into 6 pieces |
INSTRUCTIONS
Bring oil in pressure cooker over medium heat to about 400 deg F.
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
until fully moistened, then roll in flour mixture until completely coated.
In groups of four or five, drop the covered chicken pieces into the oil and
lock the lid in place.
When steam begins shooting through the pressure release, set the timer for
10 min. After 10 min, release pressure according to manufacturer's
instructions, and remove the chicken to paper towels or metal rack to
drain. Repeat with remaining chicken.
from "Top Secret Recipes" by Todd Wilbur
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