| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
c |
Crisco cooking oil |
| 1 |
|
Egg, beaten |
| 2 |
c |
Milk |
| 2 |
c |
All-purpose flour |
| 4 |
tb |
Salt |
| 2 |
ts |
Black pepper |
| 1 |
ts |
MSG |
| 2 |
|
Frying chickens with skin, each cut into 6 pieces |
INSTRUCTIONS
This is from "Top Secret Recipes" by Todd Wilbur
Pour oil into pressure cooker and heat over medium heat to about 400
degrees. In a small bowl, combine the egg and milk In a separate bowl,
combine the remaining 4 dry ingredients Dip each piece of chicken into the
milk mixture until fully moistened Roll the moistened chicken inthe flour
mixture until completely coated In groups of four or five, drop the
prepared chicken pieces into the oil and lock the lid in place When steam
begins shooting through the pressure release, set the timer for ten minutes
After ten minutes, release the pressure and remove the chicken to paper
towels or a metal rack to drain. Repeat with the remaining chicken. Makes
12 pieces.
Note from author: If you prefer not to use MSG, you may substitute an
additional 1/2 teaspoon salt. Be aware, however, that using MSG produces
the best clone of KFC fried chicken.
Posted to EAT-L Digest 17 Feb 97 by Helen Jukes <NJukes@AOL.COM> on Feb 18,
1997.
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