| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Kentucky | Kfc, Chicken, Top secret | 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 (you can use Accent) |
| 2 | Frying chickens with skin, each cut into 6 pieces |
INSTRUCTIONS
"In 1983, in his book BIG SECRETS, author William Poundstone hired a laboratory to analyze a dry sampling of the spice mixture. The surprising discovery was that instead of identifying 'eleven herbs and spices,' the analysis showed only four ingredients: flour, salt, pepper and monosodium glutamate, a flavor enhancer. The cooking procedure is believed to be the other half of the secret. Colonel Sanders became famous for using a pressure cooker shortly after its invention in 1939." Pour the oil into a 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 four dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the 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 minutes. After 10 minutes, release the pressure and remove the chicken to paper towels or a metal rack to drain. Repeat with the remaining chicken. Note: If you prefer not to use MSG, you may substitute an additional 1/2 Tbsp. of salt. Be aware, however, that using MSG produces the best clone of KFC's Fried Chicken. Makes: 12 pieces From: "Top Secret Recipes" Cookbook Posted by: Debbie Carlson Posted to MM-Recipes Digest V3 #220 Date: Tue, 13 Aug 1996 15:49:58 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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