KFC Style Extra Crispy Fried Chicken
Ingredients
- 1 Whole Frying Chicken cut up – smaller the better or boneless skinless chicken thighs
- 8-12 C. Vegetable Shortening enough to fill your fryer 1/2-/4 full, we use canola in fryer
Brine Solution:
- 5 C. Cold Water
- 1/4 C. Salt
- 2 tsp MSG
Coating:
- 1 Egg beaten
- 1 C. Milk
- 2 C. All-purpose Flour
- 2 1/2 Tbsp Salt
- 1 tsp Black Pepper freshly ground
- 1 tsp Paprika
- 3/4 tsp MSG
- 1/2 tsp Poultry Seasoning
Instructions
- Trim any excess skin and fat from the chicken pieces.
- Combine the water, salt, and 2 tsp MSG for the brine in a large bowl and let sit for 2 hours.
- Turn the chicken a couple of times as it marinates.
- Preheat the shortening or oil in deep fryer to 350° F.
- Combine the beaten egg and milk in a medium bowl. In an other medium bowl, combine the remaining coating ingredients (flour, salt, pepper, paprika, 3/4 tsp MSG, and poultry seasoning)
- When the chicken has marinated in the brine, transfer each piece to paper towels so that excess liquid can drain off.
- Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, and then back into the flour.
- Toss chicken around in the coating to build up a heavy coating on each piece.
- 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 or oil.
- Fry half of the chicken at a time (4 Pieces) for 7-10 minutes, or until it’s 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 to drain for about 5 minutes before eating.
Notes
Serves 3-4 people with 8 pieces of chicken each.
