1Whole Frying Chicken cut up - smaller the better or boneless skinless chicken thighs
8-12C.Vegetable Shorteningenough to fill your fryer 1/2-/4 full, we use canola in fryer
Brine Solution:
5C.Cold Water
1/4C.Salt
2tspMSG
Coating:
1Eggbeaten
1C.Milk
2C.All-purpose Flour
2 1/2TbspSalt
1tspBlack Pepperfreshly ground
1tspPaprika
3/4tspMSG
1/2tspPoultry 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.
Keyword Extra Crispy | Fried Chicken | kerstin | KFC